- 3 ears fresh corn or 3 ears bicolor corn
- 4 ounces bacon, cut into 1/3 inch dice
- 2 tablespoons unsalted butter
- 1 medium onion, cut into 1/2 inch dice
- 1⁄2 large red bell pepper, cut into 1/2 inch dice
- 1 sprig fresh thyme, leaves removed and chopped
- 1⁄2 teaspoon ground cumin
- 1⁄8 teaspoon turmeric
- 1 lb yukon gold potato, peeled and cut into 1/2 inch dice
- 3 cups chicken stock
- kosher salt
- fresh ground black pepper
- 2 teaspoons cornstarch, dissolved in
- 2 tablespoons water
- 1 cup heavy cream
- 2 tablespoons minced fresh chives or 2 tablespoons thinly sliced scallions
- 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 to the corn kernels.
- 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 one tablespoon of the bacon fat, leaving the bacon in the pot.
- Add the butter, 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.
- Add the corn kernels, potatoes and stock, turn up the heat, cover, and boil vigorously for about 10 minutes.
- 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.
- Reduce the heat to medium and season the chowder with salt and pepper.
- Stir the cornstarch mixture and slowly pour it into the pot, stirring constantly.
- As soon as the chowder has come back to a boil and thickened slightly, remove from the heat and stir in the cream.
- 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.
- Ladle into cups or bowls and sprinkle with the chopped chives.
Very nice with the spices. I used plain yogurt since I didn't have cream around.
Noticed a trick in Bitman as I was researching these corn chowder recipes which is to boil the cobs in water to create the stock.
Very flavorful! The cheese on top is a nice touch. I added an eensy bit of cayenne pepper for a little extra zing.
This is sooooooo amazingly delicious!!!!! I even wanted it for breakfast! :o To cut down on the fat, we used 1% milk instead of the cream. Though the chowder obviously wasn't as thick as it should be, the taste was still fantastic! The only other change we made was that instead of fresh corn, we used about 3 cups of canned whole kernel and creamed corn combination. We hardly needed to adjust the seasoning--it was perfect for us! We will definitely make again. :)