Chef Michael Lomonaco, of New York's Porter House Bar and Grill, shares a recipe for creamy corn chowder with smoky bacon. It'll brighten up even the dreariest winter day.
- 6 ears fresh sweet corn, husk and silk removed
- 1/2 cup diced bacon
- 4 tablespoons unsalted butter
- 1 large onion, peeled and diced (about 1 cup)
- 2 celery stalks, peeled and diced
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 6 cups hot chicken stock
- 1 cup heavy cream (half and half or milk may be used for a lighter chowder)
- 8 ounces shredded aged cheddar cheese
- 1 cup thinly sliced scallions
- Salt and pepper to taste
1. Over medium setting, heat a large casserole or soup pot for 1 minute before adding the bacon; cook bacon till browned. Remove the bacon but leave the drippings in the pot.
2. Melt the butter in the bacon drippings, add the onion and celery, and cook over low heat for 7-10 minutes until the vegetables are softened and wilted, but not browned. Add the coriander and cumin to the vegetables.
3. Add the hot chicken stock to the vegetables in the pot, return to a boil, and reduce to a simmer before adding the reserved corn cobs. Cook 30 to 35 minutes, remove the corn cobs and discard them. Using an immersion blender, carefully blend the soup in the pot before adding the cream. Maintain a simmer.
4. To the chowder add the cut roasted corn kernels and the bacon and continue to simmer for 5-8 minutes before stirring in the grated cheese. Adjust the seasoning with salt and pepper.
5. Serve immediately with a scattering of scallions on top.