Fresh Corn Chowder
Be sure to use fresh corn on the cob.
- 6 ears corn, husk and silk removed
- 4 slices hickory smoked bacon, chopped
- 2 celery ribs, diced
- 1 medium yellow onion, chopped
- 2 russett potatoes, peeled and diced
- 4 1/2 cups whole milk
- 1 1/2 tsp salt
- 1/2 tsp ground white pepper
- 1 T unsalted butter
Preparation time 25mins
Cooking time 60mins
Cut kernals from corn cobs, reserving cobs. You should have about 4 cups of kernals.
In 6 qt saucepot cook bacon over medium heat 7-10 minutes or until browned, stirring occassionally. Add celery and onion and cook 7-10 minutes or until tender stirring occassionally.
Add potatoes, milk and reserved corncobs; heat to boiling over high heat.. Reduce heat to low; cover and simmer 10 minutes or until potatoes are tender. Discard corncobs, stir in kernals, salt & pepper. Cook 5-7 minutes or until corn is tender.
With slotted spoon, transfer 1 1/2 cups vegetable solids to blender; puree until smooth. Return pureed vegetables to soup. Add butter and stir until melted.
Ladle chowder into soup bowls and serve.