There's something that is just divine about having an in-season, veggie summer soup. This corn chowder does NOT disappoint, I assure you!
Ingredients:
6 medium ears of corn
6 strips of bacon, cut into 1/2-inch pieces
1 small yellow onion, chopped
1 medium poblano, finely chopped
1 jalapeño pepper, seeded and finely chopped
1 small celery rib, finely chopped
3 medium tomatoes, peeled, seeded, and finely chopped
2 medium boiling potatoes (about 1 pound), peeled and cubed
1 teaspoon kosher salt
1/8 teaspoon ground allspice
1 pinch of granulated sugar
1 dry bay leaf
2 cups half-and-half, at room temperature
1 cup milk
Freshly ground black pepper
Chopped flat-leaf parsley, for garnish
FIRST: Working over a bowl, cut the corn kernels from the cobs at about half their depth. Then, using the back of the knife, scrape the cobs over the bowl to release all the corn milk.
THEN: In a large saucepan, fry the bacon over medium-high heat, stirring occasionally, until crisp, about 10 minutes. Transfer the bacon to a paper towel-lined plate or wire rack to drain.
NEXT: Discard all but 3 tablespoons of the bacon drippings from the pan. Add the onion and cook over medium heat until golden brown, 4 to 5 minutes. Add the poblano, jalapeño, and celery and cook until slightly softened, about 2 minutes, stirring occasionally. Now stir in the tomatoes, potatoes, salt, allspice, sugar, bay leaf, and the reserved corn kernels and their milk. Cook over medium heat until the mixture begins to sizzle.
FINALLY: Reduce the heat to low. Cover and cook, stirring occasionally, until the potatoes are tender, 35 to 45 minutes. Stir in the cream and milk and bring just to a boil. Remove from heat and season with black pepper to taste. Ladle the chowder into bowls. Crumble the cooled bacon and sprinkle that on top, along with the parsley.
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