Ingredients
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10 ears Corn
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4 slices Bacon
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1 Onion
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2 Garlic
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1 teaspoon minced fresh Thyme
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3 tablespoons all-purpose Flour
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3 cups Chicken broth
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2 cups whole Milk
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12 ounces red Potatoes
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2 Bay leaves
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1 cup heavy Cream
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2 tablespoons minced fresh Parsley
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Salt
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Black Pepper
Directions
This thick and lush chowder is bursting with fresh corn flavor. To pump up the corn flavor, we first added grated corn and corn milk, which came from scraping the cobs with the back of a butter knife, then we stirred in more whole kernels toward the end. Bacon added richness and a subtle smoky note; we used the rendered fat to sauté onion and garlic. Water diluted the flavor of the chowder, so we used chicken broth instead. With whole milk as our primary dairy component (we rejected using heavy cream by itself because it was too rich), we added a few tablespoons of flour, which thickened our soup nicely. This soup tastes best with sweet corn from the height of the season; do not substitute frozen corn.
Steps
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1
Done
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Working with 1 ear of corn at a time, stand each of 4 ears on end inside large bowl and cut kernels from cob using paring knife. Grate remaining 6 ears over large holes of box grater into separate bowl. Using back of butter knife, scrape remaining pulp from all cobs into bowl with grated corn. |
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2
Done
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Cook bacon in Dutch oven over medium heat until crisp, 5 to 7 minutes. Stir in 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. Slowly whisk in broth and milk, scraping up any browned bits and smoothing out any lumps. Stir in potatoes, bay leaves, and grated corn and pulp mixture. Bring to simmer and cook until potatoes are almost tender, about 15 minutes. |
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3
Done
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Stir in remaining corn kernels and cream and cook until corn kernels are tender yet still slightly crunchy, about 5 minutes. Discard bay leaves. Stir in parsley and season with salt and pepper to taste. Serve. |
