Fresh Corn Chowder

Name: Fresh Corn Chowder
Yield: Serves 6 (Makes about 2 quarts)
Ingredients: 10 ears, corn (medium), husks and silks removed; , Salt pork, 3 ounces trimmed of rind and cut into two 1-inch cubes, discarded before serving; 1 tablespoon, unsalted butter; 1 , large onion, preferably Spanish, chopped fine; 2 medium cloves, garlic, minced (about 2 teaspoons); 3 tablespoons, unbleached all-purpose flour; 3 cups, chicken stock or canned low-sodium chicken broth; 2 , medium red potatoes (about 12 ounces), scrubbed and cut into 1/4-inch cubes (about 2 cups); 1 , bay leaf; 1 teaspoon, minced fresh thyme leaves (or 1/4 teaspoon dried); 2 cups, whole milk; 1 cup, heavy cream; 2 tablespoons, minced fresh parsley leaves; 1 1/2 teaspoons, table salt

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Appears in Cook's Illustrated September/October 2000

Main Courses

Vegetables

Soups

This fresh-tasting chowder--which some may call a soup--uses grated corn as a thickener.

SERVES6 (Makes about 2 quarts)

TIME1¼ hours

WHY THIS RECIPE WORKS

While developing our corn chowder recipe, we discovered that a combination of rendered salt pork and butter gave us a better-tasting soup. To pump up the corn flavor, we added grated corn and corn milk (which comes from scraping the cobs wi...

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