Corn & Poblano Chowder

1. Remove the kernels from the corn and save the husks. Add the bone broth to a pot with the corn husks and simmer, covered for 20 min.

2. In a large dutch oven, add the bacon and render the fat on med low until crispy. About 10 min. Remove the bacon from the pan.

3. Sautee the shallot, celery, carrot and onion in the bacon fat on medium for 7-9 min or until slightly browned. Add in corn, potatoes and seasonings.

4. Add in the corn bone broth. Simmer soup for 30 min.

5. Blend 2/3 of the soup with the mascarpone.

6. Add back into the pot with the heavy cream, as much salt as needed and poblanos. Simmer for 5 min. Add in cheese and mix well.

7. If you want it thicker at this point, add a slurry (1-2 tbsp cornstarch mixed with hot water or milk).

8. Add in scallions and cilantro.

9. Cut the tops off the bread bowls, remove the insides. Add some olive oil and cheese. Bake at 350F for 10 min.

10. Serve soup and top with scallions, cilantro, cheese, corn and bacon.