Summer Corn Chowder
a la Carlie

6 ears fresh corn
salt and freshly ground black pepper to taste
4 slices thick cut bacon, chopped in 1/4in pieces
1 onion, chopped
4 c low-fat milk
1 T cornstarch
1/4 c sliced fresh scallions (green part only)


Shuck the corn and scrape the kernals off (stand upright in bowl and slide down each side) and set aside. Put the cobs, 1 cup water and sprinkle of salt and pepper in a 4 quart pan with tight fitting lid over medium high heat. Bring to a boil, the turn to low and cook for 20 minutes.
Meanwhile, cook bacon until it starts to brown, 4-6 minutes. Add the onion and cook until tender, about another 5 minutes.
Remove cobs from stock and toss out. Add milk, corn kernals, bacon and onion to the soup. Bring to a boil, then lower to slow bubbles. Cook, uncovered, stirring frequently until the corn is tender, about 10 minutes.
Whisk cornstarch in small bowl with 2 T water until smooth. Add to soup, stir until the soup thickens, about 1 minute. Taste and adjust seasoning, garnish with scallions.

Substitutions:
Shore Style- ADd 1 cup scallops or small peeled shrimp, or combo of the 2 to the simmering soup, about 5 minutes after adding the corn.
Mexican Style- Along with corn kernals, add 1 large chopped tomato, some chopped jalepeno or a few danshes of Tabasco sauce. Garnish eat serving with grated cheese and chopped cilantro instead of scallions.