Summer Corn Chowder

Name: Summer Corn Chowder
Ingredients: 4 oz. bacon, diced; 1 small oninon, peeled and diced; 2 celery stalks,de-stringed and diced; 8 sprigs fresh thyme; salt and ground pepper; 3 cups chicken stock; 3 ears of corn, kernals shaved; 5 oz. small potatoes, diced; 1 fresh poblano pepper, diced; 1 1/2 cup half and half

10 ingredients

1 steps

Ingredients

4 oz. bacon, diced
1 small oninon, peeled and diced
2 celery stalks,de-stringed and diced
8 sprigs fresh thyme
salt and ground pepper
3 cups chicken stock
3 ears of corn, kernals shaved
5 oz. small potatoes, diced
1 fresh poblano pepper, diced
1 1/2 cup half and half

Directions

1

1. Cook bacon; set aside.Discard all but 2 tbsp. of bacon fat. 2. Add onion, celery, thyme and salt and pepper to taste; cook until translucent, about 8 minutes. Add stock, cover, and bring to a boil. reduce heat and simmer with lid ajar for 15 minutes. 3. Add corn, potatoes and poblano pepper; cook uncovered until the potatoes are tender, about 8 minutes. Remove and discard the thyme. Add half and half, and simmer until soup is hot. Season with salt and pepper and garnish with reserved bacon pieces. Serve hot.