Chow(der) Down

I love a nice corn chowder, but I usually make it with corn from a can with a friendly green giant on it. Don't judge. Martha Stewart (via her Everyday Food magazine) recently encouraged me to make a chowder using fresh corn from the cob and yummy bacon. And who am I to argue with Martha?

Turns out that corn-from-the-can chowder is good, but corn-from-the-cob chowder is much, much better. Sweeter, crunchier, cornier.


Corn Chowder with Chicken and Bacon

• 6 ears corn, husks and silks removed
• 4 slices bacon, chopped into small pieces
• 8 scallions, white and green parts separated and thinly sliced
• 2 medium baking potatoes, peeled and cut into 1/2-inch pieces
• 2 tablespoons all-purpose flour
• 3 cups whole milk or half-and-half
• 2 cups water
  
• 1 teaspoon Old Bay seasoning
  
• 1/2 teaspoon dried thyme leaves
• 1 to 2 cups roasted chicken, shredded
• Salt and pepper

Cut the corn kernels from each ear, scraping the cobs with a spoon to release pulp. Set aside.

In a large saucepan, cook bacon over medium heat until crisp, the remove with a slotted spoon. Drain and set aside. Add scallion whites and potatoes to pan. Cook two or three minutes, until scallions have softed. Add flour cook for one minute, stirring constantly. Add milk, water, Old Bay and thyme.

Bring chowder to a boil. Reduce heat and simmer stirring occasionally, until potatoes are tender, 10 to 12 minutes. Add corn, chicken and scallion greens. Heat through, 2 to 3 minutes. Season chowder with salt and pepper. Serve topped with bacon.


The food: Corn chowder with chicken and bacon
The verdict: Chow(der) down