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New England Clambake Corn Chowder

Source of Recipe


From "50 Chowders" by Jasper White






List of Ingredients



• 3 medium ears of fresh corn
  
• 4 ounces thick-sliced bacon, diced 1/3-inch
  
• 2 Tbsp unsalted butter
  
• 1 medium onion, peeled, diced 1/2-inch
  
• 1/2 large red bell pepper, diced 1/2-inch
  
• 1 to 2 sprigs of fresh thyme, leaves removed and chopped
  
• 1/2 tsp ground cumin
  
• 1/8 tsp ground turmeric
  
• 1 lb. Yukon Gold or other potatoes, peeled, diced 1/2-inch
  
• 2 cans (14 ounces each) fat-free, less-sodium chicken broth or chicken stock
  
• Kosher or sea salt to taste
  
• Freshly ground black pepper to taste
  
• 2 tsp cornstarch mixed with 2 Tbsp water
  
• 1 cup heavy whipping cream
  
• 2 Tbsp minced fresh chives or thinly sliced green onions
  






Instructions



1. Remove the husk and silk from the corn. Cut the kernels from the cobs and place them in a bowl; you should have 2 cups. Using the back of a knife, scrape down the cobs and add the milky substance that oozes out to the corn kernels.
   
   
2. Heat a 3- to 4-quart heavy pot over low heat and add the diced bacon. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the bacon is crisp and golden brown. Pour off all but 1 tablespoon of the fat, leaving the bacon in the pot.
   
   
3. Add the butter, onion, bell pepper, thyme, cumin and turmeric and sauté, stirring occasionally with a wooden spoon, for about 8 minutes, until the onion and pepper are tender but not browned.
   
   
4. Add the corn kernels, potatoes and broth. Increase the heat; cover and boil vigorously for about 10 minutes. Some potatoes will have broken up, but most should retain their shape. Use the back of a spoon to smash a bit of the corn and potatoes against the side of the pot. Reduce the heat to medium and season the chowder with salt and pepper.
   
   
5. Stir the cornstarch mixture and slowly pour it into the pot, stirring constantly. As soon as the chowder has come back to a boil and thickened slightly, remove it from the heat and stir in the heavy whipping cream. Adjust the seasoning, if necessary. If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has chilled completely. Otherwise, let it sit at room temperature for up to an hour, allowing the flavors to meld. When ready to serve, reheat the chowder over low heat; don't let it boil. Ladle it into cups or bowls and sprinkle with the chopped chives.
   
   Serves 8