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Fresh Corn Chowder




Source of Recipe


My version of a Cuisine at Home magazine recipe


Recipe Introduction


I’ve been ‘haunted’ by corn chowder this summer. Tasted it at restaurants and seen it at the food websites that I frequent. I really wanted to make some of this before the corn season was gone. When I got my issue of Cuisine at Home and it had a recipe for corn chowder, I had to make it. I really didn’t change much beyond omitting the 2 cups of red bell pepper that the recipe calls for (added with the corn, if you want to try it). I don’t care for bell peppers and even if I did like them, I object to adding something so strongly flavored to delicately flavored things like corn or crab. Just my own prejudice, I think. I also added a drizzle of paprika oil to each serving. This was something that was done at Bistro Aix in Florida and adds a really nice depth to the chowder. The recipe for the oil is in the seasonings section.


List of Ingredients




4 strips thick-sliced bacon
1 c. diced onion
2 T. minced garlic
1/3 c. flour
3 c. half-and-half
2 c. chicken broth
5 ears corn, shucked (about 4 c. kernels) – don’t discard the cobs!
Garnish: Scallions, sliced


Recipe



Prep the corn by cutting off the kernels and ‘milking’ the cobs with the back of a small knife. Keep the cobs to put in the soup.

In a Dutch oven, cook the bacon until crisp. Remove bacon from pan and crumble when cool. Reserve 3 tablespoons drippings in the pan.

In the bacon drippings sauté the onions and garlic over medium-high heat until soft and golden. Add flour and cook, stirring until lightly browned. Whisk in the half-and-half and broth.

Add the corn kernels, ‘milk’ and cobs to the pot and bring to a boil. Reduce heat to low and bring to a simmer. Cook until the corn is tender, about 20 minutes. Remove the cobs and season to taste with salt and pepper. Pour into bowls and garnish each serving with bacon and scallions.

Serves 8.