Williams-Sonoma Corn Chowder

• 4 bacon, slices minced
• 1 yellow onion, chopped
• 6 cups milk
• 2 russet potatoes, peeled and diced
• 12 ears corn, kernels removed or 8 cups corn
• 6 leftover corn cobs, reserved
• 1/4 cup fresh chives, chopped
• salt, to taste
• cayenne pepper, to taste

1. In a saute 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.
2. 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.
3. 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.
4. Remove the corncobs and discard. Using a stick blender, puree the chowder directly in the slow cooker to the desired consistency.
5. (Alternatively, in a blender or food processor, puree the soup in batches until smooth.).
6. Stir in the chives. Season with salt and cayenne pepper. Serve immediately. Serves 6 to 8.

bacon, yellow onion, milk, russet potatoes, corn, corn cobs, fresh chives, salt, cayenne pepper

Taken from www.food.com/recipe/williams-sonoma-corn-chowder-347965 (may not work)