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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Slow-Cooker Corn Chowder
Categories: Vegetables, Potatoes, Chilies, Dairy, Pork
Yield: 5 servings

4 Ears of corn
1 lb Small creamer potatoes;
- halved or quartered in 1"
- chunks
4 c Chicken broth or stock
8 oz (2 cans) chopped green
- chilies
5 Scallions; sliced, whites
- and green parts separated
5 cl Garlic; smashed, chopped
1 tb Unsalted butter
1 Jalapeno, stemmed, seeded.
- minced
1 tb Yellow or white miso (opt)
1 ts Kosher salt; more as needed
1/2 c Sour cream
1/2 c Light or heavy cream or half
- & half
Black pepper, to taste
Chopped crisp, cooked bacon;
- to serve

Cut the kernels from the corn cobs and put them in a
bowl; refrigerate. Snap the cobs in half.

In a 6 to 8 quart slow cooker, combine the cobs,
potatoes, broth, green chiles, scallion whites, garlic,
butter, jalapeño, miso (if using) and salt. Cook on low
until the potatoes are very tender, about 5 hours.

About 10 minutes before serving, use tongs to discard
the cobs. Stir in the corn kernels and scallion greens
and cook until warmed through. Turn off the slow cooker.

Whisk the sour cream and light or heavy cream together
in a large liquid measure or a bowl. Slowly whisk a few
ladlefuls of the hot broth into the cream mixture until
combined. Stir the cream mixture into the chowder. Grind
in a generous amount of black pepper. Taste for
seasoning and add more salt and pepper if necessary.
Serve in bowls, and top with bacon, if desired.

By: Sarah DiGregorio

Yield: 4 to 6 servings

RECIPE FROM: https://cooking.nytimes.com

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