Summer Corn Chowder
Author Notes: I started making this chowder in 1990 from a recipe I found in Food & Wine. Not being a fan of bell peppers Muay thai, I modified it by adding poblano peppers instead and I think it tastes much better. I have also roasted the poblanos on occasion for a richer flavor It's a huge crowd pleaser!
This is an earthy, moody corn chowder that alternates between sweet and hot. We were intrigued by the technique of cooking the vegetables in their own juices before adding milk and cream, which seems to intensify all the flavors.
6 medium ears of corn
6 strips of bacon, cut into 1/2-inch pieces
1 small onion
1 medium poblano, finely chopped
1 jalape?o pepper, seeded and finely chopped
1 small celery rib, finely chopped
3 medium tomatoes, peeled, seeded and finely chopped
2 medium boiling potatoes (about 1 pound), peeled and cubed
1 teaspoon salt
1/8 teaspoon ground allspice
Pinch of sugar
1 small bay leaf
2 cups light cream, at room temperature
1 cup milk
Freshly ground black pepper
Chopped parsley, for garnish
Working over a bowl business centre, cut the corn kernels from the cobs at about half their depth. Then, using the back of the knife, scrape the cobs over the bowl to release all the "milk"; set aside.
In a large saucepan, fry the bacon over moderately high heat, stirring occasionally, until crisp, about 10 minutes. Transfer the bacon to paper towels to drain. Crumble and reserve.
Discard all but 3 tablespoons of the bacon drippings from the pan. Add the onion and cook over moderate heat until golden, 4 to 5 minutes. Add the poblano pepper, jalape?o and celery and cook until slightly softened, about 2 minutes. Add the tomatoes, potatoes, salt, allspice, sugar Aluminum Windows, bay leaf and the reserved corn kernels and their "milk" and stir well. Cook over moderate heat until mixture begins to sizzle.
Reduce the heat to low. Cover and cook, stirring occasionally, until the potatoes are tender, 35 to 45 minutes. Stir in the cream and milk and bring just to a boil. Remove from heat and season with black pepper to taste. Ladle the chowder into bowls and garnish with the crumbled bacon and parsley.