Corn Chowder Shooters

By commercecook

Ingredients

• 4 tablespoons unsalted butter
• 5 cups corn kernels (reserve 2 corn cobs)
• 3 sprigs fresh thyme
• 1 large sweet onion, minced
• 1 1/2 teaspoon kosher salt
• 4 cups chicken broth
• 1 large Yukon Gold potato (diced about the size of a corn kernel)
• 3/4 cup Half and Half

Preparation

Step 1

Melt butter in a small stock pot over medium heat, add corn, thyme, salt and onion. Cook, stirring occasionally for 15-20 minutes or until corn is tender.
Stir in chicken stock and diced potato, turn heat to high, add corn cobs. Bring to a boil and turn to a simmer, continue to cook until potatoes are tender (8-10 minutes)
Remove cobs and thyme sprigs.
Purée 1/2 of the chowder in a blender until smooth and add back to the chowder in the pot. Stir in the half and half and adjust seasoning.
Pour into shooter cups and garnish with red pepper salad.

Red Pepper Salad
1 red pepper ( roasted, cleaned, diced fine)
3 tablespoons parsley, minced
1 tablespoon garlic, minced
1 tablespoon extra virgin olive oil
Salt and pepper as needed
Combine all the ingredients in a bowl and mix well.