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Prep Time: 45 Minutes Cook Time: 45 Minutes |
Ready In: 90 Minutes Servings: 8 |
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In Saveur's 'The New Comfort Food' Ingredients:
8 ears fresh corn, shucked |
8 slices bacon, chopped |
4 tablespoons unsalted butter |
1 tablespoon minced fresh thyme |
4 garlic cloves, minced |
2 celery ribs, minced |
1 medium yellow onion, minced |
1 bay leaf |
6 cups milk |
3 medium new potatoes, peeled and cut into 1/2-inch cubes (1 1/2 lb.) |
kosher salt |
fresh ground black pepper |
1/4 cup thinly sliced fresh basil, for garnish |
Directions:
1. Working over a large bowl, slice the kernels off the corn cobs, scraping the cobs with the knife to extract the flavorful juices.
2. Halve 5 of the bare corn cobs crosswise, discarding the rest.
3. Set the corn and cobs aside.
4. Heat the bacon in a 6-qt pot over medium heat and cook, stirring occasionally, until crisp, about 12 minutes.
5. Reserve 3 tbs bacon for a garnish, leaving the remaining bacon and fat in the pot.
6. Add the butter, thyme, garlic, celery, onions, and bay leaf.
7. Cover the pot and cook, stirring occasionally, until the onions soften, about 6 minutes.
8. Add the reserved corn kernels and cobs, milk, and potatoes.
9. Cover, bring the chowder to a boil, decrease heat to low, and simmer, stirring occasionally, until the potatoes are tender, about 25 minutes.
10. Skim any foam from the surface of the soup.
11. Discard the cobs and bay leaf; transfer 1 1/2 cups of the soup to a blender and puree.
12. Stir the puree back into the chowder to thicken it.
13. Season with salt and pepper and serve the soup garnished with the reserved bacon and basil.
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