Corn Chowder With Green Onions

Ingredients

• 3 large ears of corn
• 2 slices thick bacon
• 1 tablespoon butter
• 1 cup sliced green onion
• 1/2 jalapeno
• 1/2 teaspoon salt
• 1 3/4 cups chicken broth
• 1 diced potato
• fresh thyme
• 2 tablespoons cream
• salt
• pepper

Directions

1. 1

   Husk and slice kernels off the three ears of corn. Reserve one of the cobs for later, and set aside.

2. 2

   Slice onions into two separate piles. Separating the white/light green onions from the dark green onions. Set aside.

3. 3

   Crisp bacon, crumble and set aside. Reserving one tablespoon of grease, set pan back onto heat.

4. 4

   On med., add in 1 tbs. butter, 1/2 cup of the light colored onions, 1/2 a jalapeno diced fine, and 1/2 teaspoons salt. Cook about three minutes.

5. 5

   Add: broth, corn kernels, one corn cob, diced potato, and thyme. cook slowly for 15 minutes.

6. 6

   Discard cob and remove one cup of soup mixture from pot. Puree in blender and return to pot. Stir in with it: 2 tbs. cream, and the darker green onions. (remaining 1/2 cup). Simmer a few minutes longer.

7. 7

   Season with salt and pepper, top with crumbled bacon and some sliced green onions for garnish.