Smoked Oyster Corn Chowder

2 cobs sweet corn, kernels cut off and cobs reserved

2 Tbsp oil

1 yellow onion, diced

1 red bell pepper, diced

2 Tbsp unsalted butter

2 Tbsp flour

1 tsp kosher salt

4 sprigs thyme

2 bay leaves

2 medium yellow potatoes, peeled and diced

1/2 cup cream

1 tin Ekone original smoked oysters, diced

1. Heat 2 Tbsp oil in a saucepan over medium heat. Add onion, sweet corn kernels, and red bell pepper. Season with a pinch of salt and cook, stirring frequently for 4-5 minutes.
2. Once onions are translucent and softened add in 2 Tbsp butter and melt. Sprinkle 2 Tbsp flour and stir for 1 minute to form a roux.
3. Add in kosher salt, thyme, bay leaf, potatoes, corn cobs, and 3 cups water. Reduce heat to low and simmer for 15-20 minutes, until potatoes are tender.
4. Stir in cream and diced smoked oysters. Taste and adjust seasoning with more salt and black pepper if needed.