Hearty Bacon-Corn Chowder
Done with corn for the season? Drop the cobs and double up on the taters. Make it clammy by adding a can of clams or a dozen fresh ones.
1 each onion, celery and potato, coarsely chopped
2 ears of corn, shucked, cobs not discarded
4 c. chicken stock
1 tsp. thyme
Salt and pepper to taste
¼ - ½ c. heavy cream
1 Tbs. fresh chopped parsley or chives
In a heavy bottomed pot, heat bacon to sizzling. Sauté onion and celery over medium heat until soft. Add corncobs, stock, potatoes, thyme, salt, and pepper.
Cook at medium low until potatoes are soft, about 20 minutes.
Discard corncobs. Stir in corn kernels and cream. Simmer to mix, about 3 minutes, and add parsley. Season to taste.
