Great Lakes Corn Chowder
|Ears of corn||6 Medium|
|Onion||1 Small, finely chopped|
|Green bell pepper||1 Small, finely chopped|
|Pepper||To Taste, deveined|
|Celery||1 Small, finely chopped|
|Tomatoes||3 Medium, peeled, finely chopped|
|Ground allspice||1⁄8 Teaspoon|
|Bay leaf||1 Small|
|Half-and-half/Light cream||2 Cup (32 tbs) (At Room Temperature)|
|Milk||1 Cup (16 tbs)|
|Ground black pepper||To Taste|
|Chopped parsley||1 Tablespoon (For Garnish)|
1. Working over a bowl, cut the corn kernels from the cobs at about half their depth. Then, using the back of the knife, scrape the cobs over the bowl to release all the "milk"; set aside.
2. In a large nonreactive saucepan, fry the bacon over moderately high heat, stirring occasionally, until crisp, about 10 minutes. Transfer the bacon to paper towels to drain. Crumble and set aside.
3. Discard all but 3 tablespoons of the bacon drippings from the pan. Add the onion and cook over moderate heat until golden, 4 to 5 minutes. Add the green bell pepper, jalapeno and celery and cook until slightly softened, about 2 minutes. Add the tomatoes, potatoes, salt, allspice, sugar, bay leaf and the reserved corn kernels with their "milk" and stir well. Cook over moderate heat until the mixture begins to sizzle.
4. Reduce the heat to low. Cover and cook, stirring occasionally, until the potatoes are tender, 35 to 45 minutes. Stir in the cream and milk and bring just to a boil. Remove from the heat and season with black pepper to taste. Ladle the chowder into bowls and garnish with the reserved bacon and the parsley.