I know you’re thinking I’m completely out of my tree to be sharing soup here today. I don’t blame you (what loon craves soup when it’s 86 degrees?) — but for some reason this chowder spoke to me, as recipes often do. It said “make me for dinner, you won’t be sorry”. So I did, and I’m not. And you won’t be sorry when you make it either.
The corn right now is pennies an ear but best of all, it’s sweet and delicious. I served this last night with whole wheat baguette and slices of watermelon on the side. Even for a hot soup, it was the perfect summer meal. I hope you like it too. : )
Oh, and a quick P.S.: see my note at the bottom for an easy way to get your corn off the cob. Also, if you’re entertaining guests or if you’re just feeling fancy, add a cup or so of flaked crabmeat at the end of cook time. Or, garnish individual serving bowls with a grilled shrimp or two for a pretty presentation. Yum!
SUMMER CORN CHOWDER
4 – 5 slices bacon, cut into 1/4″ dice
1 small yellow onion, 1/4″ dice (1 cup)
2 ribs celery, 1/2″ dice (3/4 cup)
8 sprigs fresh thyme
Kosher salt and freshly ground black pepper
3 c. chicken broth
3 ears corn, kernels removed (about 2 1/2 cups) (Georgia Bi-Color Sweet Corn is on sale)
5 oz. fingerling potatoes, cut into 1/2″ slices
1 poblano chile, seeded and cut into 1/2″ dice
1 1/2 c. half and half (Shurfresh Half and Half is on sale)
Place bacon in a small stockpot over medium high heat. Cook, stirring occasionally, until bacon is deep golden brown and all of the fat has been rendered, about 4 minutes. Remove bacon with slotted spoon, transfer to paper towel, and set aside. Discard all but 2 tablespoons of bacon fat; return pan to burner.
Add onions, celery, thyme, and salt and pepper to taste to stockpot. Cook over medium low heat until translucent, about 8 minutes. Add stock; bring to a boil. Reduce heat to medium; simmer 15 minutes. Add corn, potatoes, and chile; cook until potatoes are tender, 8 to 10 minutes. Remove and discard thyme. Add half and half and simmer until soup is hot. Adjust seasoning with salt and pepper, and garnish with reserved bacon pieces.
NOTE: Getting corn off the cob can be a messy process. I keep my corn from ricocheting in all directions by placing a small bowl (like cereal size) bottom-side up in a larger mixing bowl. I lop off one end of the corn to make it flat (so it sits steady), then I stand it up on the cereal bowl. Using a sharp knife, I slowly slice down the sides of the cob, shaving off the kernels as I go. Most (if not all) of my corn lands in the mixing bowl. Which of course is much better than having it spray all over my counter, my shirt, or my floor. : ))Featured, Fresh, Frugal, Fabulous | July 16th, 2013