Summer Corn Chowder with Scallions, Bacon & Potatoes
From the market:
In your pantry:
Yukon Gold Potato
5 ears fresh sweet corn
About 20 medium scallions
3 slices bacon, cut into 1/2 inch pieces
1 tbsp unsalted butter
1 jalapeno, cored, seeded and finely diced
kosher salt and black pepper to taste
3 1/2 cups chicken stock
1 large Yukon Gold potato, peeled and cut into 1/2 inch dice
2 tsp chopped, fresh thyme
2 tbsp heavy cream
Husk corn, and cut of kernels. Reserve to of the corn cobs, and discard the others. Trim and thinly slice the scallions, keeping the dark green parts separate from the white and light green parts.
Cook bacon over medium heat in a sauce pan until brown and crisp, about 5 minutes. With a slotted spoon, transfer bacon to a paper-towel lined plate. Pour off bacon fat but one tsp, and return the pan to medium heat and add the butter. Add the white ad light green scallions and the jalapeno, season with salt and pepper. Cook, stirring until scallions are very soft, about 3 minutes.
Add broth, corn, corn cobs, potato, and thyme. Bring to a boil over medium-high heat. Reduce heat to medium low and simmer until the potato is completely tender, about 15 minutes. Discard the corn cobs.
Transfer 1 cup of the broth and vegetables to a blender and puree. Return puree to the pot and stir in the cream and all but 1/3 cup of the scallion greens. Simmer, stirring occasionally, for a couple of minutes to wilt the scallions and blend the flavors. Season with salt and pepper and serve sprinkled with the bacon and reserved scallions.
Recipe courtesy of Fork and Glass