A little of the Spicy Red Pepper Cream added to the bowls of chowder at serving time brightens the taste of the corn without overwhelming the fresh flavor.
Plus: More Soup Recipes and Tips
4 ears of corn, shucked
1 slice of bacon, chopped
1/4 cup plus 2 tablespoons finely chopped onion
3 tablespoons finely chopped celery
3 small red potatoes, cut into 1/2-inch dice (1/2 pound)
1 1/2 cups chicken stock or canned low-sodium broth
1 teaspoon thyme leaves
1 bay leaf
Salt and freshly ground pepper
1 1/2 cups milk
Spicy Red Pepper Cream
How to Make It
Using a sharp knife, cut the corn kernels from the cobs. In a heavy casserole, cook the bacon over moderately low heat until slightly crisp, 3 to 4 minutes. Add the onion and celery and cook until softened, about 4 minutes. Add the potatoes, chicken stock, thyme and bay leaf. Season with salt and pepper and bring to a boil. Cover and simmer over low heat until the potatoes are just tender, about 10 minutes. Add the milk and simmer for 5 minutes. Add the corn and simmer until tender, 3 to 4 minutes. Remove the bay leaf and season with salt and pepper.
Ladle the chowder into soup bowls and top each with a spoonful of Spicy Red Pepper Cream.
The soup can be refrigerated for up to 4 hours and reheated. The pepper cream can be refrigerated for up to 1 day.
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