Fresh Corn Chowder
Source of Recipe
Doug Simon, The Casino, Lakemont
List of Ingredients
4 slices raw bacon, chopped
1 small onion, diced
2 medium celery stalks, diced
1 tablespoon unsalted butter
2 cups frozen corn kernels
1/4 c. flour
4 1/2 cups milk
2 medium potatoes, peeled and diced
1 1/2 teaspoons salt
1/2 teaspoon ground white or black pepper Recipe
Saute bacon in medium soup pot, stirring over medium-low heat until it releases all of its fat and is beginning to crisp-- about 10 minutes. Add the onions and celery, season and cook until tender and slightly browned, about 10 minutes. Add butter. Add the potatoes and half of the corn to the pot. Season lightly. Puree the other half of the corn with some milk in a blender and add to the mixture. Add the flour and stir to form a roux. Slowly add the milk, stirring constantly to blend out any lumps. Whole milk works best, but other milks are acceptable. Bring to a low boil. Reduce the heat and simmer, covered, until the potatoes are tender, 15-20 minutes
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