Spicy Corn Chowder
4 Pieces of Bacon
6 Ears of Corn
2 Cups (265 g) of Diced Sweet Onions
2 Ribs of Celery, Diced
2 Hot Peppers, Diced
3 Cloves of Garlic, Thinly Sliced
5 Small Potatoes (Approximately 1 lb/453 g), Diced
3 1/2 Cups (840 ml) of Milk (I used 2%)
32oz (946 ml) of Chicken Broth
2 Sprigs of Thyme
Salt and Pepper, to Taste
Cut the bacon into 1 inch (2.5 cm) pieces and place in a soup pot over low heat. While bacon is slowly cooking (it will take about 10-15 minutes), cut the kernels off of the cob (and reserve both the cobs and the corn), dice the the onions, celery, and peppers, and slice the garlic.
Taste the chowder and add slat and pepper, to taste. Increase heat and bring to a boil.
|Everything in the soup, now it is time for a simmer|
To purée or not to purée? All of the recipes I have read instruct the cook to purée part or all of the chowder at this point. I did not do this. I like a really chunky chowder, one where I am wondering whether to use a fork or a spoon. The problem with not blending part of the chowder is a thin chowder. I did slight mash some of the potatoes with a fork. Does that count? Seriously, if you want a thick chowder you do need to purée about a third of the solids.
|The finished chowder. I ate several bowls.|