Sweet Corn Chowder

By cserumga

Makes 6 first course or 4 main course servings

Per main course serving: 324 cal, 9g protein, 34g carb, 19g total fat, 5g fiber

Ingredients

• 8-10 large ears of corn, husks and silk removed
• 4 slices thick-cur bacon, cut into 1/2-inch pieces
• 1 yellow onion, chopped
• 1/2 lb red or white boiling potatoes, peeled and chopped
• 4 cups vegetable or chicken stock
• 1 bay leaf
• 2 Tbsp chopped fresh thyme or 2 tsp dried thyme
• 1 1/2 - 2 cups milkk, or as needed
• 1 red bell pepper, seeded and diced
• 1-3 Tbsp Canadian whiskey, to taste (optional)
• generous pinch of red pepper flakes, or to taste
• salt and black pepper, to taste
• 1/4 cup chopped fresh flat-leaf parsley

Details

Servings 4

Preparation

Step 1

1. Working with 1 ear of corn at a time, hold it stem end down on a cutting board. Using a sharp knife, and starting from the top, carefully cut off the kernels, rotating the ear after each cut until all the kernels are stripped from the cob. Set the kernels and the cobs aside separately. You should have about 4 cups corn kernels.

2. In a heavy soup pot over medium heat, fry the bacon until crisp, about 5 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain. Add the onion to the bacon drippings in the pot and saute over medium heat until translucent, about 10 minutes.

3. Add the potatoes, stock, bay leaf, thyme, 2 cups of the corn kernels, and the cobs. Simmer, uncovered, until the potatoes are tender, 12-15 minutes.

4. Remove the bay leaf and the cobs and discard. Working in batches, pour the mixture into a blender or food processor and puree until smooth. Return to the pot.

5. Set the pot over low heat and stir in the remaining corn kernels, enough of the milk to arrrive at a nice consistency, the bell pepper, the whiskey, and the red pepper flakes. Season with salt and black pepper. Ladle into warmed bowls and sprinkle with the bacon and parsley.