Summer Corn Chowder

  • 1/2 Pound-Smoked Bacon-sliced into thin strips
  • 1 Cup-Carrots-peeled and small diced
  • ½ Cup-Celery Heart-fine diced, reserved leaves (1/4 C)
  • ½ Cup-Poblano Pepper-small dice
  • ½ Cup-Red Onions-small diced
  • 2 Cloves-Garlic-chopped fine
  • 6-8 Ears-Sweet Corn Cob-parboiled 10 minutes, remove kernels from cob
  • To Taste-Kosher Salt/Black Pepper
  • 8 Cups-Chicken Stock-or corn stock {see below}
  • ½ Cup-Heavy Cream-or half and half
  • To Drizzle-Extra Virgin Olive Oil

Directions

  1. In a stock pot add bacon and begin to cook over low heat.
  2. Cook for one minute and add carrot/poblano/onion.
  3. Cook until bacon begins to crisp, about 5 minutes.
  4. Add garlic, corn and season with salt/pepper.
  5. Stir to combine, add stock and bring to a boil.
  6. Lower heat and simmer for about 30 minutes.
  7. Add cream to chowder and use a hand blender to incorporate.
  8. This will break down some of the corn to help thicken chowder.
  9. Or place about a third of the chowder in a blender/food process, add cream and pulse to combine.
  10. To serve, ladle into bowls and top with fresh herbs for Goat Cheese Gnocchi

Corn stock

  1. Bring 3 quarts of water to a boil.
  2. Cut corn off cobs and set aside.
  3. Add corn cobs and simmer for 30 minutes.
  4. Remove cobs and use immediately or freeze.