Prep 45 mins
Cook 45 mins
In Saveur's 'The New Comfort Food'
- 8 ears fresh corn, shucked
- 8 slices bacon, chopped
- 4 tablespoons unsalted butter
- 1 tablespoon minced fresh thyme
- 4 garlic cloves, minced
- 2 celery ribs, minced
- 1 medium yellow onion, minced
- 1 bay leaf
- 6 cups milk
- 3 medium new potatoes, peeled and cut into 1/2-inch cubes (1 1/2 lb.)
- kosher salt
- fresh ground black pepper
- 1⁄4 cup thinly sliced fresh basil, for garnish
- Working over a large bowl, slice the kernels off the corn cobs, scraping the cobs with the knife to extract the flavorful juices.
- Halve 5 of the bare corn cobs crosswise, discarding the rest.
- Set the corn and cobs aside.
- Heat the bacon in a 6-qt pot over medium heat and cook, stirring occasionally, until crisp, about 12 minutes.
- Reserve 3 tbs bacon for a garnish, leaving the remaining bacon and fat in the pot.
- Add the butter, thyme, garlic, celery, onions, and bay leaf.
- Cover the pot and cook, stirring occasionally, until the onions soften, about 6 minutes.
- Add the reserved corn kernels and cobs, milk, and potatoes.
- Cover, bring the chowder to a boil, decrease heat to low, and simmer, stirring occasionally, until the potatoes are tender, about 25 minutes.
- Skim any foam from the surface of the soup.
- Discard the cobs and bay leaf; transfer 1 1/2 cups of the soup to a blender and puree.
- Stir the puree back into the chowder to thicken it.
- Season with salt and pepper and serve the soup garnished with the reserved bacon and basil.