New corn chowder, southern style

1. "the key to this delicious soup is to gently scrape the kernels off the corn cob with a table fork so the skins remain on the cob, leaving you with only the fresh pulp.
2. " use a 12" square of cheesecloth to make a bouquet garni of the first 7 ingredients and set aside.
3. In a large saucepan over medium heat, first soften the bacon, then add the corn, onions, and celery and saute until tender, about 5 minutes.
4. Add the chicken broth, potatoes, tomatoes, and the bouquet garni.
5. Bring to a boil, reduce heat and slow boil for 1 hour.
6. Remove the bouquet garni.
7. Add the cayenne pepper.
8. Meanwhile, using your fingers, dissolve the cornstarch in heavy cream at room temperature.
9. Add cornstarch/cream mixture to soup and stir until heated through.
10. This recipe comes from the a. T. & s. F.