There’s nothing more American than corn. This gorgeous corn chowder is flavored with bacon fat making it sinfully delicious. You’ll make it for years to come.
1/2 lb bacon, diced
1 large onion
1 cup celery, diced
1/2 cup flour
2 qt chicken stock, chilled
2 cups raw potatoes, diced
1/2 tsp thyme
1 bay leaf
1 tsp marjoram
4 sprigs parsley
6 peppercorns, crushed
1 clove garlic
6 ears sweet corn
2 cups half-and-half
salt to taste
white pepper to taste
In a 4-quart stockpot, saute bacon until fat is rendered. Remove the bacon and discard, but leave the fat in the stockpot.
Add onion and celery, and saute until transparent. Do not brown.
Sprinkle vegetables with flour, stir, and cook over low heat for 10 minutes. Do not brown.
Add chilled chicken stock and bring to a boil, stirring constantly. Reduce to a simmer and add potatoes.
Tie thyme, bay leaf, marjoram, parsley, peppercorns, and garlic in a cheesecloth and add to simmering soup.
Remove corn from cob with a sharp knife; add corn to soup. Simmer until potatoes are tender.
Add half-and-half and return to simmer. Season with salt and white pepper to taste.
Ladle into soup bowls and garnish with a dollop of butter.
Dress the soup with freshly cooked bacon strips.
January 7th, 2013