Corn Chowder with Bacon
I love finding ways to utilize every aspect of an ingredient to minimize waste and maximize flavor. Here, we will make a corn stock by steeping the corn cobs in stock. This quick and simple technique infuses the chowder with a deliciously sweet corn flavor that makes this soup a staple during late summer.
Yield: All recipes serve 2 people
Chef Notes: Before adding the corn cobs to the stock, run the back of a knife across the cob to express corn essence. This will help transfer all the corn flavor to the stock.
Components
Corn stock
Corn & Allium Base
Bacon Lardon
Sliced Scallions
Mise
Make the Corn Stock: Slice the kernels off corn cobs into a bowl. Set the kernels aside. In a saucepan combine:
4 Corn Cobs
1 Qt Chicken/Vegetable Stock
1 Bay Leaf
1 t Fennel Seed
1 t Peppercorns
Bring to boil then cut the heat. Allow to steep for 10 minutes.
Make the Corn & Allium Base: Begin with knife work:
Dice 1 Red Onion
Slice 1 Shallot
Mince 4 Garlic Cloves.
Dice the potatoes into ½" cubes. Keep separate
Slice the scallions thin. Reserve for garnish.
In a separate saucepan, melt ¼ C butter over medium-high heat. Sauté the red onion▸ , shallot, garlic, and corn kernels until the alliums are soft and the corn is tender.
Add 2 ½ T flour and stir continuously to activate the starches in the flour.
Make the Corn Chowder: Strain out the solids from the corn stock and add to the corn and allium base. Bring to a simmer and add the diced potatoes and 1 t salt. Simmer until potatoes are tender. Stir in the cream and milk and season with salt, pepper to taste.
Render the Bacon: Slice the bacon into thin strips. In a sauté pan, slowly cook the bacon until golden brown and crispy.
Finish
Ladle the corn chowder into 2 large bowls.
Top each bowl with crispy bacon lardons and sliced scallions.
Serve with a side salad, saltine crackers or tortilla chips on the side!