Corn Chowder

Corn Chowder

• 4 pre-cooked strips bacon
• 4 cups chicken broth
• 2-3 Fresh corn and/or 4 cups frozen
• 1.5 cups whole milk
• 1 cup light cream (or heavy if you like)
• 1 pound Yukon gold potatoes
• 1/8 teaspoon cayenne pepper
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon garlic powder
• 1 large onion
• 1 large carrot
• 3 stalks celery

METHOD

1. Prepare vegetables first by cutting the corn kernels off the stalk, saving the corn cobs.
2. Finely dice the carrot, celery and onion or put in in a food processor. The finer the better.
3. Peel, half, and slice potatoes as thin as you can.
4. In a Dutch oven or large stainless pot, add finely diced pre-cooked bacon and cook for a few minutes until crispy.
5. Add in finely diced carrot, celery and onion along with a teaspoon of salt, the cayenne pepper and garlic powder.
6. Once the vegetables are cooked through (about 10 minutes), add half a teaspoon of ground black pepper and add in the corn cobbs.
7. Add in 4 cups of chicken stock, 1.5 cups of chicken broth and 1 cup of light or heavy cream.
8. Bring to a boil and reduce to a simmer for 20-25 minutes.
9. Remove corn Cobbs and add in the corn kernels along with sliced potatoes.
10. Continue to cook for 25 minutes.
11. Use an immersion blender to break up some of the mixture to thicken it, but not a lot.