Summer Corn Chowder
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Martha Stewart Living, July/August 1997
- Yield Serves 4
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Ingredients
For the Garnish
- 4 teaspoons bacon, cut into 1/4-inch dice
For the Soup
- 1 small onion, peeled and cut into 1/4-inch dice (1 cup)
- 2 ribs celery, strings removed, cut into 1/2-inch dice (3/4 cup)
- 8 sprigs thyme
- Salt and freshly ground pepper
- 3 cups homemade or low-sodium canned chicken stock, skimmed of fat
- 3 ears yellow corn, kernels removed (about 2 1/2 cups)
- 5 ounces small fingerling potatoes, cut into 1/2-inch-thick slices
- 1 poblano chile, seeded and cut into 1/2-inch dice
- 1 1/2 cups half-and-half
Directions
- Place bacon in small stockpot over medium-high heat. Cook, stirring occasionally, until bacon is deep golden brown and all 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.
- 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 the reserved crisp bacon pieces.
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I used four slices of bacon and it did make four teaspoons. I really liked this fresh tasting chowder with fresh corn. The potatoes took a little longer to cook than the recipe states. Garnish with some chives for a little punch.
I forgot to add 1/2 tsp kosher salt and pepper to taste. You can also add peeled and deveined shrimp with the corn and bacon cook until the shrimp turn pink, about 5-7 mins. This is a delicious meal, just add a small green salad and some crusty bread. ENJOY1
.For even more flavor I take the corn cobs and put them in the pot with the sauted onions and celery and the thyme sprigs add the chicken broth. Bring to a boil, then turn down to a simmer and cook for 30 minutes. Remove corn cobs and thyme sprigs add potatoes cook for 12-15 then add corn, bacon and half and half. Heat to low boil and cook for5 min. This is some of the best chowder ever.
I like to add a little bit of sherry to my corn chowder recipes. It smoothes the flavor out and tastes delicious.
seriously Carey, if you can't comment, then don't. People are on here to see what other people thought, not their snide comments.
Try it and see.
Are 4 teaspoons of bacons really going to render 2 tablespoons of bacon fat?