Corn and Potato Chowder with Bacon
Serving Size: 6
- 4 slices bacon, coarsely chopped
- Kosher salt and freshly ground black pepper
- 7 ears corn, husked, kernels cut off
- 2 cup whole milk
- 2 cup heavy whipping cream
- 2 cup reduced-sodium chicken broth
- 2 Tbsp all-purpose flour
- 1.5 Pound Yukon Gold potatoes, scrubbed and cut into 1/2-inch pieces
- 4 celery ribs, cut into 1/2-inch pieces
- 0.25 tsp cayenne pepper
- 4 large sprigs of fresh thyme
- 4 garlic cloves, finely chopped?
- 2 yellow onions, finely chopped
- 0.25 cup coarsely chopped fresh flat-leaf parsley
- Heat the Curtis Stone 8-quart stock pot over medium-high heat. Add the bacon and cook, stir- ring occasionally, for about 5 minutes, or until crisp and golden. Add the onions, garlic, thyme, and cayenne and cook, stirring often, for about 4 minutes, or until the onions are tender but not browned.
- Add the celery and cook, stirring often and being careful not to brown the vegetables, for about 4 minutes. Reduce the heat if the vegetables begin to brown. Add the potatoes, sprinkle in the flour, and stir for about 2 minutes to cook the flour; do not allow to brown. Stir in the broth, cover, and bring to a simmer, stirring occasionally. Stir in the cream and milk and bring just to a simmer, stirring constantly. Reduce the heat to medium-low and simmer gently for about 3 minutes, or until the potatoes are tender but not falling apart.
- Stir in the corn kernels and simmer for 4 minutes, or just until the corn is heated through and the chowder thickens slightly. Discard the thyme stems. Season with salt and pepper. Stir in half of the parsley. Ladle the chowder into bowls, sprinkle with the remaining parsley, and serve.
Make-Ahead: This chowder can be made up to 1 day ahead, cooled, covered, and refrigerated. Cover and rewarm over medium heat before serving.