Other Main Dishes
red bell pepper, chopped
potatoes, diced to 1/2" pieces
1Using a large knife, slice the corn kernels from the ear and place into a medium bowl. Using the back of the knife, firmly press against the ear to get as much of the meat of the corn into the bowl.
2In a large stockpot set on medium heat, cook the bacon pieces until firm. Add the butter, red pepper and onion, and sauté until onions are soft.
3Add the contents of the corn bowl, crushed red pepper, nutmeg, potatoes, salt and pepper, and chicken stock. Cover pot and bring the contents to a slight boil, cooking for 15-20 minutes.
4In a glass cup or other small vessel, mix the cornstarch with 2 Tbsp warm water and add to the pot, stirring to incorporate.
5Next add the cream to the chowder, stir, cover, and turn off heat source. Let chowder sit for 15-20 minutes before serving.
Originally Posted: Sat, Feb 6, 2016