Corn and Poblano Chowder

There is nothing quite like that late-summer to early-autumn transition when our local farm stands and fresh market are still piled high with sweet corn, and the cooler weather starts calling for a steaming, hearty bowl of chowder. Fresh kernels straight off the cob infuses the creamy base with natural sweetness that frozen or canned corn simply can't match. The poblano pepper adds a subtle heat but you can skip it or add diced green pepper or chives. Every spoonful delivers the ultimate comfort-food sensation! Hint: Cut kernels with a serrated knife to cut close to the cob so you have the "corn milk" which adds a lot of flavor.

Corn and Poblano Chowder

5 ears fresh sweet corn

1 large onion, chopped

1 poblano pepper, chopped

4 slices bacon

6-7 large Yukon gold potatoes, cut into small cubes

1 quart of 2% milk

2 T butter

1 tsp salt or more to taste

Optional: Add a tsp of thyme

1. Steam corn for 5 minutes and then cut kernels off cob. Place in Dutch oven or large pot.

2. Cook bacon until crispy and leave drippings in pan.

3. Saute onion and poblano pepper in bacon drippings until onion is translucent. Add to corn in pot.

4. Boil cubed potatoes for 8-10 minutes or until soft and drain. Add to pot.

5. Crush about 1/3 of the potatoes (this will thicken the chowder).

6. Add milk and salt and stir to mix. Crumble bacon into mixture.

7. Add butter and simmer for 15 minutes, stirring every few minutes.

8. Serve with crusty bread or pour into mini bread bowls.