Peppered Earth Corn and Chile Chowder

Ingredients

4 ears sweet corn

3 cups low sodium chicken broth

3 cup heavy cream or half and half

7 slices of bacon, diced

1 large onion, chopped

I lb. potatoes cut in 1 inch cubes

4-6 roasted, peeled and seeded chiles, diced (red or green)

2 tablespoons Italian Parsley, finely chopped

Salt and Pepper to taste

Instructions

Cut kernels off cobs and set kernels aside.

In a large soup pot, combine cream, broth and corn cobs.

Simmer 5 minutes over medium heat. Remove cobs.

Brown bacon in a medium skillet, set aside bacon and reserve 3 tablespoons drippings.

Sauté onion in bacon dripping until soft. Add potatoes, onion and roasted chiles to cream mixture. Cook until potatoes are tender. Add corn kernels and cook 5 minutes.

Season with salt and pepper to taste. Serve garnished with bacon and parsley.

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Tips for the Best Corn & Chile Chowder

• Cob Infusion: Don't skip simmering the bare corn cobs in the broth and cream! This releases the natural corn milk and creates a rich, deeply sweet broth base.

• Chile Options: Use roasted Oregon-grown green chiles or diced Poblanos for a delicate heat, or swap in roasted red chiles for extra color and sweetness.

• Make-Ahead & Reheating: This chowder tastes even better the next day as the flavors settle. Reheat gently over medium-low heat on the stove, stirring occasionally so the cream sauce remains smooth and creamy.