Fresh Corn Chowder-updated 2013

This is a wonderful recipe.  I can’t emphasize this enough though.  The corn MUST be FRESH (which is the point of this blog)! I personally love the bi-colored corn, which goes by many names–sugar and butter, honey and pearl, sun and stars–whatever you call it, it is delicious. I’ve modified a few different recipes and tweaked the concept, so this is all mine at this point.  It’s very easy to make, and so satisfying.

3 thick slices bacon                                          1 Vidalia onion

1 large celery stalk                                          3  cups fresh corn (save cobs)

2 small bell pepper, or one large one           1 bay leaf

white pepper                                                     salt

4 cups milk                                                         ½ cup cream

1 tsp fresh thyme

4 Large Yukon gold potatoes

Fry up three thick slices of bacon until it would be able to crumble. Put bacon aside and save. Use the fat to fry up a chopped Vidalia onion. Add a teaspoon of salt and one of white pepper.   Cut three Yukon gold potatoes into 1 inch cubes. Add to pot.  Add one large stalk of chopped celery. Cut corn off cobs–3 cups of corn, and save the cobs.  Add cobs to the pot to make a richer stock. Add 4 cups of milk and 1/2 cup cream.  Add cobs and potatoes, and one bay leaf.  Simmer for 1/2 hour until potatoes are close to being done.  Add either two chopped small peppers or 1 large one.  If you can find a red one, it makes it just a wee bit sweeter, and adds color, but that is not essential.

Remove corn cobs and bay leaf. Add fresh thyme–this is the essential taste of the recipe .  Add corn. Crumble the bacon and add.  Stir and marry flavors for about 15 minutes on simmer. Adjust salt and pepper to taste.  Enjoy.


3 thoughts on “Fresh Corn Chowder-updated 2013

  1. Pingback: Fresh Corn Chowder-updated 2013 | Trisha's Flying Meatballs

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