My 4 ears of corn have been sitting in fridge for over a week. We thought of having BBQ last weekend but we were invited to a party. So, before it turns wrinkle and dry I decided to make some chowder out of it. They are creamy thick soups with lots of chunky bits of sweet corns and potatoes in them. This chowder is so hearty, creamy, filling and it is a meal by itself. I served them with some pita chips.
From My Kitchen Snippets
4 ears corn – husk and silk removed
4 strips of bacon – cut into 1/4” pieces
3 red skin potatoes or russet potatoes – cut into ½” cubes
1 medium size onions – chopped
2 cloves garlic – chopped
1 tbsp chopped fresh thyme
1 1/2 tbsp butter
1 1/2 tbsp flour
3 1/2 cups chicken or vegetable stock
1 cup half and half
Salt and pepper to taste
1. Remove the kernels from corn with a knife. Using the back of your knife scrape any remaining pulp on the cobs. Take half of the corn kernels and blend it until fine in a food processor.
2. In a heavy bottom pot, brown the bacons. Remove half of the bacons for garnish. Remove most of the bacon fats from the pot. Add in the butter. Once butter melt, add in the garlic and onion.
3. Sauté until soft and translucent. Add in the flour and cook, stirring constantly for 2 minute. Gradually add stock, whisking constantly, and bring to a boil.
4. Add corn kernels, corn puree, thymes and potatoes. Return to simmer; reduce heat to medium-low and cook until potatoes have softened, 18-20 minutes.
5. Add in the seasonings and half and half. Bring it back to boil. Remove from heat and serve with some bacon.
Note: if you can’t find half and half you can replace it with half cup of milk and half cut of heavy cream.