Corn Chowder

That luscious corn from Saanich has to be used up and there’s nothing better to take the chill out of the air these days than a hearty corn chowder.
Get your mise en place ready.
3 – 4 cobs of corn, kernels removed. Save the cobs.
half of an onion, chopped
4 slices of double smoked bacon, chopped (I use the house smoked bacon from Red Barn)
1 1/2 cup mixed roasted sweet peppers, chopped
3 jalapenos, roasted, peeled and chopped (seeds included)
7 baby potatoes, chopped
4 cups chicken stock

Bring chicken stock and corn cobs (snap in half first) to the boil in a stock pot, and simmer for 20 minutes. (I love the idea of using cobs like bones to glean all the goodness out of them).

Remove the cobs from the stock with tongs.
Meanwhile, saute bacon and onions in another large pot. When onions are transparent and bacon is rendering itself and turning golden, add the rest of the ingredients and stir around until heated through.
Add the revised chicken stock to the mix, bring to the boil and simmer until both the corn and potatoes are tender. Add salt, freshly ground pepper and a healthy 1/2 Tablespoon of freshly ground allspice.
Taste. Hot, isn’t it? Those roasted jalapenos are a fantastic addition to this chowder.
Add either 1 1/2 cup of cream or milk at this point. You could even add a spoonful of sour cream to each bowl if you like.
Garnish with freshly chopped chives.

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