Bacon, Corn, and Potato Chowder

Summer food! Yummy!! Granted, I'm making this as winter is (hopefully) ushering itself out, but we needed some summer tastes around here!  Due to not being able to go to our local Strites Orchard and get fresh corn on the cob, I altered the recipe to include frozen corn kernels.  Perhaps not the same, but this particular recipe does not call for milking the cobs, so I think we'll be okay!  The prep and cooking time is also rather short for a chowder, something this busy Mama appreciates!  What else do I appreciate?  Finally opening my What's for Dinner? cookbook by Curtis Stone.  This will be the second recipe we make from this book, and I doubt it will be the last, especially looking at all of my recipe tabs presently adorning the book.

 

Bacon, Corn, and Potato Chowder

adapted from Curtis Stone's What's for Dinner ©2013

4 slices bacon, coarsely chopped
2 yellow onions, finely chopped
4 garlic cloves, finely chopped
4 large sprigs of thyme
1/4 teaspoon cayenne pepper
4 celery ribs, cut into 1/2-inch pieces
11/2 pounds Yukon Gold potatoes, scrubbed and cut into 1/2-inch pieces
2 tablespoons all-purpose flour
2 cups chicken broth
2 cups heavy cream
2 cups whole milk
51/4 cups corn kernels (using the equation: 1 ear of corn = approx 3/4 cups kernels)
Kosher salt and freshly ground black pepper
1/4 cup coarsely chopped fresh flat-leaf parsley



1. Heat a large heavy pot over medium-high heat.  Add the bacon and cook, stirring occassionally, for about 5 minutes, or until crisp and golden.  Add the onions, garlic, thyme, and cayenne and cook, stirring often, for about 4 minutes, or until the onions are tender but not browned.

2. Add the celery and cook, stirring often and being careful not to brown the vegetables, for about 4 minutes.  Reduce the heat if the vegetables begin to brown.  Add the potatoes, sprinkle in the flour, and stir for about 2 minutes to cook the flour; do not allow to brown.  Stir in the broth, cover, and bring to a simmer, stirring constantly.  Reduce the heat to medium-low and simmer gently for about 6-10 minutes, or until the potatoes are tender but not falling apart.

3. Stir the corn kernels into the chowder and simmer for about 4 minutes, or just until the corn is heated through and the chowder thickens slightly.  Remove and discard the thyme stems.  Season to taste with salt and pepper.

4. Stir in half of the parsley.  Ladle the chowder into bowls, sprinkle with the remaining parsley, and serve.



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