Chow down on some corn chowder
FRESH, JUICY and tasty corn is all around us right now and you should be taking advantage of it. Whether it’s eaten right off the cob, in a salad, or even in a soup. This corn chowder that Hieke made is a fantastic way to use those extra cobs!
- 6 corn, kernels removed
- 1 TBSP butter
- 2 cubed potatoes
- 5 slices bacon
- 4 green onions chopped
- 1 carton chicken stock (low sodium)
- 1 finely chopped jalapeno
- Salt & pepper
Put 2 of the cleaned cobs in a pot. Add chicken stock, cubed potatoes, and cook till potatoes are just tender.
Fry the bacon and drain. In a large pan cook the corn kernels in the butter for about 10 minutes and add the finely chopped jalepeno, the green onions and the crispy bacon. Remove the cobs from the stock and pour the potatoes and broth into the corn. Remove about 2 cups of the entire mixture and puree till smooth, then return to the pot. Add some fresh thyme leaves and cream. Season with salt/pepper and enjoy!