We make this creamy chowder when the corn is so fresh and sweet that the farmers at market give away samples to eat just off the cob. Good, ripe corn really doesn’t even need to be cooked.
If using fresh corn on the cob, scrape off and reserve the kernels, then add the cobs to the stock. Just before serving, remove the cobs and add the corn kernels. Garnish with bits of bacon and freshly chopped parsley.
Shuck 4-5 ears of fresh sweet corn, and cut the kernels from the cobs. Retain the cobs to add to the stock. You should have about 700 ml of corn. (If you can’t get corn on the cob, you can simply substitute 700 ml of frozen corn.)
Sauté until crisp, taking care not to burn:
125 g bacon
Remove, drain on paper towels, and chop. Add to the pan and sauté in the bacon fat until soft:
1 large onion, chopped
1 stalk celery, chopped
Sprinkle over sautéed vegetables:
60 ml flour
Cook, stirring, for about 3 to 4 minutes. Add:
2 medium potatoes, peeled and diced
½ ℓ chicken stock
1 bay leaf
(corn cobs, if you’re using them)
Bring the mixture to a boil; then reduce the heat and simmer until the potatoes are soft, about 20 minutes. Remove the corn cobs, and add:
½ ℓ whole milk
½ red bell pepper, cored, deveined, seeded and chopped
½ green bell pepper, cored, deveined, seeded and chopped
salt and pepper to taste
Don’t let the soup boil again after this point, since the milk could separate. Simmer until the corn is cooked through, and then serve garnished with the bacon and chopped fresh parsley.