Michigan Corn Chowder

• 1 quart good chicken stock
• 1 stalk fresh lemongrass, chopped
• 3 ears fresh corn
• 1 sweet red pepper, seeded & chopped to size of corn kernels
• 1 small onion chopped to size of corn kernels
• Salt & pepper to taste
• 1 teaspoon Italian parsley, chopped
• 1 tablespoon heavy cream

1. Combine lemongrass and stock, simmer 20 minutes (until the stock is well-flavored). Strain the stock and reserve, discarding the lemongrass.
2. Cut kernels from cobs, then scrape the cobs with the edge of a knife to extract all the milky fluid from the base of the kernels.
3. Add corn (and liquid from the cobs), red pepper, and onions to stock, simmer until vegetables are tender.
4. Add cream and parsley, adjust seasoning, and serve, garnished with a sprig of Italian parsley.

chicken, fresh lemongrass, corn, sweet red pepper, onion, salt, italian parsley, heavy cream

Taken from food52.com/recipes/13652-michigan-corn-chowder (may not work)