Corn chowder with bacon
Difficulty level: 2/5
Yield: approx. 2 quarts
4 strips bacon, sliced into small pieces
1 cup onion, diced
3/4 cup celery, diced[image-1]
2 garlic cloves, minced
3 cups (3-4 ears) fresh corn kernels cut off the cob
1/4 cup sugar
1/2 cup white wine
3 cups potatoes, peeled and cut into 1/2" chunks
1-1/2 quarts chicken stock, vegetable stock, or water
2 cups heavy cream
1/4 cup fresh parsley minced
1/2 cup sliced green onions
Salt and pepper to taste
1. In a saute pan on medium heat add bacon pieces and cook, stirring often, until the fat is rendered out and the bacon is crispy. With a slotted spoon transfer bacon to a plate lined with paper towel and let drain.
2. In a large pot on medium heat add 2 tablespoons reserved bacon fat. Add onions, celery, garlic, corn kernels, sugar and some salt and pepper and stir, cooking until onions are translucent, about 5 minutes.
3. Deglaze the pan with white wine, add potatoes and stock or water and bring to a boil. Reduce heat and simmer until potatoes are tender but still firm, about 10 minutes.
4. Whisk in heavy cream and bring back to a simmer. Let reduce for 20 minutes. Adjust salt and pepper and add parsley and green onions.
Garnish each portion with crispy bacon pieces and sliced scallions.
