Corn Chowder

Recipe Ingredients

3		Fresh yellow or bicolor corn ears (medium)
4 oz	113g	Bacon slab (unsliced) - rind removed,
		And cut 1/3" dice
2 tablespoons	30ml	Unsalted butter
1 tablespoon	15ml	Onion - cut 1/2" dice (medium)
1/2 tablespoon	7.5ml	Red bell pepper - cut 1/2" dice (large)
1/2 teaspoon	2.5ml	Chopped fresh thyme
1/2 teaspoon	2.5ml	Ground cumin
1/8 teaspoon	0.6ml	Turmeric
1 lb	454g / 16oz	Potatoes - peeled, and
		Cut 1/2" dice
3 cups	711ml	Chicken stock
		Kosher or sea salt - to taste
		Freshly-ground black pepper - to taste
2 teaspoons	10ml	Cornstarch - dissolved in
2 tablespoons	30ml	Water
1 cup	237ml	Heavy cream
2 tablespoons	30ml	Minced fresh chives
		= (or thinly sliced green onions)

Recipe Instructions

Husk the corn. Carefully remove most of the silk by hand and then rub the ears with a towel to finish the job. Cut the kernels from the cobs and place in a bowl. You should have about 2 cups. Using the back of your knife, scrape down the cobs and add the milky substance that oozes out of the corn kernels.

Heat a 3- to 4-quart heavy pot over low heat and add the diced bacon. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the bacon is crisp and golden brown. Pour off all but 1 tablespoon of the bacon fat, leaving the bacon in the pot.

Add the butter, onion, bell pepper, thyme, cumin and turmeric. Saute, stirring occasionally with a wooden spoon, for about 8 minutes, until the onion and pepper are tender but not browned.

Add the corn kernels, potatoes and stock. Turn up the heat to medium-high, cover, and boil vigorously for about 10 minutes. Some of the potatoes will have broken up, but most should retain their shape. Use the back of your spoon to smash some of the corn and potatoes against the side of the pot. Reduce the heat to medium and season the chowder with salt and pepper.

Stir the cornstarch mixture and slowly pour it into the pot, stirring constantly. As soon as the chowder has come back to a boil and thickened slightly, remove from the heat and stir in the cream. Adjust the seasoning if necessary. If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has chilled completely. Otherwise, let it sit at room temperature for up to an hour, allowing the flavors to meld.

When ready to serve, reheat the chowder over low heat; don't let it boil. Ladle into cups or bowls and sprinkle with the chopped chives.

This recipe yields 6 servings.

Each serving: 342 calories; 6 grams protein; 27 grams carbohydrates; 3 grams fiber; 25 grams fat; 14 grams saturated fat; 72 mg. cholesterol; 469 mg. sodium.

Source:
The Los Angeles Times, 07-09-2003

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