SERVES 6
When removing the kernels from the cob make sure to remove only the part of the kernel sticking out of the cob. Cutting deeper will result in too much fibrous material coming off the corn. Yukon Gold potatoes can be substituted for the red potatoes. Minced chives can be used in place of the basil.
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8 |
ears corn, husks and silk removed |
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3 |
tablespoons unsalted butter |
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1 |
medium onion, chopped fine |
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4 |
ounces (about 4 slices) bacon, halved lengthwise, then cut crosswise into ¼-inch pieces |
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2 |
teaspoons minced fresh thyme leaves |
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Table salt and ground black pepper |
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¼ |
cup unbleached all-purpose flour |
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5 |
cups water |
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12 |
ounces red potatoes, cut into ½-inch cubes |
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1 |
cup half-and-half |
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Sugar |
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3 |
tablespoons chopped fresh basil leaves |
1. Using a chef’s knife, cut the kernels from the ears of corn; transfer to a bowl and set aside (you should have 5 to 6 cups). Holding the cobs over a second bowl, use the back of a butter knife to firmly scrape any pulp remaining on the cobs into the bowl (you should have 2 to 2½ cups of pulp). Transfer the pulp to the center of a clean kitchen towel set in a medium bowl. Wrap the towel tightly around the pulp and squeeze until dry. Discard the pulp in the towel and set the corn juice aside (you should have about ⅔ cup of juice).
2. Melt the butter in a Dutch oven over medium heat. Add the onion, bacon, thyme, 2 teaspoons salt, and 1 teaspoon pepper and cook, stirring frequently, until the onion is softened and beginning to brown, 8 to 10 minutes. Stir in the flour and cook, stirring constantly, for 2 minutes. Whisking constantly, gradually add the water and then bring to a boil. Add the corn kernels and the potatoes. Return to a simmer, reduce the heat to medium-low, and cook until the potatoes have softened, 15 to 18 minutes.
3. Transfer 2 cups of the chowder to a blender and process until smooth, 1 to 2 minutes. Return the puree to the pot, stir in the half-and-half, and return to a simmer. Remove the pot from the heat and stir in the reserved corn juice. Season with salt, pepper, and up to 1 tablespoon sugar to taste. Sprinkle with the basil and serve.