Corn Chowder

When we took our kids apple picking last week, we also spent some time perusing the offerings at the market onsite.  One of the things we ended up coming home with was twelve ears of fresh sweet corn.  Six of those ears we enjoyed straight off the cob, but I wanted to do something else with the rest.  Luckily I remembered a wonderful corn chowder recipe I had made once before.  

My husband loves corn, and eats it more than anyone I know.  So naturally, he was a big fan of this chowder.  And I love the combination of fresh corn kernels, tender nuggets of potato and the bits of bacon to finish it off.  Having grown up in Iowa, I consider it my duty to have a few good recipes that feature corn...and to be well-practiced at shucking fresh sweet corn.  

Corn Chowder

Note: About 4 medium or 3 large red or white potatoes should be about 1 1/2 pounds.

Ingredients:

6 ears corn

2 (15-ounce) cans whole kernel corn, drained

5 cups chicken broth

3 slices bacon, chopped fine

1 onion, chopped

Salt and pepper

1 1/2 pounds red or white potatoes, scrubbed and cut into 1/2-inch dice

1/2 cup heavy cream

1/2 cup milk

4 scallions, sliced thin

Directions:

1. Cut kernels from ears of corn; reserve kernels and cob separately.  Puree canned corn (drained) and 2 cups broth in blender until smooth.

2. Cook bacon in large pot over medium heat until crisp, about 8 minutes.  Using a slotted spoon, transfer bacon to paper towel-lined plate and reserve.  Cook onion, corn kernels, 1/2 teaspoon salt, and 1/4 teaspoon pepper in bacon fat until vegetables are softened and golden brown, 6-8 minutes.  

3. Add potatoes, corn puree, remaining 3 cups of broth, and reserved corn cobs and bring to a boil.  Reduce heat to medium-low and simmer until potatoes are tender, about 15 minutes.  Discard cobs and stir in cream and milk.  Season with salt and pepper.  Garnish with bacon and scallions. 

Source: adapted from Cook's Country (subbed milk for half of the cream, added more potato, etc.)