Fresh Corn Chowder With Bacon Recipe

For the stock

• 6 stripped corn cobs
• 1 onion
• 1 bay leaf
• 1 carrot
• 1 stalk celery

For Chowder

• Corn kernels from 6 ears
• 4 slices baked bacon, diced
• 2 yukon gold potatos, diced
• 1 medium onion, diced
• 1 cup+ heavy cream
• 4 slices baked bacon, diced
• 1 slice salt pork
• 1 bay leaf
• Freshly ground black pepper
• Kosher salt

1. Baking bacon is really the best way to go. A 350 degree oven for several minutes and the bacon is perfect for the chowder–not too crispy, and with enough fat left to finish rendering in the chowder later. Just 4 slices diced will be enough for the chowder.
2. Grill the soaked ears of corn for several minutes while the bacon is cooking, then husk them and strip the kernels off. To remove the kernels: Using your chef’s knife, hold an ear by the stem end firmly against a stable cutting board, tip end down and verticle to the board. Starting from the top, cut firmly down the cob. Keep a steady hand while doing this, and don’t worry about getting every little bit…the cobs will be used to make the stock, so there’s nothing that will go to waste.
3. For making the stock, simply rough chop one each of whatever aromatic vegetables you have on hand–a celery rib or handful of celery leaves, an onion and a carrot are perfect. Add your stripped corn cobs, a sprinkle of kosher salt, a bay leaf and a few grinds of black peppercorns. Add enough water to cover the cobs (4-5 cups) and simmer for about an hour. Strain the stock and you are all set to make the chowder.
4. Sear a thick slice of salt pork in your soup kettle, add three cups of corn stock, the corn you’ve cut from the cobs, one diced medium onion, a bay leaf, a few grinds of black peppercorns, 1/2 teaspoon of kosher salt and simmer down until the onion is soft and translucent (about 15 minutes). Remove the bay leaf and salt pork slice and using a stick blender, give the mix a few quick whizzes. Alternatively, add a cup of the mix to a food processor, give a few pulses and add back into the pot. This process helps thicken the chowder and ensures the flavor won’t be diluted by the heavy cream.
5. Put your salt pork and bay leaf back into the pot, add two diced medium yukon gold potatoes, enough heavy cream to cover the potatoes and continue to simmer until the potatoes are very soft. Squish some of the potato cubes against the side of the pot, stirring between times until the chowder is as thick as you like. Cut your baked bacon into small pieces, add to the chowder and simmer very gently for 5-10 more minutes. Correct for salt and pepper, and you are done! Serve with crackers or buttered and toasted baguette slices.