Summer Corn Chowder with Bacon and Potatoes

Serves 6 as first course - 4 as Main

5 ears fresh Corn

about 20 medium Scallions

3 Slices Bacon cut into 1/2" pieces

1 Tbs Butter

1 fresh Jalapeno, cored, seeded, and finely diced 

Salt and Pepper to taste

3 1/2 Cups Chicken Broth

1 large Potato, peeled and diced

1 1/2 tsp fresh Thyme (I used dried)

2 Tbs Heavy Cream

~ Cut kernels off the Corn Ears. Reserve 2 Cobs, discard rest. Trim and thinly slice the Scallions (seperate the dark green from the light geen and white parts) 

~ Cook the Bacon and remove from pan, reserve about 1 Tbs of Bacon Fat in pan. Return pan to heat and add Butter, once melted, add the white/light green Scallions, Jalapeno, and Salt and Pepper. Cook while stirring until the Scallions are tender (about 3 minutes) 

~ Add Broth, Corn, Corn Cobs, Potatoes and Thyme and bring to a boil. Reduce heat and cover, cooking until the Potatoes are tender (about 15 minutes). Discard the Corn Cobs, transfer about 1 Cup of broth and Veggies to blender and puree. Return pureed mixture to pot along with the Heavy Cream and 1/2 the dark green Scallions. Simmer for a couple minutes to blend flavors, season with Salt and Pepper to taste.

~ Serve sprinkled with remaining Scallions, Bacon.