Summer Corn Chowder
For the Garnish
- 4 teaspoons bacon, cut into 1/4-inch dice
For the Soup
- 1 small onion, peeled and cut into 1/4-inch dice (1 cup)
- 2 ribs celery, strings removed, cut into 1/2-inch dice (3/4 cup)
- 8 sprigs thyme
- Salt and freshly ground pepper
- 3 cups homemade or low-sodium canned chicken stock, skimmed of fat
- 3 ears yellow corn, kernels removed (about 2 1/2 cups)
- 5 ounces small fingerling potatoes, cut into 1/2-inch-thick slices
- 1 jalapeno pepper, seeded and cut into 1/2-inch dice
- 1 1/2 cups half-and-half
- Place bacon in small stockpot over medium-high heat. Cook, stirring occasionally, until bacon is deep golden brown and all the fat has been rendered, about 4 minutes. Remove bacon with slotted spoon, transfer to paper towel, and set aside. Discard all but 2 tablespoons of bacon fat.
- Add onions, celery, thyme, and salt and pepper to taste to stockpot; cook over medium-low heat until translucent, about 8 minutes. Add stock; bring to a boil. Reduce heat to medium; simmer 15 minutes.
- Add corn, potatoes, and jalapeno; cook until potatoes are tender, 8 to 10 minutes. Remove and discard thyme. Add half-and-half, and simmer until soup is hot. Adjust seasoning with salt and pepper, and garnish with the reserved crisp bacon pieces.
Serves 4. May be doubled