Williams-Sonoma Corn Chowder - cooking recipe

Ingredients

4 bacon, slices minced
1 yellow onion, chopped
6 cups milk
2 russet potatoes, peeled and diced
12 ears corn, kernels removed or 8 cups corn
6 leftover corn cobs, reserved
1/4 cup fresh chives, chopped
salt, to taste
cayenne pepper, to taste

Preparation

In a saute pan over medium heat, cook the bacon, stirring occasionally, until browned and crisp, 4 to 5 minutes. Using a slotted spoon, transfer to a slow cooker.
Pour off all but 1 Tbs. of the drippings from the pan. Add the onion to the pan and cook, stirring occasionally, until translucent, about 5 minutes.
Add the onion, milk, potatoes, corn and reserved corncobs to the slow cooker. Cover and cook on high for 4 hours according to the manufacturer's instructions.
Remove the corncobs and discard. Using a stick blender, puree the chowder directly in the slow cooker to the desired consistency.
(Alternatively, in a blender or food processor, puree the soup in batches until smooth.).
Stir in the chives. Season with salt and cayenne pepper. Serve immediately. Serves 6 to 8.