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Corn Chowder

Source of Recipe


From "The Complete Cooking for Two Cookbook"



List of Ingredients



• 3 ears corn, husks and silk removed
  
• 2 slices bacon, chopped coarse
  
• 1 small onion, chopped fine
  
• 1 clove garlic, minced
  
• 1/4 tsp minced fresh thyme
  
• 1 Tbsp all-purpose flour
  
• 2 cups chicken broth
  
• 1 red potato, unpeeled, cut into 1/2-inch pieces
  
• 1/4 cup heavy cream
  
• 1 Tbsp minced fresh parsley
  
• Salt and pepper
  






Instructions



1. Cut kernels from one ear of corn into bowl. In separate bowl, grate remaining two ears of corn over large holes of box grater. Using back of butter knife, scrape any remaining pulp from cobs into bowl with grated corn.
   
   
2. Cook bacon in medium saucepan over medium heat until crisp, 5 to 7 minutes. Add onion and cook until softened, about 5 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute.
   
   
3. Slowly whisk in broth, scraping up any browned bits and smoothing out any lumps. Stir in potato and grated corn mixture, bring to simmer, and cook until potato is tender, about 15 minutes. Stir in cream and remaining kernels and simmer until corn kernels are tender yet still slightly crunchy, about 5 minutes. Stir in parsley and season with salt and pepper to taste. Serve.
   
   Serves 2
   
   
   Variation:
   Maryland-Style Corn Chowder with Crabmeat
   
   For a hearty crab presence, double the amount of crabmeat.
   Add 1-1/2 teaspoons Old Bay seasoning with the garlic and thyme. Substitute 1 tablespoon minced fresh chives for parsley and add 4 ounces lump crabmeat, picked over for shells, to soup before seasoning with salt and pepper.