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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Slow-Cooker Corn Chowder
 Categories: Vegetables, Potatoes, Chilies, Dairy, Pork
      Yield: 5 servings
 
      4    Ears of corn
      1 lb Small creamer potatoes;
           - halved or quartered in 1"
           - chunks
      4 c  Chicken broth or stock
      8 oz (2 cans) chopped green
           - chilies
      5    Scallions; sliced, whites
           - and green parts separated
      5 cl Garlic; smashed, chopped
      1 tb Unsalted butter
      1    Jalapeno, stemmed, seeded.
           - minced
      1 tb Yellow or white miso (opt)
      1 ts Kosher salt; more as needed
    1/2 c  Sour cream
    1/2 c  Light or heavy cream or half
           - & half
           Black pepper, to taste
           Chopped crisp, cooked bacon;
           - to serve
 
  Cut the kernels from the corn cobs and put them in a
  bowl; refrigerate. Snap the cobs in half.
  
  In a 6 to 8 quart slow cooker, combine the cobs,
  potatoes, broth, green chiles, scallion whites, garlic,
  butter, jalape¤o, miso (if using) and salt. Cook on low
  until the potatoes are very tender, about 5 hours.
  
  About 10 minutes before serving, use tongs to discard
  the cobs. Stir in the corn kernels and scallion greens
  and cook until warmed through. Turn off the slow cooker.
  
  Whisk the sour cream and light or heavy cream together
  in a large liquid measure or a bowl. Slowly whisk a few
  ladlefuls of the hot broth into the cream mixture until
  combined. Stir the cream mixture into the chowder. Grind
  in a generous amount of black pepper. Taste for
  seasoning and add more salt and pepper if necessary.
  Serve in bowls, and top with bacon, if desired.
  
  By: Sarah DiGregorio
  
  Yield: 4 to 6 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
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... "No I wouldn't eat bugs." You eat shrimp. Shrimp is water bugs.
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