It occurred to me that, rather than ignoring the three leftover ears of corn that I had consigned to the fridge—from whence they would be ignored for a week, grow fine beards of penicillin and thence be re-consigned to the compost heap—I could use them to make a chowder.
This I did. Here’s how you might do the same. Es muy deliciouso, and it’s a fine way to use the extra corn that will almost certainly crowd your summer larder.
Ingredients
4 strips of bacon.
1 tablespoon butter.
A medium onion—chopped.
½ a jalapeno pepper, seeded and diced.
Kernels from 3 or 4 ears of corn (approximately 2 cups).
The stripped cobs.
2 medium potatoes—peeled and chopped into ¼ slices.
2 cups chicken stock.
2 cups milk.
1 bay leaf.
Salt and pepper to taste.
½ cup heavy cream or half and half.
To Do
In a large non-stick frying pan or pot—
Fry bacon until crisp. Remove and save.
Retain two tablespoons of bacon fat in the pan and add butter.
On low heat, cook onion and jalapeno until tender.
Add potatoes, corn COBs, bay leaf, salt and pepper, stock and milk—bring to boil.
Lower heat and cover. Simmer until potatoes are tender—10 to 15 minutes.
Remove the cobs.
Add corn kernels and simmer for about 5 minutes.
With a slotted spoon, remove 1 ½ cups of solids and puree. Return to soup.
Add the bacon, which you’ve crushed to smithereens.
Add cream or half and half.
Warm—serve.
4 to 6 servings.
Boreegard
June 15, 2012
