SOUPS - CORN CHOWDER #2

Serves 6

10 medium ears fresh yellow corn, husks and silk removed

3 ounces salt pork, trimmed of rind

1 tablespoon unsalted butter

1 large onion, preferably Spanish, chopped fine

2 medium cloves garlic, minced

3 tablespoons all-purpose flour

3 cups homemade chicken stock or canned low-sodium chicken broth

2 medium red potatoes (about 12 ounces), scrubbed and cut into ¼-inch dice (about 2 cups)

1 medium bay leaf

1 teaspoon minced fresh thyme leaves or ¼ teaspoon dried thyme

2 cups whole milk

1 cup heavy cream

2 tablespoons minced fresh parsley leaves

1 ¼ teaspoons salt

Ground black pepper

Stand the corn on end.  Using a chef’s knife, cut the kernels from 4 ears of corn.  Transfer the kernels to a medium bowl and set aside.  Grate the kernels from the remaining 6 ears on the large holes of a box grater, then firmly scrape any pulp remaining on the cobs with the back of a butter knife [or a dinner knife].  There should be about 2 cups of kernels and pulp.  Transfer the grated corn and pulp to a separate bowl and set aside.

Sauté the salt pork in a Dutch oven over medium-high heat, turning with tongs and pressing down on the pieces to render the fat, until the cubes are crisp and golden brown, about 10 minutes.  Reduce the heat to low, stir in the butter and onion, cover the pot, and cook until the onion has softened, about 12 minutes.  Remove the salt pork and reserve.  Add the garlic and sauté until fragrant, about 1 minute.  Stir in the flour and cook, stirring constantly, about 2 minutes.  Whisking constantly, gradually add the stock.  Add the potatoes, bay leaf, thyme, milk, grated corn and pulp, and reserved salt pork; bring to a boil.  Reduce the heat to medium-low and simmer until the potatoes are almost tender, 8 to 10 minutes.

Add the reserved corn kernels and heavy cream and return to a simmer; simmer until the corn kernels are tender yet still slightly crunchy, about 5 minutes longer.  Discard the bay leaf and salt pork.  Chowder can be refrigerated in an airtight container for up to 2 days.  Warm over low heat until hot; do not boil.  Stir in the parsley, salt, and pepper to taste and serve immediately.

MY NOTE:  (1) I have used thick bacon on occasions and it is good.  (2) I like a thick soup so I only put in 2 cups of chicken broth and 2 cups of milk.  (3) Heavy cream makes the chowder richer and tastier but it can be omitted. 

From Soups & Stews by The Editors of Cook’s Illustrated Magazine.