Recipe Sharing: Corn Chowder

Fall is an excellent time for hearty soups, chowders and stews. I made this recipe a few weeks ago and we really enjoyed it. Warning: it makes a TON, and the cookbook recommends against freezing it. Despite our best efforts to enjoy it for a couple of dinners and lunches, I still finally pitched out a ton. Next time, I'll probably half the recipe.

The recipe calls for 10 ears of fresh corn, but since that isn't available now (and shucking it even when it is would be a pain), I used the option to use frozen corn. I'll note the substitution in the recipe below.

I guess you could add chicken to this dish, but it isn't called for in the recipe. If you want a chicken corn chowder, I recommend this recipe.

Enjoy!

Corn Chowder
Yield: Six servings (sayeth the cookbook - I'd say eight or more is more accurate)

Ingredients

• 10 ears fresh corn, husks and silk removed*
• 4 slices bacon, chopped
• 1 onion, minced
• 2 garlic cloves
• 3 tbsp. flour
• 3 c. chicken broth
• 2 c. milk
• 2 medium red potatoes, washed and cubed small
• 2 bay leaves
• 1/4 tsp. dried thyme
• 1 c. heavy cream

* Two pounds of frozen corn can be substituted for the fresh corn ears. Puree one pound of the frozen corn (I used the blender) with all of the broth until smooth. Omit the flour from the recipe and use the pureed corn in place of the grated corn.

Directions

1. If using fresh corn, cut corn off of four ears; set aside. Grate the remaining six ears (using a box grater) in a separate bowl. (If using frozen corn -- waaaay easier! -- skip this and see note above).
2. Cook the bacon in a large Dutch oven over medium heat, until crisp. Stir in the onion and cook until softened, about five minutes. Stire in teh garlie and cook until fragrant, about 30 seconds.
   
3. Stir in the flour (omitted if using frozen corn) and cook for one minute. Slowly stir in the broth and milk, scraping up any browned bits.
4. Stir in the potatoes, bay leaves, thyme and grated corn.
5. Bring to a simmer and cook until the potatoes are soft, about 20 minutes.
6. Stir in the remaining corn kernels and cream. Continue to simmer until the corn kernels are tender, yet still slightly crunchy, about five minutes.
7. Discard the bay leaves. Add salt and pepper to taste.