Corn Chowder With Green Onions

Mrs. Cassandra Foxx's Note:

Using fresh ingredients, this is a nice warm chowder for a chilly night. Your ratings and photos are welcome!

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Serves: 3-4

Yield: 4.0

• 3 large ears of corn
• 2 slices thick bacon
• 1 tablespoon butter
• 1 cup sliced green onion
• ½ jalapeno
• ½ teaspoon salt
• 1 ¾ cups chicken broth
• 1 diced potato
• fresh thyme
• 2 tablespoons cream
• salt
• pepper

Directions:

1. Husk and slice kernels off the three ears of corn. Reserve one of the cobs for later, and set aside.
2. Slice onions into two separate piles. Separating the white/light green onions from the dark green onions. Set aside.
3. Crisp bacon, crumble and set aside. Reserving one tablespoon of grease, set pan back onto heat.
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. Add: broth, corn kernels, one corn cob, diced potato, and thyme. cook slowly for 15 minutes.
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. Season with salt and pepper, top with crumbled bacon and some sliced green onions for garnish.