Corn Chowder

Lisa Cohen

Serves 4 Hands-On Time: 30m Total Time: 1hr 00m

Ingredients

4 slices bacon, diced
1 small leek (white and light green parts), thinly sliced
2 teaspoons fresh thyme leaves
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
4 cups whole milk
2 russet potatoes, peeled and cut into a 1/2-inch dice
2 cups corn kernels (from 4 ears, fresh or frozen)
pinch ground nutmeg

Directions

In a large saucepan, over medium-low heat, fry the bacon until browned but not crisp, about 5 minutes. Spoon off and discard all but 2 tablespoons of the drippings.
Add the leek, thyme leaves, salt, and pepper. Cook for 5 minutes. Add the milk and potatoes. Simmer gently until the potatoes are almost tender, about 15 minutes.
Add the corn and cook for 5 minutes. Add the nutmeg and ladle into bowls.

August 2006

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Quick Tip

Break each ear of uncooked sweet corn in half, then stand each half on end in a baking dish or large bowl. With a paring knife, slice downward to remove the kernels from the cob. Transfer the kernels to a container or resealable plastic bag and freeze for up to 3 months.