Corn Chowder

This is a wonderful chowder to make when corn is in season.

A few tips: since corn is the heart and soul of this dish, the success of your chowder will rely a great deal on the quality of the corn you use. A tip for extra corn flavor: if you're making chicken stock or broth especially for this recipe, add the corncobs (don't scrape them in this case) to the stock for more corn flavor. Although potatoes help to thicken this chowder, you can use a little bit of flour to give it an extra smooth and creamy consistency. Mix the cornstarch and water to create a smooth paste called a slurry, before you add it to the chowder.

Note: Brian and I made this using corn we had roasted on the grill the night before. We also made our own chicken broth adding the corn cobs which had the kernals removed. It was delicious. Serve with some hot crusty bread or crackers.

4 medium ears fresh yellow or bicolor corn (about 2 cups)
4 ounces slab (unsliced) bacon, rind removed and cut into 1/3-inch dice
1 medium onion (7 to 8 ounces), cut into 1/2-inch dice
1/2 large red bell pepper (6 to 8 ounces) cut into 1/2-inch dice
1 to 2 sprigs fresh thyme, leaves removed and chopped (1/2 teaspoon)
1/2 teaspoon ground cumin
1/8 teaspoon turmeric
1 pound boiling or waxy potatoes (red potatoes would be good), cut into 1/2-inch dice (no need to peel unless you want to)
3 cups chicken stock or broth
Kosher or sea salt and freshly ground black pepper
1 tablespoon cornstarch, dissolved in 2 tablespoons water (optional)
1 cup heavy cream
2 tablespoons unsalted butter
2 tablespoons minced fresh chives or thinly sliced scallions, for garnish

1. Husk the corn. Carefully remove most of the silk by hand and then rub the ears with a towel to finish the job. Cut the kernels from the cobs and place in a bowl. You should have about 2 cups. Using the back of your knife, scrape down the cobs and add the milky substance that oozes out the corn kernels. Save the corn cobs to add to your chicken stock pot if making your own stock - you could even simmer them in store-bought stock if you want to add corn flavor to it.

2. Heat a 3- to 4-quart heavy pot over low heat and add the diced bacon. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the bacon is crisp and golden brown. Pour off all but 1 tablespoon of the bacon fat, leaving the bacon in the pot.

3. Add the onion, bell pepper, thyme, cumin, and turmeric and sauté, stirring occasionally with a wooden spoon, for about 8 minutes, until the onion and pepper are tender but not browned.

4. Add the corn kernels, potatoes, and stock, turn up the heat and bring to a boil. Cover and cook at a low boil for 15 - 20 minutes until the potatoes are done. Some of the potatoes will have broken up, but most should retain their shape. Use the back of your spoon to smash a bit of the corn and potatoes against the side of the pot to thicken the broth if you like. Reduce the heat to medium and season the chowder with salt and pepper.

5. For a thicker chowder broth, stir the cornstarch mixture and slowly pour it into the pot, stirring constantly. As soon as the chowder has come back to boil and thickened slightly, remove from the heat. Stir in the cream and adjust the seasoning if necessary. If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has chilled completely. Otherwise, let it sit at room temperature for up to an hour, allowing the flavors to meld. When ready to serve, reheat the chowder over low heat; don't let it boil or you will curdle the cream. Add the butter.

Ladle into cups or bowls and garnish with the chopped chives and sliced scallions.

Makes 7 cups; serves 6