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Summer Corn Chowder
Ingredients
- 6 medium ears of corn
- 6 strips of bacon, cut into 1/2-inch pieces
- 1 small onion
- 1 medium poblano, finely chopped
- 1 jalapeño pepper, seeded and finely chopped
- 1 small celery rib, finely chopped
- 3 medium tomatoes, peeled, seeded and finely chopped
- 2 medium boiling potatoes (about 1 pound), peeled and cubed
- 1 teaspoon salt
- 1/8 teaspoon ground allspice
- Pinch of sugar
- 1 small bay leaf
- 2 cups light cream, at room temperature
- 1 cup milk
- Freshly ground black pepper
- Chopped parsley, for garnish
Instructions
- Working over a bowl, cut the corn kernels from the cobs at about half their depth. Then, using the back of the knife, scrape the cobs over the bowl to release all the "milk"; set aside.
- In a large saucepan, fry the bacon over moderately high heat, stirring occasionally, until crisp, about 10 minutes. Transfer the bacon to paper towels to drain. Crumble and reserve.
- Discard all but 3 tablespoons of the bacon drippings from the pan. Add the onion and cook over moderate heat until golden, 4 to 5 minutes. Add the poblano pepper, jalapeño and celery and cook until slightly softened, about 2 minutes. Add the tomatoes, potatoes, salt, allspice, sugar, bay leaf and the reserved corn kernels and their "milk" and stir well. Cook over moderate heat until mixture begins to sizzle.
- Reduce the heat to low. Cover and cook, stirring occasionally, until the potatoes are tender, 35 to 45 minutes. Stir in the cream and milk and bring just to a boil. Remove from heat and season with black pepper to taste.
- Ladle the chowder into bowls and garnish with the crumbled bacon and parsley.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/