What’s a week of corn recipes without a good old-fashioned corn chowder?
Maybe it’s not the sexiest recipe I have pulled out during this weeklong tribute to the sweetest girl of summer. But let’s face it, corn and chowder are words that were destined to live together.
Google it and you get 544,000 matches, with Tyler Florence’s version coming out on top and grandma’s coming in second. Jenn from Bread + Butter rounds out the first page with her “easy” version (congrats Jenn!!).
All that googling tells ya something. It tells you people want chowder.
So to you, my people, I bring you this five hundred forty-fourth thousandth and one version. I can’t quite tell you where my influences came from on this one because I have been eating corn chowder my whole life and making it almost as long. But I can tell you– though it may never find google success if you make it you will have to admit the words corn and chowder were destined to live together.
- 4 slices bacon, sliced crosswise into 1/2 pieces
- 1 c onion, cut into 1/4‑inch dice
- 2 celery stalks, cut into 1/2‑inch dice
- 6 sprigs thyme tied together in a bundle
- 4 c chicken stock
- 4 Yukon gold potato, peeled and cut into 1/4‑inch dice
- 4 ears fresh corn, kernels shaved off, cobs broken in half and reserved
- 1 c half-and-half
- 1⁄4 t cayenne pepper (or to taste)
- parsley leaves as garnish, optional
Place bacon in a small stockpot set over medium-high heat. Cook, stirring occasionally until bacon is deep golden brown and all the fat has been rendered about 6 minutes. Remove bacon with slotted spoon, transfer to a 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 the chicken stock, 1/2 of the potatoes, and the corn cob pieces. Season generously with salt and white pepper. Bring the mixture to a boil then lower the heat to a simmer and cook the mixture until the potatoes soften about 20 minutes.
Add half of the corn kernels, stirring to combine. Simmer about 3 minutes. Remove from the heat and discard the thyme bundle and corncobs. Then, using an immersion blender, blend until completely pureed. Taste and adjust seasoning if necessary.
Return the pot to the heat and add the remaining potatoes cook until tender, 8 to 10 minutes. Turn the heat off. Add the remaining corn kernels, the half-and-half, and the cayenne; stir to combine. Adjust seasoning with salt and pepper. Ladle the chowder into 4 bowls and garnish with the reserved crisp bacon pieces and/or parsley.
SERIOUS FUN FOOD