Thursday, September 1, 2011

Corn chowdah!

Not chowder, chowdah! Say it, frenchie! *ahem* Sorry, Simpsons moment, there. Just like the recipe, I'm going to keep this entry short and sweet. After our recent seafood adventures and the excellent seafood chowder at Bella's Cafe, I had a craving to make some chowder. And since the market is bursting at the seams with corn right now, why not make it corn chowder! If you like sweet, fresh corn, you really have to try this one. It's simple, easy to make and really lets the flavor of the corn take center stage. I look forward to making this one every summer...

Corn Chowder
4 slices bacon, diced
1 leek*, cleaned and white part sliced thin
2 tsp thyme
4 cups milk (or lactose-free substitute**)
2 potatoes, diced
2 cups corn kernels
salt and pepper to taste

In the bottom of a large pot, fry the bacon until crispy. Remove from the pan and set aside, leaving the drippings in the pan. Saute leeks in the bacon drippings until transparent. Slowly stir in milk and add potatoes. Simmer for 15 minutes, then add corn and cook another 5-10 minutes. Just before serving add bacon bits and season to taste. Be careful with the salt, as the bacon will already add quite a bit to the dish. Serve warm with bread.

*Onion or shallot can be substituted.
** I used half soy milk and half soy cream for a thicker chowder. You can also thicken with a bit of corn starch if you prefer.

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