Slow cooker corn chowder

By á-7976

Ingredients

• 14 ears fresh yellow corn
• 2 1/2 cups chicken stock
• 2 med russet potatoes, peeled and chopped (about 1 1/2 lbs)
• 1 small yellow onion, chopped
• 4 thyme sprigs
• 3 garlic cloves, smashed
• 2 tsp kosher salt
• 1 tsp black pepper
• 4 thick cut bacon slices, cooked and crumbled
• 1/2 cup finely chopped red onion
• 2 tbsp chopped fresh chives
• 2 tbsp fresh lime juice
• 1 cup heavy cream

Preparation

Step 1

1. cut corn kernels from cobs using a sharp knife. reserve 1 cup corn kernels. place remaining corn kernels in a slow cooker. working over a rimmed pan, use the back of a knife to release all juices from cobs. add corn milk, stock, potatoes, yellow onion, thyme sprigs, garlic, salt and pepper to slow cooker.
2. cover and cook on low until potatoes are very tender and chowder has thickened slightly, about 6 hours.
3. meanwhile, stir together reserved 1 cup kernels, bacon, red onion, chives and lime juice in a small bowl. chill until ready to serve, up to 6 hours ahead.
4. remove half of chowder and set aside. process remaining chowder using an immersion blender until smooth. stir together reserved and pureed chowder in slow cooker. stir in heavy cream. divide evenly among 6 bowls; top evenly with fresh corn topping.