Corn Cob Chowdah
Toasting corn creates a more buttery tasting meal-in-a-bowl or as a side to summer grilled foods. Add more milk if too thick; more potato if not thick enough.
In a medium sauté pan with Teflon™ nonstick coating, melt butter and add corn cobs sprinkling each with paprika. Lightly toast cobs turning every 2 minutes until lightly browned; remove from pan; cut away kernels with a knife; set aside. Add onion to the pan and sauté 2 minutes. Add celery, red pepper; sauté veggies tender. Mix in the corn and add the bacon and basil. Pour in broth, milk, cream; bring to slow boil then lower heat; add bacon. Grate potato as needed to thicken; cook 8 minutes and serve hot.