Williams-Sonoma Corn Chowder

Directions

1. 1
   In a saute 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. 2
   Pour off all but 1 Tbs. of the drippings from the pan. Add the onion to the pan and cook, stirring occasionally, until translucent, about 5 minutes.
3. 3
   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.
4. 4
   Remove the corncobs and discard. Using a stick blender, puree the chowder directly in the slow cooker to the desired consistency.
5. 5
   (Alternatively, in a blender or food processor, puree the soup in batches until smooth.).
6. 6
   Stir in the chives. Season with salt and cayenne pepper. Serve immediately. Serves 6 to 8.