pat's Recipe

Corn Chowder

Category: SOUPS/STEWS

4 bacon slices, minced
1 yellow onion, chopped
6 cups milk
2 russet potatoes, peeled and diced
12 ears of corn, kernels removed, 6 corncobs
reserved
1⁄4 cup chopped fresh chives
Salt, to taste
Cayenne pepper, to taste
Directions:
In a sauté pan over medium heat, cook the bacon, stirring occasionally, until browned and crisp, 4 to 5 minutes. Using a slotted spoon, transfer to a slow cooker.

Pour off all but 1 Tbs. of the drippings from the pan. Add the onion to the pan and cook, stirring occasionally, until translucent, about 5 minutes. Add the onion, milk, potatoes, corn and reserved corncobs to the slow cooker. Cover and cook on high for 4 hours according to the manufacturer's instructions.

Remove the corncobs and discard. Using a stick blender, puree the chowder directly in the slow cooker to the desired consistency. Alternatively, in a blender or food processor, puree the soup in batches until smooth. Stir in the chives. Season with salt and cayenne pepper. Serve immediately.
Serves 6 to 8.