Sweet Corn Chowder with Bacon

Ingredients

• 8 ears fresh sweet corn, husked
• 6 slices thick-cut bacon, chopped
• 2 tablespoons unsalted butter
• 1 large onion, diced
• 2 celery ribs, diced
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 3 tablespoons all-purpose flour
• 1 1/2 pounds Yukon Gold potatoes, cut into 1/2-inch cubes
• 1 1/2 teaspoons fresh thyme leaves
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 2 tablespoons sliced scallions

Before you cook

• Stand each ear of corn in a wide bowl and cut the kernels off, then scrape the cobs with the back of the knife to release the milky pulp.
• Snap the bare cobs in half and set them aside for the broth.
• Dice the onion, celery, bell pepper and potatoes.

Steps

1. Put the corn cobs in a saucepan with 5 cups of water and bring them to a boil.
2. Lower the heat and simmer the cobs for 20 minutes to make a sweet corn broth.
3. Pull out the cobs with tongs and discard them, keeping the broth hot.
4. Cook the chopped bacon in a heavy pot over medium heat for 8 minutes, until crisp.
5. Lift the bacon onto a paper towel and pour off all but 2 tablespoons of the fat.
6. Add the butter, onion, celery and bell pepper to the pot and cook for 7 minutes, until softened.
7. Stir in the garlic and thyme and cook for 30 seconds.
8. Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw taste.
9. Pour in the corn broth a cup at a time, whisking after each addition so no lumps form.
10. Add the potatoes and bring the chowder to a gentle simmer.
11. Cook for 15 minutes, until the potatoes are tender.
12. Add the corn kernels and all the scraped pulp and simmer for 5 minutes more.
13. Stir in the milk, cream, salt and pepper and heat until steaming without boiling.
14. Ladle into bowls and scatter the bacon and scallions over the top.