Corn Chowder

Submitted by Dane Groves

This chowder is some of the best fall comfort food ever. The original recipe calls for a broth from mostly heavy cream! This version of the recipe is an attempt to make it a tad bit healthier. Although, I've added a ton more bacon to the recipe, so it probably evens out.

Adapted from Simply Recipes and Mark Bittman

Ingredients

• Package of thick cut bacon (can be applewood smoked)
• 2 yellow onions, chopped
• 3 cloves garlic, minced
• 4 ears of corn
• 3-4 red potatoes
• 3 1/2 cups low fat milk
• 1/4 cup all-purpose flour
• 1/8-1/4 tsp cayenne pepper
• 1-2 cans of cheap beer (optional, but better with it)
• Kosher salt and fresh ground pepper

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Instructions

1. Slice bacon into cubes and cook, leaving it on the slightly underdone side. Set aside and reserve some of the bacon fat.
2. While bacon is cooking, Using a knife, cut corn kernels from the ears. Save the cobs.
3. Break corn cobs in half and place in saucepan. Add 1 can of beer (cheap beer like Budweiser works fine), and a generous amount of salt and pepper. Add water until cobs are submerged. Bring the mixture to a boil and let simmer for 20-30 minutes.
4. In large saucepan add a small amount of the bacon fat and cook onions until tender. Add garlic after a few minutes.
5. Pour 1 cup of the cob broth into the saucepan along with flour. Cook and stir constantly until flour no longer smells raw.
6. Add 2 more cups (or whatever is left) of the cob broth. Discard the rest along with cobs.
7. Add corn, bacon, potatoes and cayenne pepper. Also add some more beer to the mixture, 1/2-1 cup.
8. Add milk and slowly bring to a boil while stirring occasionally. You may need to adjust the amount of milk you add depending on how thick you want the chowder.
9. Reduce heat and let soup bubble gently until potatoes are cooked.
10. Add salt, pepper, and more cayenne to taste.