Corn chowder

Serves 6

3 ears fresh corn on the cob (mine were about 6 inches long but if yours are longer, then use 2)
2 chicken breasts (with bone attached)
6 cups water
2 medium sized red onions
4 - 5 cloves garlic
3 stalks celery
3 - 4 potatoes
10 slices bacon
2 knobs butter
3 tablespoons flour
2 cups cold milk
Salt and pepper

To garnish:
Spring onions or chives, chopped
Tabasco

1. Peel and remove the husks of the corn. With a knife, remove the kernels and set aside. Reserve the cobs.

2. Remove the breasts from the chicken and reserve the bone.

3. Pour 6 cups of water into a pot. Add the three empty cobs and chicken bone and bring to a boil. Turn down the heat to medium/low, cover and continue to simmer for 20-30 minutes until you can smell and taste the sweetness from the corn.

4. While it's boiling, season the chicken with salt and pepper. Set aside.

5. Chop up the onions, garlic, celery and bacon.

6. Peel the potatoes and cut into cubes. Soak them in water to prevent them from turning brown.

7. When the stock is done, turn off the heat and add the chicken breasts. Leave to poach for 15 minutes.

8. Remove the poached chicken and cut into cubes, same size as the potatoes. Don't drain the stock.

9. In another pot, throw in the bacon and fry till they're slightly cooked. Remove 3/4 of the bacon and set aside. Continue to fry the rest of the bacon bits till they're crispy. Remove with slotted spoon, and drain on a paper towel. Reserve for garnishing.

10. Add 2 knobs of butter into the pot with the bacon fat, and saute the onions, garlic and celery. When they're soft, add in the corn kernels and toast them till they turn a deep yellow.

11. Add 3 tablespoons of flour and cook out the flour for a minute or two. Splash some cold milk in and stir till it thickens and there are no lumps. Then add in the rest of the milk.

12. Strain the stock into the pot. Stir and then add the potatoes and the non-crispy bacon.

13. Bring to a boil and then turn down to medium/low heat and boil till the potatoes are soft and soup is slightly thick, about 15 - 20 minutes.

14. Add the chicken cubes to be warmed through. Season with salt and pepper.

15. Serve in bowls and garnish with the crispy bacon, chives/spring onions, and few drops of Tabasco.

* Any kind of chowder needs Tabasco. It just gives it that kick and a cuts into the rich, creamy taste. It is not acceptable to not have it. That's what I think!