Corn Chowder

Recipe courtesy of sweettarte501

3 ears of fresh corn                 1lb potatoes, peeled and diced

4 oz bacon, diced                    3 C chicken stock

2 T u/s butter                           S&P

1 onion, chopped                     2 t corn starch mixed with T water

1/2 red pepper, diced              2 T water

1 sprig of fresh thyme               1 C heavy cream

1/2 t ground cumin                   2 T scallions

1/8 t turmeric

1- Remove corn kernels from cobs and place in bowl (you should have 2 C).

2- Heat a heavy 3 to 4 quart pot over L heat and add the bacon. Once it has rendered a few T of fat, increase heat to M and cook until crisp.

3-Pour off all but 1 T bacon fat, leaving bacon in pot.

4- Add butter, onion, bell pepper, thyme, cumin, and turmeric and sauté, stirring occasionally for about 8 minutes.

5- Add corn, potatoes and stock, turn up heat, cover, and boil vigorously for about 10 minutes. Potatoes may break up.

6- Use back of spoon to smash a bit of the corn and potatoes against the pot.

7- Reduce heat to M and season with S&P

8-Stir in cornstarch mixture and slowly pour into pot, stirring constantly.

9- As soon as chowder has come back to a boil and thickened slightly, remove from heat and stir in cream. Adjust seasoning if necessary.

10- if not serving within an hour, let it cool, then refrigerate, covering after it chills.