Of course, you can make this with frozen corn and I have done so when I have had a hankering for this in the dead of winter. BUT it is ever so much better with fresh corn. A basic and soul-satisfying dish.
CORN CHOWDER
(makes about 7 cups/serves 4 as a main course)
- 3 medium ears fresh yellow or bicolor corn
- 4 ounces slab(unsliced) bacon, rind removed and cut into 1/2-inch dice
- 2 tablespoons unsalted butter
- 1 medium onion ( 7 to 8 ounces) cut into 1/2-inch dice
- 1/2 large red bell peppers (6 to 8 ounces) cut into 1/2-inch dice
- 1 to 2 sprigs fresh thyme, leaves removed and chopped ( 1/2 teaspoon)
- 1/2 teaspoon ground cumin
- 1/8 teaspoon turmeric
- 1 pound Yukon Gold, Maine, PEI or other all-purpose potatoes, peeled and cut into 1/2-inch dice
- 3 cups Chicken Stock
- Kosher or sea salt and freshly ground black pepper
- 2 teaspoons cornstarch, dissolved in 2 tablespoons water
- 1 cup heavy cream
For garnish
- 2 tablespoons minced fresh chives or thinly sliced scallions
1. Husk the corn. Carefully remove most of the silk by hand and then rub the ears with a towel to finish the job. Cut the kernels from the cobs and place in a bowl. You should have about 2 cups. Using the back of your knife, scrape down the cobs and add the milky substance that comes out of the corn kernels
2. Heat a 3-to 4-quart heavy pot over low heat and add the diced bacon. One it has rendered a few tablespoons of fat, increase the heat to medium and cook until the bacon is crisp and golden brown. Pour off all but 1 tablespoon of the bacon fat, leaving the bacon in the pot.
3. Add the butter, onion, bell pepper, thyme, cumin and turmeric and saute, stirring occasionally with a wooden spoon, for about 8 minutes, until the onion and pepper are tender but not browned.
4, Add the corn kernels, potatoes and stock, turn up the heat, cover and boil vigorously for about 10 minutes. Some of the potatoes will have broken up, but most should retain their shape. Use the back of your spoon to smash a bit of the corn and potatoes against the side of the pot. Reduce the heat to medium and season the chowder with salt and pepper.
5. Stir the cornstarch mixture and slowly pour it into the pot, stirring constantly. As soon as the chowder has come back to a boil and thickened slightly remove from the heat and stir in the cream. Adjust the seasoning if necessary. If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has chilled completely. otherwise, let is sit at room temperature for up to an hour, allowing the flavors to meld.
6. When ready to serve, reheat the chowder over low heat; don't let it boil. Ladle into cups or bowls and sprinkle with chopped chives.
(from Jasper White's 50 Chowders)
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