Summer Corn Chowder
From the Jamie Passaro collection
Introduction
This recipe is adapted from Sheila Lukins’ All Around the World Cookbook. When my friend Jess made this for my vegetarian household, she left out the bacon and served the chowder with an avocado salsa.
Ingredients
| 6 | ears fresh sweet corn | |
| 6 | cups chicken or vegetable broth | |
| 2 | cloves of garlic, peeled and bruised | |
| 1 | russet potato, peeled and cut into ½-inch dice | |
| 2 | cups milk | |
| ~ | Salt and pepper, to taste | |
| ¼ | lb. slab bacon (rind removed), cut into ¼-inch dice | |
| 1 | medium onion, cut into ¼-inch dice | |
| 4 | medium ripe tomatoes, seeded and cut into ¼-inch dice | |
| ¼ | cup slivered fresh basil |
Steps
- Strip corn from cobs; set aside.
- Simmer cobs, broth, and garlic in a pot, partially covered, for 10 minutes. Discard cobs and garlic. Stir in the potatoes and half of the reserved corn. Simmer, partially covered, until potatoes are tender, 10 to 12 minutes. Purée; transfer to a bowl. Stir in the milk, salt, and pepper; reserve.
- Cook the bacon in a pot over low heat to render the fat, about 6 minutes. Add the onion; cook for 10 minutes. Add the reserved soup and remaining corn; simmer for 8 minutes. Stir in the tomatoes and basil. Serve immediately.
Notes
When necessary, add 2 tablespoons of olive oil to the pot if your bacon is lean.
Be sure to read Jamie Passaro’s essay on post-partum potluck.
This content is from the Jamie Passaro collection.