Tuesday, September 25, 2012
To get a bit more char flavor in your soup (it’s quite good), I recommend cooking one or two of the ears over a hot grill and then letting them cool before you proceed.
Adapted from Cooks Illustrated
8 ears corn, husked and silk removed (2-3 grilled)
2 tablespoons butter
1 onion, diced
4 slices bacon, chopped
1/2 teaspoon dried thyme
1/4 cup flour
5 cups water
1 pound russet potatoes, peeled and chopped into 1/2 inch pieces
1 cup half and half
1 teaspoon sugar
1/4 teaspoon dried basil
salt and pepper
Using a sharp knife, cut kernels from corn and place in a bowl (~5-6 cups). Holding the cobs over a second bowl, use the back of a butter knife or a spoon to firmly scrape the remaining pulp from the cobs (~2 cups). Transfer the pulp and any associated liquid to a kitchen towel set in a medium bowl. Wrap the towel tightly around the pulp and squeeze until dry. Once dry, discard pulp and save the resulting corn juice (~2/3 cup).
Melt butter in a large pot over medium heat; add onion, bacon, thyme, 2 teaspoons salt and some pepper, cook while stirring often until onion is softened and almost brown, about 10 minutes. Add flour and cook, stirring constantly for 2 minutes. Add water and stir, bring to a boil. Add corn kernels and potatoes, bring to a simmer. Reduce heat to a bare simmer and cook until potatoes are soft, ~15 minutes.
Ladle 2 cups chowder to blender and process until smooth (be careful of splashing). Return puree to the pot, add half and half and return to a simmer. Turn off heat and stir in corn juice, sugar, and dried basil. Season with salt, pepper, and any more sugar for sweetness. Enjoy.