2teaspoonchicken base I use Better Than Bouillon brand
32ozchicken stock or broth
5-6ears fresh corn(about 3 ½ cups)
2cupsYukon gold potatoes peeled, ½ inch dice
½teaspoonLawry's Season Salt
1 cupshalf & half
couple dashes Tabasco
top with cooked crispy bacon, green onions, sour cream and hot sauce.
On a rimmed baking sheet cut all the corn from the cobs. Turn your knife over to the blunt side (or use a spoon), and scrape the cobs. You will get a lot of corn milk and pulp. Add that to the corn kernels.
In a large pot cook the diced bacon until crispy. Using a slotted spoon remove the bacon and set aside. Leave 2-3 tablespoon bacon grease in the pot.
Over medium heat, add the 1 chopped onion and 3 chopped garlic cloves to the pot. Sauté in the bacon grease for 5 minutes, scraping up any browned bits on the bottom of the pot.
Add the 4 oz can green chilies, and 2 teaspoon chicken base. Stir around the pot.
Pour in the 32 oz. chicken broth, corn (with corn milk and pulp), potatoes, season salt, and pepper. Bring to a boil over medium-high heat, then lower to low and simmer for 20 minutes.
Remove 2 ½ cups of the soup and blend in a blender or food processor until smooth. Careful when blending hot liquids! You can also use an immersion blender and blend about ⅓ of the soup right in the pot.
Add the puree back to the soup and give it a good stir.
Whisk in the half & half, sour cream, and cornmeal. Give it a couple dashes of Tabasco. Cook over low for another 10 minutes.
Taste for additional seasoning/salt.
Let cool for 5 minutes and serve.
Serve topped with sour cream, bacon, green onions, and/or hot sauce.
Too thin? Add a tablespoon or two of cornmeal and simmer another 5-10 minutes.Too thick? Pour in extra half & half or broth until it is your desired consistency.Storing:The corn chowder may thicken in the fridge. Add a little milk or chicken broth to reconstitute when reheating.Freezing: Because the soup has dairy content you don't want to freeze it as is. Here are some changes to the recipe to freeze your Corn Chowder:
Leave the half & half, sour cream, and cornmeal out of the recipe.
Freeze the soup, up to 6 months.
Thaw in the fridge overnight.
Add the half & half and cornmeal, warm over low heat for about 15 minutes. Stir in the sour cream and heat another 5 minutes.
Using Frozen Corn: You will get the very best flavor from using fresh corn. However you can use frozen corn, just increase to 4 cups and don't add the corn until after you simmer the potatoes. Also add 1 tablespoon of honey when you add the cornmeal.SLOW COOKER METHOD:To use your slow cooker sauté the bacon on the stove top. Set the crispy bacon aside for serving later, and add 2 tablespoon of the bacon grease to the slow cooker. Add all ingredients except the half and half, sour cream, cornmeal and Tabasco. Cook over low heat for 7-8 hours. Puree 2 ½ cups of the soup, add back to the cooker. Whisk in the half & half, sour cream, cornmeal, and Tabasco. Cook on low heat for another 20 minutes.