Fresh Corn Chowder
Source of Recipe
Cooks' Illustrated
List of Ingredients
10 medium ears fresh yellow corn, husks and silks removed
3 ounces Salt pork (not fatback), trimmed of rind and cut into two 1.
cubes
1 Tbsp. unsalted butter
1 large onion, preferably Spanish, chopped fine
2 medium garlic cloves, minced(about 2 tsp.)
3 Tbsp. all purpose flour
3 cups chicken stock or canned low sodium chicken broth
2 medium red skinned potatoes( about 12 ounces) scrubbed and cut into
1/2 inch cubes (about 2 cups)
1 medium bay leaf
1 tsp. minced fresh thyme leaves or 1/2 tsp. dried
2 cups whole milk
1 cup heavy cream
2 Tbsp. minced fresh parsley leaves
1 1/4 tsp. salt
ground black pepper
Recipe
Stand corn on end and cut kernels from 4 ears corn. Transfer to medium bowl and set aside. Grate kernels from remaining 6 ears using large holes of box grater, then firmly scrape any kernels remaining with the back of a knife. Transfer to a separate bowl and set aside.
Saute salt pork in Dutch oven or large heavy saucepan over medium high heat, turning with tongs and pressing down on pieces to render fat, until cubes are crisp and golden brown, about 10 minutes. Reduce heat to low, stir in butter and onions, cover pot and cook until softened, about 12 minutes. Remove salt pork and reserve. Add garlic and saute
until fragrant, about 1 minute. Stir in flour and cook stirring constantly, about 2 minutes. Whisking constantly, gradually add stock.
Add potatoes, bay leaf, thyme, milk, grated corn and pulp, and reserved salt pork; bring to a boil. Reduce heat to medium low and simmer until potatoes are almost tender, 8 to 10 minutes. Add reserved corn kernels and heavy cream and return to simmer; simmer until corn kernels are
tender yet still slightly crunchy, about 5 minutes. Discard bay leaf and salt pork. Stir in parsley, salt, and pepper to taste and serve immediately.
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