Williams-sonoma Corn Chowder

Total Time: 4 hrs 30 mins Preparation Time: 30 mins Cook Time: 4 hrs

Ingredients

• 4 bacon, slices minced
• 1 yellow onion, chopped
• 6 cups milk
• 2 russet potatoes, peeled and diced
• 12 ears corn, kernels removed or 8 cups corn
• 6 leftover corn cobs, reserved
• 1/4 cup fresh chives, chopped
• salt, to taste
• cayenne pepper, to taste

Recipe

• 1 in a sauté 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 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 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 remove the corncobs and discard. using a stick blender, puree the chowder directly in the slow cooker to the desired consistency.
• 5 (alternatively, in a blender or food processor, puree the soup in batches until smooth.).
• 6 stir in the chives. season with salt and cayenne pepper. serve immediately. serves 6 to 8.