Corn Chowder

8 ears

3 T
1 medium
4 slices
2 t
2 t
1 t

¼ cup
5 cups
3/4 lbs
1 cup
sugar
3 T

corn - uncooked

butter
onion, chopped fine
bacon, halved lenghwise then cut into ¼ inch pieces
fresh thyme
salt
pepper

flour
water
red or gold potatoes, cut into ½ inch pieces
half-and-half
to taste (see notes)
fresh basil

• Cut kernels from the corn and set aside.  You should have 5 to 6 cups kernels
• Milk the cobs by scraping them with the back of a butter knife into a bowl.  You should get about 2 to 2.5 cups pulp.  Place pulp in the center of a kitchen towel over another bowl and squeeze out as much liquid as possible.  Discard pulp and set the corn juice aside.  You should have about 2/3 cup juice.
• Saute 2nd set until onion is softened and slightly brown (10 minutes).
• Stir in flower and cook for 2 minutes stirring constantly.
• Whisk in water and bring to a boil.
• Add corn kernels and potatoes and simmer until potatoes are done (15 to 20 minutes).
• Blend 2 cups of the chowder until smooth and return to chowder pot.
• Add half-and-half, return to a simmer, remove from heat.
• Add corn juice, season to taste with salt, pepper, and up to 1 T sugar if needed.  If it's good corn, you shouldn't need any sugar.
  
• Serve with chopped basil as a garnish.
• Note:  A double batch will fill my 10 quart pot.
• Yield: 6 as a main dish or 10 to 12 as a small side.
  
• Source: Cook’s Illustrated

Category:  American                                                                                                                                                Modified 8/24/14