Summer Corn Chowder

When fresh corn is on sale at your grocery store for 10/$1.00, you buy it. At that point, it's nearly free, and I do not turn down nearly free noms. With that much corn in my possession, I knew exactly what I was going to make...corn chowder.

I made it this past weekend when temperatures dropped in Cinci, and it was actually chilly outside. Isn't it nearly June? It was soup weather again, even if just for a day or two, so I took advantage of the opportunity. The process for this chowder is slightly more tedious then the norm, because after you cut all the kernels off the corn, you then cut off any remaining pulp and squeeze the heck out of it to get every last drop of corn milk aka "liquid gold."

The corn is truly the star of this chowder, as it should be. The sweet kernels are still slightly crisp after cooking, and the potatoes add sustenance. Thick and slightly peppery, it's the perfect way to use up summer corn, and is now one of my favorite soups! Bon appetit!

I am also submitting this recipe to Souper Sundays at Kahakai Kitchen!

Summer Corn Chowder

Ingredients

8 ears corn

3 tablespoons unsalted butter

1 onion, finely chopped4 slices bacon, cut into 1/4-inch pieces

2 teaspoons minced fresh thyme

2 teaspoons salt

1 teaspoon black pepper

1/4 cup all-purpose flour

5 cups water

3/4 lb Yukon gold potatoes, cut into 1/2 inch pieces

1 cup half-and-half 
1 tablespoon sugar (optional-I used probably half this amount)

3 tablespoons chopped chives or green onions, for garnish

Directions

Remove the husks and silk from the corn. One at a time, stand each ear of corn up in a large bowl or casserole dish and cut the kernels from the corn. Then, hold the ear over a second bowl, and firmly scrape any remaining pulp from the cobs into the bowl. Repeat with all 8 ears of corn. 

Spread a clean kitchen towel over a medium bowl. Transfer the pulp to the towel, and then wrap the towel tightly around it and squeeze as much corn juice as possible into the bowl. Note: like Tracey, I only got half the amount the recipe called for, about 1/3 of a cup. It turned out great, so don't stress quantities here. Discard the pulp that's left in the towel.

Set a large Dutch oven over medium heat and add the butter. Let it melt, then add the onion, bacon, thyme, salt, and pepper. Cook for 8-10 minutes, stirring frequently, until the onion has softened and is just starting to brown around the edges. Add the flour and cook for 2 minutes, stirring constantly. Gradually add the water, whisking constantly. Bring the mixture to a boil, then stir in the corn kernels and potatoes. Bring the chowder to a simmer, then reduce the heat to medium-low and simmer for 15-18 minutes, or until the potatoes are tender.

Transfer 2 cups of the chowder to a blender and puree until smooth. Stir the puree back into the pot. Add the half-and-half then return the chowder to a simmer. Turn off the heat under the pot and add the reserved corn juice. Season to taste with salt and pepper, and if desired, add up to 1 tablespoon of sugar. Garnish bowls of chowder with the chives before serving.

Recipe Source: adapted from Tracey's Culinary Adventures, who adapted it from Cooks Illustrated, July/August 2011