Corn and Clam Chowder (CS)

By hmp13

Ingredients

• 2 cups fresh shucked corn (from about 4 ears)
• 1 cup heavy cream
• 2 tablespoons olive oil
• 1/2 cup chopped raw sliced bacon
• 3 cloves garlic, smashed and minced
• 1 whole medium sweet onion, minced
• 1/2 teaspoon cayenne pepper
• 2 bay leaves
• 2 tablespoons fresh thyme leaves, chopped
• 3 tablespoons flour
• 3 small Idaho potatoes, peeled and cut into big chunks
• 2 tablespoons salt and ground white pepper, blended
• 4 cups clam juice
• 2 cups chopped clams

Details

Servings 10

Preparation

Step 1

First, puree the corn: Put 1 cup of the raw corn and ½ cup of the heavy cream in the bowl of a food processor or blender and pulse or blend until pureed. Set aside.

In a medium to large stockpot with a lid, add the olive oil and bacon. Cook on medium to high heat until the bacon is lightly browned and the fat is drawn out. Add the garlic, onion, cayenne pepper, bay leaves and thyme, and cook for 8 to 10 minutes, until the onion is translucent and soft.

Sprinkle the flour over the bacon and onion mixture. Stir in the butter and mix until the flour and onions are fully incorporated and make a smooth paste (this roux will slightly thicken the base of the soup). Add the potatoes and the remaining cup of corn and cook for another 5 to 7 minutes. Add the salt and pepper and clam juice, plus 2 cups water. Add the chopped clams and bring the soup to a boil.

When the soup is slightly thickened, add the pureed corn mixture and the remaining heavy cream. Do not bring the soup back to a boil. Continue simmering until the potatoes are just cooked. Adjust the seasonings to taste. Remove the bay leaves.