Fried Corn Chowder

Serves 6

6 slices bacon, diced
1 onion, diced
4 cloves garlic, chopped
2 tablespoons flour
4 cup chicken or vegetable stock
4 large potatoes, diced
1 cup heavy cream
Cayenne sauce to taste
1 tablespoon chopped fresh basil
1 tablespoon unsalted butter
4 cups fresh corn about 4-5 ears
Salt and black pepper



In a large sauce pan or stock pot cook the bacon until crispy, remove the bacon from the pan and drain on paper towels.

Add the onions and garlic and sauté until the onions are tender about 3 minutes.

Sprinkle with flour and stir, cook the flour until it just starts to brown.

Slowly whisk in the chicken stock and add the potatoes, simmer until the potatoes are tender about 10 minutes.

Add the cream, cayenne sauce, and basil; and simmer.

To cook the corn, heat the butter in a large sauté pan until bubbling, add the corn and allow to sit to brown.

Season well with salt and black pepper.

When the corn is well caramelized about 6-8 minutes remove and add to the soup.

Season the soup with salt and black pepper and serve warm.