Corn Soup

Ingredients

1 tsp vegetable or olive oil
1 medium onion
3 ears of corn, uncooked. note *
2 garlic cloves , crushed
1 tbsp dill weed
1/2 tsp chili powder
3 potatoes, scrubbed and cut into 1/4 inch cubes
4 cups chicken broth
2 cup corn, canned, frozen or fresh
3 drops Poblano (or your favorite brand of hot sauce)
Salt and pepper to your taste

Note * cut the corn off cob and scrape the cobs ,
save cobs, corn and Cob scrapings (If fresh corn is not
available, use an extra can of corn and add one teaspoon
of corn starch mixed with a little water).

Directions

Saute' onion in the oil in a large pot over a slow fire until the onions change color and become translucent.

While onions are cooking, cut the corn cobs into 2" lengths. Add the corn cobs and the 4 cups of chicken stock to the pot, bring to a boil and simmer the cobs for fifteen minutes in the broth. Remove the cobs and throw them away. Add the canned corn (add the extra can now if you don t have fresh corn), and allow the stock to cool until you can safely process it in a food processor,(or strain and grind in a food grinder to break up the corn).

After processing, add chili powder, dill weed, poblano and potatoes and cook until the potatoes are tender. The fire must be kept very low to prevent the corn from burning at this stage. Add the uncooked corn that you cut off the cob and salt and pepper to taste, (if you added the extra can of corn, now is the time to add the corn starch). Return the pot to just under a boil. Simmer over very low heat for 10 to 15 minutes more. Don't let it boil or corn will scorch on bottom of the pan.

This chowder is very good served with hot buttermilk biscuits and warm honey.

Option: If you like yogurt, just as you remove the chowder from the stove, stir one cup of yogurt into it just before serving.

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