lgskis posted 01-06-99
Summer Corn Chowder
4 ounces bacon, cut into 1/4 inch dice
1 small onion, peeled and cut into 1/4 inch dice (approx. 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 chicken stock
3 ears of yellow corn, kernels removed (about 21/2 cups)
5 ounces small potatoes, cut into 1/2 inch thick slices
1 poblano chile, seeded and cut into 1/2 inch dice
1 and 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 fat.
Add onions, celery, thyme and salt and pepper to stockpot; cook over medium low heat until translucent, about 8
minutes.
Add stock; bring to a boil. Reduce heat and simmer about 15 minutes.
Add corn, potatoes and chile; 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 top with reserved bacon pieces.