Corn and Potato Chowder

Ingredients:

• 4 slices bacon, chopped
• 1 medium onion, diced
• 1 TBS hot smoked paprika
• 3 ears fresh corn
• 1 pound potatoes, diced into 1/4 inch pieces
• 4 cups chicken stock
• 2 TBS corn starch in 4 TBS water
• 1 cup heavy cream

In a pot over medium heat, cook the diced bacon until crisp. Remove the bacon and leave the fat in the pot.

Add onion and sauté until soft.

Husk corn and cut kernels from the cob. Scrape cobs with the back of the knife to 'milk' them.

Add paprika, stir to mix. Add potatoes and stock. Heat to a boil, cover and let cook for ~10 minutes. Add corn, cook until vegetables are tender (about an additional 10 minutes). Add cornstarch solution to thicken.

Turn off heat. Add salt and pepper to taste. Add cream.

Serve and garnish with bacon at the table (makes 3-4 servings).