Corn Chowder
Ingredients
- 4 ears of fresh corn
- 1 tablespoon butter
- 32 ounces chicken stock
- 16 ounces water
- 8 ounces heavy cream
- 1 onion diced (1.5 cups)
- 3 stalks celery (1.5 cups)
- 2 garlic cloves diced
- 2 medium Yukon gold potatoes (2 cups) cut into 1 inch cubes
- 6 slices of bacon (4 for chowder, 2 for topping)
- 3 teaspoons kosher salt
- 1 bay leaf1/2 teaspoon black pepper
- 1.5 teaspoons Tabasco hot sauce
- 1 teaspoon fresh thyme leaves
- 1/3 cup red bell pepper diced (for topping)
- 1/3 cup blue cheese crumbles (for topping)
- 2 tablespoons fresh Italian parsley (for topping)
Instructions
- Cut 4 slices of bacon into a one-inch dice and sauté in a larger pot.
- Remove the kernels from the cobs and add to the pot to sauté
- Add the butter, celery, onion, potatoes and garlic sauté for 5 or more minutes to soften.
- When the sautéed vegetables begin to show color add the chicken stock, water, thyme, bay leaf, salt and pepper.
- Bring to a soft boil, reduce heat and simmer for 35 minutes
- Sauté bacon and diced pepper then set aside for topping.
- After the soup is cooked remove from the heat. Using an emersion blender, blend the soup to emulsify (A traditional blender can be used to the same effect).
- Stir in the heavy cream and Tabasco
- Top with bacon, red bell pepper, blue cheese crumble and parsley.
- Serve