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Summer Corn Chowder

This warm, fresh, hardy chowder is the perfect compliment to the season.
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Ingredients
  

  • 4 ears corn
  • 1 T olive oil
  • ½ Spanish onion diced
  • 3 cloves garlic minced
  • ¼ cup whiskey This is optional but I really like this step because not only does it bring a new depth of flavor, it helps grab the flavors off of the pan after sautéing the garlic and onion.
  • 4 cups potatoes diced
  • 4 cups vegetable broth
  • 2 cups water
  • 1 T paprika
  • 1 t white pepper black pepper is fine if you don't have white peppr
  • ½ t salt
  • 1 cup heavy cream
  • 2 T cornstarch
  • 6 slices bacon
  • 4 stalks green onions sliced

Instructions
 

  • Boil a large pot of water for the corn. Boil for 10 minutes. Let cool.
  • Once the corn cools, cut the corn off of the cobs. Keep the cobs.
  • Heat the olive oil in a large soup pot over low. Add the onion and garlic. Saute for 8-10 minutes, or until the onion is golden.
  • Add the whiskey and deglaze the pot. Let it cook for 1-2 minutes.
  • Add the corn cobs, corn, potatoes, vegetable broth, water, paprika, white pepper, and salt.
  • Bring to a simmer. Cover and cook for 40 minutes.
  • While the soup is simmering, cook the bacon. Let it cool and then cut or crumble it into small pieces.
  • Remove the corn cobs and add the heavy cream, bacon, and green onions.
  • In a small bowl, mix the cornstarch with 4 tablespoons of cold water. Add it to the soup and let it simmer for an additional 10 minutes