---

---

---

Fresh Corn Chowder
 

10 medium ears fresh yellow corn 3 oz. salt pork, cut into two 1 inch cubes 1 T unsalted butter 1 large sweet onion, finely chopped  2 medium garlic cloves, minced (about 2 t) 3 T all purpose flour 3 c chicken stock  2 medium red-skinned potatoes, scrubbed, ¼ inch cubes (about 2 cups) 1 medium bay leaf 1 t minced fresh thyme leaves (or ¼ t dried) 2 c whole milk 1 c heavy cream 1 T minced fresh flat leaf parsley 1½ t salt ground black pepper to taste Cut kernels from 4 ears corn (about 3 cups); transfer to medium bowl and set aside. Grate kernels from remaining 6 ears on large holes of box grater, then firmly scrape any pulp remaining on cobs with back of knife (you should have 2 generous c kernels and pulp). Transfer to separate bowl and set aside. Sauté salt pork in Dutch oven or large heavy-bottomed saucepan over medium-high heat, turning with tongs and pressing down on pieces to render fat, until cubes are crisp and golden brown, about 10 minutes. Reduce heat to low, stir in butter and onions, cover pot, and cook until softened, about 12 minutes. Remove salt pork and reserve. Add garlic and sauté until fragrant, about 1 minute. Stir in flour and cook, stirring constantly, about 2 minutes. Whisk in stock gradually. Add potatoes, bay leaf, thyme, milk, grated corn and pulp, and reserved salt pork; bring to boil. Reduce heat to medium-low and simmer until potatoes are almost tender, 8 to 10 minutes. Add reserved corn kernels and heavy cream and return to simmer; simmer until corn kernels are tender yet still slightly crunchy, about 5 minutes longer. Remove and discard bay leaf and salt pork. Stir in parsley, salt, and pepper to taste. Serve immediately. 6 servings.

 
 
 

©2001 Leigh Ann Smyth. Duplication is prohibited.