Savory Sweet Corn Chowder
As warm summer nights shift towards the cooler days of Season:Fall, we dream of hearty comfort foods. Like most chowders, this is a dairy-based soup with milk, cream, and potatos. But it also uses fresh, sweet corn to add texture and fresh flavor.
INSTRUCTIONS
Rest each ear of corn firmly in a large bowl and use a sharp knife to cut from stem to tip to remove the kernels from the cob. Set aside. Place the bacon in a large, heavy-bottomed saucepan over medium heat and cook, stirring occasionally, until crispy, about 7 to 10 minutes. Remove to a small paper-towel-lined plate. Set aside. Add the onion to the bacon fat, and cook until softened, stirring frequently, for about 5 minutes. Meanwhile, place 1 cup of corn and 1 cup of milk in a blender and blend until smooth. Set aside. Increase the heat to medium high, add the corn-milk purée, remaining corn kernels andmilk, potatoes, salt and pepper. Stir to combine, then bring to a simmer. Reduce the heat to low and continue to simmer, stirring occasionally, until the potatoes are just cooked through and the soup has thickened slightly, about 10 minutes. Add the cream, stir to combine and return to a simmer. Taste and season with salt and pepper as needed. Serve garnished with chives and the reserved bacon.
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