Summer Corn Chowder

 

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Ingredients

 

For the Corn Stock:

4 cups chicken broth

1 1/2 cups milk

1 cup heavy cream

For the Corn Chowder:

4 cups corn kernels (from 4-5 ears of corn), reserve cobs for stock

4 oz (4 slices) bacon

1 large onion, finely diced (1 1/2 cup)

1 large carrot, cut into 1/4" dice (1 cup)

3 stalks celery, finely diced (1 cup)

1 lb baking potatoes, peeled and cut into 1/4" thick pieces

2 tsp sea salt, or to taste

1/4 tsp black pepper

1/4 tsp cayenne pepper, or to taste

2 tablespoons Chives chopped, and cooked bacon or shredded cheese for garnish

Directions

Make Corn Stock:

Cut the kernels from the cobs and set kernels aside for making chowder.* Place the bare cobs in a stockpot.  

Add 4 cups chicken broth, 1 1/2 cups milk, and 1 cup cream to pot. Bring to a boil then reduce heat and simmer un-covered 20 minutes while making the chowder. Use tongs to remove and discard cobs. Use the stock below.

Make The Corn Chowder:

Place a 5 Qt Dutch oven over medium/high heat. Add slices and bacon and cook browned. Remove bacon and set aside.

On a paper towel. When cool, crumble and reserve for a garnish.

In the same pot, add chopped onion, celery, and carrot to the bacon fat and cook uncovered, stirring occasionally, until the onion is soft (7-8 min).

Add sliced potatoes, 4 cups corn kernels, 2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp cayenne pepper. Pour corn stock into the pot, bring to a light boil then simmer uncovered for 10-15 minutes or until potatoes are tender.

This recipe makes a very thick chowder. If you like it thinner, add 2 cups of water to the pot.

Season with salt and pepper to taste**. Ladle into bowls and garnish with reserved bacon and chopped chives and cheese.