Corn Chowder
serves four to six
NOTE: Chowder made with frozen corn is delicious and easy to
assemble. To use fresh corn, remove the kernels from five to six
medium ears to yield the necessary five scant cups for this
recipe.
2 10-ounce packages frozen corn kernels (5 scant cups)
2 tablespoons vegetable oil
Salt and ground black pepper2 ounces (2 strips) bacon, cut crosswise into 1/4-inch strips
3 tablespoons unsalted butter
2 medium leeks, white and light green parts, finely chopped
1 large celery stalk, cut into 1/4-inch pieces
2 medium garlic cloves, minced
Pinch cayenne pepper2 tablespoons flour
4 cups Chicken Stock or low-sodium canned broth
1 bay leaf
2 medium red potatoes, cut into 1/2-inch dice
1 teaspoon chopped fresh thyme leaves
1 cup heavy cream
INSTRUCTIONS:
1. Adjust oven rack to top position and heat broiler. Toss 4 scant cups corn with 1 tablespoon oil and salt and pepper to taste in large bowl. Spread corn out evenly over large baking sheet. Broil, stirring occasionally, until corn begins to brown, 7 to 10 minutes. Remove from oven and set aside. Allow remaining 1 scant cup corn to partially thaw, about 10 minutes. Process in food processor until very fine, about 15 seconds. Reserve.
2. Cook bacon in large saucepan or Dutch oven over medium heat until crisp, about 8 minutes. Remove bacon with slotted spoon and set aside. Pour off all bacon fat.
3. Melt butter in empty Dutch oven, still over medium heat. Add leeks and sauté until very soft, about 7 minutes. Add celery and cook for another 5 minutes, or until soft. Add garlic and cayenne; sauté until fragrant, about 1 minute. Stir in flour with wooden spoon. Cook for 2 minutes.
4. Add stock slowly, whisking constantly to thin flour-butter mixture. Add bay leaf and potatoes and bring to a boil. Reduce heat and simmer until potatoes are tender, 10 to 12 minutes. Add roasted corn, processed corn, and thyme; let soup simmer over medium-high heat for 5 minutes.
5. Stir in cream and return to a simmer. Add bacon and salt and pepper to taste. Remove bay leaf. Serve hot.