Summer Corn Chowder
Small new potatoes can be substituted for fingering potatoes in this recipe.
4 ounces bacon, cut into ¼- dices
1 small onion
2 ribs celery, strings removed, cut into ½-inch dices (approx. ¾ cup)
8 sprigs of thyme
Salt & freshly ground pepper
3 cups homemade or low-sodium canned chicken stock, skimmed of fat
3 ears of corn, kernels removed (approx. 2-1/2 cups)
5 ounces small fingering potatoes, cut into ½-inch thick slices
1 poblano chili, seeded and cut into ½-inch dices
1-1/2 cups half & half
1. Place bacon in small stockpot over medium-high heat. Cook, stirring occasionally, until bacon is deep golden brown and all the fat has been rendered (approx. 4 minutes). Remove bacon with slotted spoon, transfer to paper towel to drain, set aside. Discard all but 2 tablespoons of bacon fat.
2. Add onions, celery, thyme, and salt and pepper to taste stockpot, cook over medium-low heat until translucent, about 8 minutes. Add stock; bring to boil. Reduce heat to medium; simmer 15 minutes.
3. Add corn, potatoes, and chili; coo****il potatoes are tender 8-10 minutes. Remove and discard thyme. Add seasoning with
salt and pepper, and garnish with the reserved crisp bacon pieces.
