About the Recipe
Summer corn is at its peak right now (assuming it's August?!).This bright and flavorful chowder is both hearty and rich without any whole cream to weigh you down. No fresh corn available? Simply substitute 2 lb frozen corn to the recipe.
Ingredients
Ingredients
8 ears corn, shucked
8 strips bacon, chopped
4 tbsp. unsalted butter
1 tbsp. fresh thyme finely chopped
4 cloves garlic, finely chopped
2 ribs celery, finely chopped
1 medium yellow onion, finely chopped
1 fresh bay leaf
6 cups milk
3 medium potatoes, peeled,cut into ½-inch cubes
Kosher salt
Freshly ground black pepper
Fresh parsley, chopped
Preparation
Working on a cutting board, use a heavy chef’s knife to slice the corn kernels off the cob, scraping the cob with the knife to extract the flavorful juices.
In a large pot over medium heat, add the bacon and cook, stirring occasionally, until crisp, about 12 minutes. Transfer 3 tablespoons of the bacon to a small, heatproof bowl and set aside, leaving the remaining bacon and bacon fat in the pot. Add the butter, thyme, garlic, celery, onion, and bay leaf. Cover and cook, stirring occasionally, until the onion softens, about 6 minutes. Add the corn kernels, milk, and potatoes. Cover and bring to a boil, then lower the heat to maintain a simmer and cook, stirring occasionally, until the potatoes are tender, about 15-20 minutes.
Discard the bay leaf; transfer 1½ cups of the soup to a blender and purée, then stir the purée back into the chowder to thicken. Season with salt and pepper. Serve, garnished with reserved bacon and parsley.
Tips
When fresh corn is not in season, you can substitute a 2 lb (32 oz) bag of frozen corn.