Double Corn Summer Chowder

Step 1

1 In a large pot over high heat, bring water to a boil

Step 2

2 While the water comes to a boil, place a corn cob horizontally on a cutting board and, using a sharp chef's knife, cut off and reserve the kernels

Step 3

3 Repeat with the remaining cobs -- you should have at least 4 cups -- placing the cobs in the pot as you work

Step 4

4 Scrub the potatoes and add them to the pot, along with the salt

Step 5

5 Once the water has returned to a full boil, reduce the heat to medium, cover and cook until the potatoes are tender enough to be pierced with the sharp tip of a knife, 15 to 20 minutes

Step 6

6 Using a slotted spoon, transfer the potatoes to a bowl; discard the corn cobs and reserve the resulting corn broth

Step 7

7 When the potatoes are cool enough to handle, halve them and set aside

Step 8

8 Line a plate with paper towels or a clean tea towel

Step 9

9 In a separate skillet over medium heat, cook the bacon, stirring, until crisp, about 6 minutes

Step 10

10 Using a slotted spoon, transfer the bacon to the prepared plate to drain

Step 11

11 You should have about 2 tablespoons of rendered fat in the pot; if there’s more, pour it off and reserve for another use

Step 12

12 Stir the butter and chopped onion into the remaining bacon fat; and cook, stirring a few times, until the onion has softened, about 5 minutes

Step 13

13 Sprinkle in the flour and whisk to combine

Step 14

14 Pour in 4 cups of the reserved corn broth

Step 15

15 (If there's any broth left over, strain, cool and freeze for another use

Step 16

16 )

Step 17

17 Add the reserved corn kernels, cooked potatoes (cutting them in half or into chunks as you work), half-and-half, thyme leaves and sugar

Step 18

18 Stir to combine, cover and cook until the corn and potatoes are warmed through, about 5 minutes

Step 19

19 Stir in the crisped bacon

Step 20

20 Taste, and season with pepper and additional salt, if desired

Step 21

21 Divide among individual bowls and serve warm