CORN CHOWDER NEAR ME RECIPES

Steps:

• In a large pot over medium heat, cook bacon until crisp. Remove bacon onto a paper-towel lined plate. Drain all but one tablespoon fat and cook the onions until translucent, about 4 minutes. Add potatoes and chicken stock and bring to a boil. Reduce heat, cover, and simmer for about 10 minutes, or until the potatoes are tender. When potatoes are tender, whisk flour into milk, then stir that mixture into the pot. Add corn, cream, cheese, and bacon (reserving some for topping, if desired) and bring soup back to a boil, cooking until cheese is melted, 2 to 3 minutes more. Season with salt and pepper to taste, and garnish with chives before serving.

Steps:

• Cut corn kernels from cobs using a sharp knife. Reserve 1 cup corn kernels. Place remaining corn kernels in a 5- to 6-quart slow cooker. Working over a rimmed pan, use the back of the knife to scrape cobs to release all juices from cobs. Add corn milk, stock, potatoes, yellow onion, thyme sprigs, garlic, salt, and pepper to slow cooker.
• Cover and cook on LOW until potatoes are very tender and chowder has thickened slightly, about 6 hours.
• Meanwhile, stir together reserved 1 cup corn kernels, bacon, red onion, chives, and lime juice in a small bowl. Chill until ready to serve, up to 6 hours ahead.
• Remove half of chowder, and set aside. Process remaining chowder in slow cooker using an immersion blender until smooth. (Or transfer half of chowder to a blender, and remove center piece of blender lid to allow steam to escape. Secure lid; place a clean towel over opening in lid, and process until smooth.) Stir together reserved and pureed chowder in slow cooker. Stir in heavy cream. Divide evenly among 6 bowls; top evenly with fresh corn topping.