Corn And Potato Chowder
|Ears of sweet corn||8 , shucked|
|Bacon slices||2 , chopped|
|Onions||2 Large, chopped|
|Celery stalks||2 , chopped|
|Red potatoes||1 Pound, cut into 1 -inch chunks|
|Fresh thyme sprigs/1 teaspoon dried thyme leaves||3|
|Unsalted butter||4 Ounce (1 Stick)|
|Vegetable stock/Water||3 Quart|
|Cornstarch||4 Teaspoon, dissolved in 1/4 cup water|
|Water||1⁄4 Cup (4 tbs) (For Dissolving Cornstarch)|
|White pepper||To Taste|
|Chopped fresh chives||2 Tablespoon|
1. Cut corn kernels from the cob using a slicing motion with a kitchen knife. Reserve the cobs, and set kernels aside. In a large soup pot over medium-high heat, render the bacon. (The resulting oil will add flavor to the vegetables as they cook.) Add the corncobs, onions, celery, potatoes, thyme, bay leaf, salt, and chili if using. Cook until onions are translucent, about 5 minutes. Add the butter, and cook gently, allowing the vegetables to stew in the butter, for about 5 more minutes.
2. Add the vegetable stock. Raise heat to high and bring to a full boil. Lower to a simmer and cook 10 minutes more. Remove the corncobs. Add cornstarch mixture and simmer 5 minutes more. Stir in the cream, and adjust seasoning with salt and white pepper to taste. Serve sprinkled with chives.