Ingredients
3 ears corn, husks and silks removed
1 tbspn butter
1 onion, finely chopped
3-4 slices bacon, halved lengthwise, then cut into 1/4 inch pieces
2 tsp minced fresh thyme (or 1 tsp dried thyme)
salt & pepper
1/4 cup all purpose flour
5 cups water (I added an extra cup of chicken broth)
3/4 lb red potatoes cut into 1/3 inch pieces
1/4 cup non fat half & half (CI says 1 cup full fat)
sugar if needed
3 tbsp fresh basil
Preparation
- using chef’s knife or corn stripper, cut kernels from corn; transfer to bowl and set aside (5-6 cups kernels). Hold cobs over second bowl and using a peeler firmly scrape the remaining pulp on cobs into bowl (should have about 2 cups pulp). Transfer pulp to center of a clean kitchen towel and set in a bowl. wrap towel tightly and squeeze tightly until dry. Discard pulp and set corn juice aside (about 2/3 cup).
- Melt butter in dutch oven over med heat; add onion, bacon, thyme, 2 tsp salt; 1 tsp pepper; cook, stirring frequently until onion is softened and edges are beginning to brown. 8-10 min. stir in flour and cook, stirring constantly for 2 min. Whisking constantly, gradually add water and bring to a boil. Add corn kernels and potatoes. Return to simmer; reduce heat to med-low and cook until potatoes are softened 15-20 min.
- Process 2 cups chowder in blender until smooth 1-2 min. return puree to chowder; add half and half and return to simmer. remove pot from heat and stir in reserved corn juice. Season with salt, pepper and up to 1 tbsp sugar (if corn isn’t sufficiently sweet). Serve, sprinkling w basil
