Corn season is slowly coming to an end, and you might be wondering how to best savor those last few ears of your beloved Silver Queen or Butter and Sugar varieties. Me, too.
Why not a silky corn chowder? It's so easy, and it stretches a few sweet cobs into a feast for many when you pair it with some really good bread, such as Mediterra Bakehouse's Sprouted Spelt.
Of course the soup includes bacon, along with a few chopped potatoes for some extra oomph.
I used slightly spicy Santa Fe Grande chile pepper because that's what I've got growing in my garden, but you could easily substitute a sweet pepper or even a jalapeno if you like some heat.
