Summer Corn Chowder
- 4 oz. bacon, diced
- 1 small oninon, peeled and diced
- 2 celery stalks,de-stringed and diced
- 8 sprigs fresh thyme
- salt and ground pepper
- 3 cups chicken stock
- 3 ears of corn, kernals shaved
- 5 oz. small potatoes, diced
- 1 fresh poblano pepper, diced
- 1 1/2 cup half and half
- 1. Cook bacon; set aside.Discard all but 2 tbsp. of bacon fat. 2. Add onion, celery, thyme and salt and pepper to taste; cook until translucent, about 8 minutes. Add stock, cover, and bring to a boil. reduce heat and simmer with lid ajar for 15 minutes. 3. Add corn, potatoes and poblano pepper; cook uncovered until the potatoes are tender, about 8 minutes. Remove and discard the thyme. Add half and half, and simmer until soup is hot. Season with salt and pepper and garnish with reserved bacon pieces. Serve hot.
bacon, oninon, celery stalks, thyme, salt, chicken stock, corn, potatoes, pepper
Taken from www.epicurious.com/recipes/member/views/summer-corn-chowder-50100468 (may not work)