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Creamy Corn Chowder

Source of Recipe


From "Saveur: The New Comfort Food"



List of Ingredients



• 8 ears fresh corn, shucked
  
• 8 strips bacon, chopped
  
• 4 Tbsp unsalted butter
  
• 1 Tbsp minced fresh thyme
  
• 4 cloves garlic, minced
  
• 2 ribs celery, minced
  
• 1 medium yellow onion, minced
  
• 1 bay leaf
  
• 6 cups milk
  
• 3 medium new potatoes (about 1½ pounds), peeled and cut into ½-inch cubes
  
• Kosher salt and freshly ground black pepper, to taste
  
• ¼ cup thinly sliced fresh basil, for garnish
  






Instructions



1. Working over a large bowl, slice the kernels off the corn cobs, scraping the cobs with the knife to extract the flavorful juices. Halve 5 of the bare corn cobs crosswise, discarding the rest. Set the corn and cobs aside.
   
   
2. Heat the bacon in a 6-quart pot over medium heat and cook, stirring occasionally, until crisp, about 12 minutes. Reserve 3 tablespoons bacon for a garnish, leaving the remaining bacon and fat in the pot. Add the butter, thyme, garlic, celery, onions, and bay leaf. Cover the pot and cook, stirring occasionally, until the onions soften, about 6 minutes. Add the reserved corn kernels and cobs, milk and potatoes. Cover, bring the chowder to a boil, reduce heat to low, and simmer, stirring occasionally, until the potatoes are tender, about 25 minutes. Skim any foam from the surface of the soup.
   
   
3. Discard the cobs and bay leaf; transfer 1½ cups of the soup to a blender and purée. Stir the purée back into the chowder to thicken it. Season with salt and pepper and serve the soup garnished with the reserved bacon and basil.
   
   Serves 8