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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, jalapeño, 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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