Corn Chowder

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Last night I made Andra’s Corn Chowder for the first time this year.  Now that corn season has officially started and we can buy it from farmstands by the side of the road, this will replace roast chicken as our new weekly staple.  It is so easy and so good.  Steeping the rosemary is key.  Last night I didn’t use any chicken stock (because the movers come in 18 days and buying any pantry staple items at this point would be crazy) and it was just as good.  I used four ears of fresh white corn.

– Catherine

My Version of Andra’s Corn Chowder

1/2 cup of chopped peppered bacon

1 red bell pepper, diced

1 large onion, diced

2 stalks of celery, diced

1 clove of garlic, minced

3 Yukon Gold potatoes, diced

2 cups of water

2 cups of milk

1 cup of cream

4-6 ears of fresh corn, cut from the cob

Sprig of fresh rosemary

Salt and pepper to taste

Render the bacon in the bottom of a large dutch oven over medium-high heat.  Sauté the pepper, onion, celery and garlic until softened, about 5 – 7 minutes.  Add salt and pepper to taste.

Add the water and bring to a boil.  Once boiling, add the potatoes, milk and cream and boil until the potatoes have softened about 8 – 10 minutes.  Add the corn and simmer for 10 minutes.  Blend the soup with an immersion blender to help thicken the soup but not completely puree the soup.  You should still see lots of red pepper and corn.  Turn the soup down to a simmer, drop in the rosemary and let the soup simmer and thicken, about 20 minutes.  Remove the rosemary and add salt and pepper to taste.

Serve with extra crisped bacon and shredded cheese.  Pass cayenne pepper or hot smoked paprika at the table.

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