Williams-Sonoma Corn Chowder

1. 1

   In a saute 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. 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. 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. 4

   Remove the corncobs and discard. Using a stick blender, puree the chowder directly in the slow cooker to the desired consistency.

5. 5

   (Alternatively, in a blender or food processor, puree the soup in batches until smooth.).

6. 6

   Stir in the chives. Season with salt and cayenne pepper. Serve immediately. Serves 6 to 8.

No additional tips available.