Adding the corncobs to the soup while it cooks intensifies the summery flavor of fresh corn.
Recipe courtesy of Williams-Sonoma.
- 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
- 1 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.
- 2 Pour off all but 1 tablespoon 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.
- 3 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.