Summer sweet corn chowder

Summer corn chowder

I recently heard someone say that August is the Sunday of summer. And it's true, I think, in all of its bittersweet glory. The sweet is the sunsets, the peaches, the bonfires, the tomatoes, the rosé, the camping, the corn on the cob, the sailing, the swimming. The bitter is an end we're not ready for. And so in typical Sunday Scary fashion, I need all the comfort food I can get. Here's to making summer last as long as we can. Sweet corn chowder helps :)

Summer corn chowder
Summer corn chowder

Summer corn chowder

Adapted from Bon Appetit
Yields about 8 servings
8 ears of corn
5 T butter, divided
2 tsp salt, divided
Freshly cracked black pepper
2 pieces thick cut bacon, diced into ½ inch pieces
3 russet potatoes, diced
1 red bell pepper, diced
1 serrano pepper, finely chopped
1 medium Spanish onion, diced
1 leek (white and light green parts), cut in half lengthwise, and thinly sliced
6 cloves garlic, minced
187 ml dry white wine
2 T flour
6 cups chicken stock
1 bay leaf
1 bunch fresh thyme
2 cups heavy cream
Chopped fresh parsley for garnish
Bread or oyster crackers for serving

Use a sharp knife to cut all of the corn off cobs. In a heavy bottomed pot such as a Dutch Oven, melt 4 T butter over medium heat. Add corn kernels, 1 tsp salt, and pepper, and cook, stirring occasionally, for about 10 minutes. Use a large spoon to transfer corn to a bowl for later. Add another tablespoon of butter to the pan, followed by the bacon. Render fat for 5-7 minutes or so until bacon is cooked, and then add potatoes, peppers, onions, and leeks. Season with another 1 tsp of salt. Cook for 5-7 minutes, stirring often, until soft. Add garlic and cook for another minute or two (stirring to prevent burning). Deglaze pot with wine, scraping bottom of pan with a wooden spoon, and keep cooking for 5 minutes or so, while it reduces. Add in flour, and stir and cook until browned, at least 5 minutes. Pour in chicken stock, and add bay leaf and thyme bundle. Raise heat to medium high to bring mixture to a boil. Once boiling, add in heavy cream and corn (reserving a little for topping bowls later, if you’d like). Continue cooking for 10 more minutes or so to thicken the soup, stirring occasionally. Taste for seasoning, and add additional salt and pepper to taste. Remove thyme and bay leaf, and then ladle into bowls. Top with reserved corn, parsley, and serve alongside oyster crackers or good bread.

Summer corn chowder