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

      Title: Slow-Cooker Corn Chowder
 Categories: Vegetables, Potatoes, Chilies, Dairy, Pork
      Yield: 4 Servings

      4    Ears of corn
      1 lb Small creamer potatoes;
           - halved or quartered in 1"
           - chunks
      4 c  Chicken broth or stock
      8 oz Chopped green chilies
           - (2 cans)
      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
           - (optional)
      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
           Bacon; cooked crisp,
           - chopped, 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 qt 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.

  Recipe by Sarah DiGregorio

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

  Uncle Dirty Dave's Archives

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