Description

Brighten up your day with a yummy corn chowder. Although this "chowder" doesn't contain potatoes, you will still love how it satisfies and comforts you on those chilly days.

Ingredients

• 6 ears fresh sweet corn, husks and silks removed
• 1/2 c. diced bacon
• 4 T. unsalted butter
• 1 large onion, peeled and diced (about 1 c.)
• 2 celery stalks, peeled and diced
• 1 t. ground coriander
• 1 t. ground cumin
• 6 c. hot chicken stock
• 1 c. heavy cream (or half and half or milk for a lighter chowder)
• 8 oz. shredded aged Cheddar cheese
• 1 c. thinly sliced scallions
• salt, to taste
• pepper, to taste

Steps

1. Over medium heat, heat a large soup pot for 1 minute before adding bacon; cook bacon until browned; remove bacon, leaving behind the drippings.
2. Melt the butter in the bacon drippings; add onion and celery; cook over low heat for 7-10 minutes until the vegetables are softened and wilted, but not browned; add coriander and cumin.
3. Add hot chicken stock to the vegetables in the pot; return to a boil; reduce to a simmer before adding the reserved corn cobs; cook 30 - 35 minutes; remove and discard corn cobs. Using an immersion blender, carefully blend the soup in the pot before adding the cream, maintaining a simmer.