Why I Love This Recipe
This corn chowder highlights the corn in such a beautiful way, without a lot of dairy to muddle the flavor. A great recipe for a summer lunch when corn is at its in season peak.
Ingredients You'll Need
8 ears corn, husks and silk removed
3 tablespoons unsalted butter
1 onion, chopped fine
4 slices bacon, halved lengthwise then cut into 1/4 inch pieces
2 teaspoons minced fresh thyme
1/4 cup all-purpose flour
5 cups water
3/4 pound red potatoes, cut into 1/2 inch pieces
1 cup half and half
3 tablespoons chopped fresh basil
Cut kernels from corn (5-6 cups total) and set aside in a bowl. Holding cobs over a second bowl, use the back of a butter knife to firmly scrape any remaining pulp on cobs into bowl (2 to 2 1/2 cups total). Transfer pulp to center of clean kitchen towel set in medium bowl. Wrap towel tightly around pulp and squeeze tightly until dry. Discard pulp in towel and set corn juice aside (2/3 cup total).
Melt butter in Dutch oven over medium heat. Add onion, bacon, thyme, 2 teaspoons salt and 1 teaspoon pepper. Cook, stirring frequently, until onion is softened and edges are beginning to brown, 8 to 10 minutes. Stir in flour and cook, stirring constantly, for 2 minutes. Whisking constantly, gradually add water and bring to boil. Add corn kernels and potatoes. Return to simmer, reduce heat to medium-low and cook until potatoes have softened, 15 to 18 minutes.
Process 2 cups chowder in blender until smooth, 1 to 2 minutes. Return puree to chowder, add half and half and return to simmer. Remove pot from heat and stir in reserved corn juice. Season to taste with salt, pepper and up to 1 tablespoon sugar. Serve, sprinkling with basil.