Corn Chowder

This chowder is good on it's own, but you can also add your favorite seafood during the last step. If you leave out the jalapeno, add half a chopped carrot.

1 Tbsp. unsalted butter

1 strip of bacon or 1 teaspoon of bacon drippings

1/2 large sweet onion, chopped

1 small jalapeno, seeded and chopped

1/2 celery stalk, chopped

3 ears of sweet corn, kernels removed from the cobs (about 2 cups), cobs reserved

1 bay leaf

3 cups milk

1/2 cup cream

1 medium Yukon Gold potato, or Russet, peeled and diced

1/2 red bell pepper, chopped

Sea salt and fresh ground pepper

1/2 teaspoon fresh thyme leaves

In a large saucepan, melt the butter over medium heat. Add the bacon strip and fry until the bacon renders its fat, but doesn't begin to brown, 3 or 4 minutes. Add the onion and sauté for 4 to 5 minutes, until soft. Add the jalapeno and celery and cook for 4 or 5 more minutes.

Break the corn cobs in half and add them to the saucepan. Add the milk and bay leaf. Bring to a boil and reduce heat to low. Cover the pot and cook for 30 minutes. You want the heat as low as can be and still maintain a gentle simmer to prevent scalding the milk on the bottom of the pan.

Remove the cobs, the bacon strip, and the bay leaf. Raise the heat to medium, add the potatoes, red pepper, 1 teaspoon of salt, fresh ground pepper to taste, bring to a simmer and reduce the heat to maintain a simmer for 15 minutes, or until the potatoes are almost fork tender.

Raise the heat; add the corn kernels,cream and the thyme. Bring to a boil, reduce the heat, and simmer for 5 minutes. Remember any time this recipe calls for turning up the heat, give it a stir to prevent sticking.