pat's Recipe

Summer Corn Chowder

Category: Chowders

Ingredients
Serves 4

FOR THE SOUP
1 small onion, peeled and cut into 1/4-inch dice (1 cup)
2 ribs celery, strings removed, cut into 1/2-inch dice (3/4 cup)
8 sprigs thyme
Salt and freshly ground pepper
3 cups homemade or low-sodium canned chicken stock, skimmed of fat
3 ears yellow corn, kernels removed (about 2 1/2 cups)
5 ounces small fingerling potatoes, cut into 1/2-inch-thick slices
1 poblano chile, seeded and cut into 1/2-inch dice
1 1/2 cups half-and-half

FOR THE GARNISH
4 teaspoons bacon, cut into 1/4-inch dice

Directions
Place bacon in small stockpot over medium-high heat. Cook, stirring occasionally, until bacon is deep golden brown and all the fat has been rendered, about 4 minutes. Remove bacon with slotted spoon, transfer to paper towel, and set aside. Discard all but 2 tablespoons of bacon fat.
Add onions, celery, thyme, and salt and pepper to taste to stockpot; cook over medium-low heat until translucent, about 8 minutes. Add stock; bring to a boil. Reduce heat to medium; simmer 15 minutes.
Add corn, potatoes, and chile; cook until potatoes are tender, 8 to 10 minutes. Remove and discard thyme. Add half-and-half, and simmer until soup is hot. Adjust seasoning with salt and pepper, and garnish with the reserved crisp bacon pieces.