Fresh Corn Chowder
"If substituting turkey bacon, add 1 Tbsp. butter when rendering and 3 extra Tbsp. at the end.
Best made 2 days ahead of time if using frozen corn. Substitute 1 c corn kernels tied in cheese cloth for corn cobs."
- Ready In:
- 1hr 10mins
- Ingredients:
- 9
- Yields:
-
6 c
- Serves:
- 4-6
ingredients
- 4 slices bacon, finely chopped
- 1 small onion, chopped
- 2 medium celery ribs, diced
- 6 small ears of corn
- 4 1⁄2 cups milk
- 2 medium potatoes, peeled and diced
- 1 1⁄2 teaspoons salt
- 1⁄2 teaspoon white pepper or 1/2 teaspoon black pepper
- 1 tablespoon unsalted butter
directions
- Place bacon in a soup pot and cook, stirring, over medium heat until it releases all of its fat and starts to crisp, about 10-15 minutes.
- Leaving the bacon in the pan, spoon off and discard all but 2 tablespoons of the fat.
- Add onion and celery and cook, stirring, until tender and slightly browned, about 10 minutes.
- Remove kernels from ears of corn and set them aside. Add milk and potatoes to the pot. Add cobs to the pot and submerge them. Bring to a boil and then reduce the heat to simmer until potatoes are tender, about 10-15 minutes.
- Remove the cobs and stir in the kernels along with salt and pepper. Simmer gently until corn is tender, about 5 minutes.
- Remove 1 1/2 c of the solids with a slotted spoon and puree them until smooth. Return them to the soup.
- Add butter and let stand until butter is melted.
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RECIPE SUBMITTED BY
Ellen Duffy
Manchester, New Hampshire
My favorite thing about cooking is that it inspires the exchange of information and ideas; everyone on this planet can find common ground within the topic of food, because we all eat it!
I take any opportunity that I can to learn more about a person or culture through food. Each time that I find an unfamiliar ingredient, whether at a farmers' market or an ethnic grocery, I ask questions, do research and find out whatever I can. More often than not, I end up embarking on a journey that leads me to newfound knowledge of another way of life, and people who I would never have known or had the chance to talk with. Then I share my food and story with others. For me, nothing compares with that experience. Food inspires learning and connects all of us.
