corn chowder

 

It's been corn season here in California, so clearly I've been servin' up corn like crazy! I do enjoy just straight up corn on the cob, no salt, butter or anything needed and it's a wonderful side to many summer meals. Cooking with fresh corn is so enticing for me, it's just so nice to use the real stuff.

Here, I made corn chowder. A rather simple recipe, yet full of flavor...and all that sweet sweet corn! 

what you need: 

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

what to do:

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.

Eat up and hold the clams, enjoy!

Sincerely your friend,

Corn