Corn Chowder

🥘 Ingredients

• corn 4 ears
• chicken broth 4 cup
• milk 1 ½ cup
• heavy cream 1 cup
• bacon 4 strips
• yellow onion 1
• carrot 1
• celery 3 stalks
• potatoes 1 lb
• salt 2 tsp
• black pepper ¼ tsp
• cannellini beans 1 15oz can
• cayenne pepper ¼ tsp
• chives 2 tbsp

1. 1

   Cut corn off the cob. Place the cobs in a stockpot
2. 2

   Add chicken broth , milk , and heavy cream to the stockpot. Bring to a boil then reduce heat and simmer un-covered 20 minutes while making the chowder. Use tongs to remove and discard cobs before using corn stock in step 3.
3. 3

   Heat a dutch oven over medium-high heat. Cook bacon in a large pot until crispy, remove bacon and set aside, leave bacon grease in pot.
4. 4

   Add yellow onion , carrot , and celery and cook until softened
5. 5

   Add potatoes , 4 cups corn kernels, salt , black pepper , cannellini beans and cayenne pepper . Pour corn stock into the pot, bring to a light boil then simmer uncovered 15 minutes or until potatoes are tender. Season with salt and pepper to taste**. Ladle into bowls and garnish with reserved bacon and chives .