Recipe of the day

[Guest guest]

Summer Corn Chowder

 

 

Ingredients

Serves 4

 

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

FOR THE GARNISH

4 teaspoons bacon, cut into 1/4-inch dice

 

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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