- 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 this recipe
- 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.