Creamed corn

Shuck the corn, stand each ear upright and slice the kernels off with a chef knife, turning a quarter turn at a time; collect in a large bowl.

Stand the cobs in the bowl and scrape down with the back of the knife to release the corn milk.

Render the bacon in the pot over medium heat 3 to 4 minutes until crispy brown; remove the bacon.

Saute the diced onion in the bacon fat 7 to 8 minutes until lightly brown.

Add the garlic, 30 to 45 seconds until fragrant.

Add the corn, turn the heat to high and saute 3 to 4 minutes.

Stir in the flour to make a little roux.

Add the cream and milk; cook over medium heat 10 to 12 minutes, stirring occasionally, until the kernels are cooked, or 4 to 6 minutes more for softer corn.

Stir in the Parmigiano Reggiano, thyme and most of the bacon; season with salt and pepper and taste.

Serve in a large bowl garnished with the remaining bacon, more Parmigiano Reggiano, sliced chives and fresh thyme leaves.