Serves 8. Recipe is by Corinne Cook. This is a cross between corn and potato soup flavored with lots of celery, onion and bell pepper. A sprinkle of crisp bacon can top each bowl if you like.
4 large ears corn
2 tbls. butter
1 large onion, finely chopped
2⁄3 cup finely chopped celery
3 or 4 green onions, chopped (reserve some for garnish if desired)
2 baking potatoes or 4 medium red skin potatoes, peeled and cubed
4 cups chicken broth
¼ to 1⁄3 cup finely chopped red bell pepper
½ cup heavy cream, milk or half-and-half
Salt, black pepper and cayenne pepper, to taste
4 slices bacon, crisply cooked and crumbled
Green onion tops, finely sliced
1. Shuck ears of corn and remove kernels from cob. Scrape cobs over bowl to retain all the milk and pulp from the cob. Set aside.
2. In large covered skillet or saucepan, melt butter then add onions, celery, green onions and potatoes. Cook, covered, over low heat for about 5 minutes or until vegetables look wilted.
3. Add chicken broth and bring to simmer. Cook for about 15 minutes.
4. Add corn with corn juices and red bell pepper. Season to taste with salt (Be careful because broth may be salty.), black pepper and pinch of cayenne pepper. Simmer for an additional 10 minutes or until corn and peppers are tender.
4. Slowly stir in the cream or milk. Taste for seasoning and correct if necessary. Thicken soup by removing a cup of the vegetables and pureeing, then returning to the pot. Or, if you have a submersible blender, blend just a little. You want the chowder to still be very chunky. If it’s too thick, add a little milk.
5. Garnish each bowl with a sprinkle of crumbled bacon and green onions if desired.