Sunday, September 30, 2007

Corn Chowder

Amazingly good! All dices should be 1/4" unless otherwise specified.

1/2 cup diced slab bacon
2 cups diced sweet onion
2 large carrots, diced
1 celery rib, diced
1 red bell pepper, diced
1/2 lb yellow-fleshed potatoes, such as Yukon Gold, diced
1/2 lb sweet potato, diced
5 cups reduced-sodium chicken broth (40 oz)
2 fresh thyme sprigs
3 cups corn, from about 6 ears
1 1/2 cups heavy cream
1 tsp fine sea salt
1 tsp black pepper

Cook bacon in a wide 6-8 quart heavy pot over moderate heat, stirring frequently, until crisp, about 5 minutes. Transfer with a slotted spoon to paper towels to drain, then add onion, carrots, celery and bell pepper to bacon fat and cook, stirring, until onion is softened, 8-10 minutes.

Add all potatoes, broth and thyme and simmer, covered, until potatoes are just tender, about 15 minutes. Add corn and cream and simmer, uncovered, 10 minutes. Add sea salt and pepper, then stir in bacon.

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