Facebook0Twitter0Pinterest0 Ingredients 3 cobs corn, husked (or 2 cups frozen corn) 6 slices bacon, chopped 1 cup (250 mL) chopped Peak of the Market onion 1 Tbsp (15 mL) minced garlic 1 Tbsp (15 mL) butter 2 Tbsp (30 mL) all-purpose flour made with Manitoba Wheat 1/4 tsp (1 mL) paprika Pinch cayenne pepper 3 cups (750 mL) chicken broth 2 cups (500 mL) milk 2 cups (500 mL) diced peeled Peak of the Market red potatoes 1/4 cup (60 mL) finely chopped green onions or chives ½ cup shredded cheese Directions Preheat grill to medium-high (or preheat broiler). Cook corn, turning often, for about 15 minutes or until kernels are tender. Let cool; cut kernels from cobs. Set aside. Meanwhile, cook bacon in large saucepan set over medium heat for about 6 minutes or until browned; use slotted spoon to transfer to paper towel–lined dish. Set aside. In same pan, cook onion, garlic and butter for about 5 minutes or until onion is softened Add flour, paprika and cayenne to pan; cook, stirring, for 1 minute. Whisk in broth and bring to boil. Reduce heat to medium-low; add milk and potatoes. Cover and cook for about 10 minutes or until potatoes are tender. Stir in reserved corn and bacon; cook until heated through and thickened. Garnish with green onions and cheese. Tip: For an extra indulgance, top the chowder with grated Canadian Cheddar cheese. Pairs well with, Jacob’s Creek Double Barrel Barossa Shiraz Facebook0Twitter0Pinterest0 Found Under: Main CoursesSalads / SidesDairyBoil / Simmer Leave a Review Cancel reply You must Register or Login to post a comment.