Summer Corn Chowder
Adapted from Food 52, this delicious chowder is summer in a bowl. The poblano and jalapeno peppers give it a wonderful kick which is tamed by the addition of the cream. Use a good-quality heavy-bottomed pot so that the veggies donโt stick as theyโre cooking in their own juices. If you have a Le Creuset, nowโs the time to use it!
Summer Corn Chowder
Ingredients
6ย ears Leppโs corn
6ย strips of Leppโs Double Smoked Bacon, cut intoย 1/2-inch pieces
1ย onion, diced
1ย medium poblano pepper, finely chopped. ย I roasted my poblano on the grill ahead of time, and it gave the chowder a wonderful smoky kick.
1ย jalapeรฑo pepper, seeded and finely chopped
2ย celery ribs, finely chopped
3ย medium tomatoes, peeled, seeded and finely chopped
1ย pound new potatoes, or 2 medium Yukon Gold potatoes, washed and cubed into a fairly small dice (peel the large potatoes if you wish)
1 tsp. Salt
1ย bay leaf
Freshly ground black pepper
Chopped parsley, for garnish
3 cupsย whole milk or any combination of whole milk, whipping cream and cream youโve got in your fridge to make 3 cups. I love using all Farm House whole milk for this chowder as itโs creamy enough to taste wonderfully rich. If not using a whole-fat milk, try not to bring the soup to a boil as the milk will separate, giving it a curdled appearance. Itโs still fine to eat, it just doesnโt look as appetizing!
Instructions
Working over a bowl, cut the corn kernels from the cobs. Then, using the back of the knife, scrape the cobs over the bowl to release all the โmilkโ; set aside.
In a large saucepan, fry the bacon over moderately high heat, stirring occasionally, until crisp, about 10 minutes. Transfer the bacon to paper towels to drain. Crumble and reserve.
Add enough olive oil to the bacon fat, if necessary, to make about 3 tablespoons. ย Add the onion and cook over moderate heat until golden, 4 to 5 minutes. Add the poblano pepper, jalapeรฑo and celery and cook until slightly softened, about 2 minutes. Add the tomatoes, potatoes, salt, bay leaf and the reserved corn kernels and their โmilkโ and stir well. Cook over moderate heat until mixture begins to sizzle.
Reduce the heat to low. Cover and cook, stirring occasionally, until the potatoes are tender, 35 to 45 minutes. Stir in the cream and milk and bring just to a boil. Remove from heat and season with black pepper to taste. Ladle the chowder into bowls and garnish with the crumbled bacon and parsley.
