CoRn CHowDeR

CORN CHOWDER

6 slices smoked bacon

2 T unsalted butter

1 yellow onion, diced

3 large ribs celery, diced

1 large carrot, diced

1 jalapeno pepper, finely chopped

5 C chicken stock

2 C diced red skin or new potatoes

6 C fresh corn or 3 10oz. packages of frozen corn, thawed

¾ C heavy cream

Pinch cayenne pepper

Salt and Pepper to taste

In large soup pot, fry bacon until crisp and remove from heat, patting excel fat off with paper towel.

Add butter to the pan and melt with bacon drippings. Add onion and celery, carrot and jalapeno and cook until just tender.

Add stock to soup pot and then potatoes. Cook until potatoes are tender.

Puree 4 C of corn in the blender adding a small amount of stock while blending.

Add pureed corn, 2 C of remaining kernels and cream. Add pinch of cayenne and adjust seasoning to taste.

Garnish with crumbled bacon.