Summer Corn Chowder


	Summer Corn Chowder


	Fresh yellow corn with crispy bacon, onion, celery, small potatoes, chilies in a halh-and-half and chicken broth base seasoned with fresh thyme, coarse salt, fresh ground black pepper,

	Ingredients -

	4 ounces Bacon, cooked crisp, crumbled, and fat reserved 1 small Onion, peeled and cut into 1/4-inch dice 2 ribs Celery, cut into 1/2-inch dice 8 sprigs Fresh Thyme Coarse Salt Fresh Ground Black Pepper 3 cups canned Low-Sodium Chicken Broth, skimmed of fat 3 Ears Yellow Corn, kernels removed 5 ounces small Fingerling Potatoes, cut into 1/2-inch-thick slices 1 Poblano Chili Pepper, seeded and cut into 1/2-inch dice 1 1/2 cups Half-and-Half

	Preparation:

	1. Add 2 tablespoons bacon fat to large stockpot. Heat over medium high heat. 2. Add diced onion, diced celery, fresh thyme, coarse salt, and fresh ground black pepper to stockpot. Saute 8 minutes, until vegetables have softened. 3. Add chicken broth and bring to a boil. 4. Reduce heat to medium. 5. Simmer chowder 15 minutes. 6. Add corn kernels, potatoes, and diced poblano chilies. Simmer additional 10 minutes. 7. Remove stockpot from stovetop. 8. Use slotted spoon and remove thyme sprigs. 9. Add half-and-half, and simmer until heated through. 10. Ladle chowder into individual bowls and garnish with crumbled bacon.

Cooking Tip

Low-Sodium Chicken Broth

You could certainly substitute homemade chicken stock for the low-sodium chicken broth called for in this recipe.

Poblano Chile

Vary the heat in this recipe by using more or less poblano chil i pepper, or by substituting serrano or jalapeno chili peppers for the poblanos.