Cinco De Mayo Corn Chowder
from the kitchen of Sharmagne Leland-St. John

7 slices of lean bacon
4 ears of fresh corn
1 small white onion, chopped
1 tablespoon flour
1 chicken bouillion cube (or vegetable)
1 tablespoon fresh oregano, chopped
Dashes of hot sauce to taste
Salt and pepper to taste

Fry the bacon in a skillet. Remove the bacon when
it is crisp. Place it on a paper towel to drain.
Add the chopped onions to the skillet and cook until

Cut the corn off the cobs, then using the back of
a knife, "milk" the cobs by scraping the knife
along the cobs until all the white "milk" is
extracted. Measure the corn because you'll want
to use an equal amount of milk and cream in the
mixture. Add the corn and corn "milk" to the
skillet along with the oregano and sauté. Add
the flour and stir to create a roux.

If you have 2 cups of corn, you will use 1 cup whole
milk and 1 cup heavy cream. In a saucepan scald the
milk and the cream. When it is scalded, add the corn
mixture and the bouillion cube and cook for 5 minutes.

Place the contents into a blender or ideally a VitaMix
and pureé.

Meanwhile, crumble the bacon and set aside.

When the chowder is ready, ladle into soup bowls and
sprinkle the bacon bits on top.

Serve immediately.


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