Fresh Corn Chowder

1. 1

   Place bacon in a soup pot and cook, stirring, over medium heat until it releases all of its fat and starts to crisp, about 10-15 minutes.

2. 2

   Leaving the bacon in the pan, spoon off and discard all but 2 tablespoons of the fat.

3. 3

   Add onion and celery and cook, stirring, until tender and slightly browned, about 10 minutes.

4. 4

   Remove kernels from ears of corn and set them aside.

5. 5

   Add milk and potatoes to the pot.

6. 6

   Add cobs to the pot and submerge them.

7. 7

   Bring to a boil and then reduce the heat to simmer until potatoes are tender, about 10-15 minutes.

8. 8

   Remove the cobs and stir in the kernels along with salt and pepper.

9. 9

   Simmer gently until corn is tender, about 5 minutes.

10. 10

    Remove 1 1/2 c of the solids with a slotted spoon and puree them until smooth.

11. 11

    Return them to the soup.

12. 12

    Add butter and let stand until butter is melted.

No additional tips available.