Tuesday, June 2, 2009

Summer Corn and Bacon Chowder

I look forward to making this soup each summer when first fresh corn shows up at the farmers' market. This is a thin, soupy kind of chowder, with little crispy bacon pieces, slightly spicy poblano peppers, and hunks of potato in addition to tons of corn kernels. This is absolutely delicious with some Cheddar Chive biscuits.



Summer Corn and Bacon Chowder

4 ounces of good quality bacon (about 5 strips), cut into 1/4 inch pieces
1 small onion, peeled and chopped into 1/4 inch dice (1 cup)
2 ribs celery, strings removed, cut into 1/2 inch dice (3/4 cup)
8 sprigs fresh thyme
3 cups chicken stock
3-4 ears of corn, kernels removed (about 2 1/2 cups)
5 ounces fingerling potatoes, cut into 1/2 inch slices
1 poblano pepper, seeded and cut into 1/2 inch dice
1 1/2 cups half and half
Salt and pepper


1.  In a soup pot, cook bacon over medium-high heat until crispy and all the fat has rendered (I like my bacon extra-crispy, so I cooked it until it was pretty dark). Remove bacon with slotted spoon and place on paper towel to drain. Discard all but 2 tablespoons of rendered fat.
2. Add the onion, celery, thyme, salt, and pepper to the pot. Cook over medium-low heat until translucent, about 8 minutes. Add the chicken stock and bring to a boil. Reduce heat to medium, and simmer 15 minutes.
3. Add the corn, potato slices, and poblano; simmer until potatoes are tender, about 8-10 minutes. Remove thyme with a slotted spoon. Add the half and half, and simmer until soup is hot. Taste for seasoning. Ladle soup into bowls, and top with bacon before serving.

 

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