This summer I have definitely been obsessed with CORN- from Corn Muffins, Blue Corn Muffins, Corn Salad and now Corn Chowder. I think it is perfect timing as we are entering the transition period between summer and fall. Also I was just in Denver earlier this week and it was 45 degrees definitely would have enjoyed this chowder I had made over the weekend!
5 ears of Corn (corn cut off from ears)
1 Red Bell Pepper (chopped into ¼ inch cubes)
2 medium Onions (chopped into ¼ -1/2 inch cubes)
2 small Leeks (sliced thinly)
1 Cup of Chopped Celery
1 Russet Potato (Peeled and cubed in ½ inch cubes)
6 Slices of Bacon
4 Sprigs of Fresh Thyme
2 Tablespoons of Butter
1 Tablespoon of Olive Oil
2 Cups of Milk
3 Cups of Vegetable Stock
Salt and Pepper to taste
In a fying pan cook the bacon. Remove and pat bacon dry and chop. Remove 1 tablespoon of the bacon grease from the frying pan in place it in the pot and add two tablespoons of butter. Sauté the Onions, leeks, and celery for about five minutes. In two other separate pots cook the corn and potatoes- drain and set aside. Add Peppers to onions and sauté for about two minutes, followed by the potatoes, corn, and bacon. Pour stalk and milk with thyme and let simmer on low heat for about 20-30 minutes. I think it taste best when you let it stand for a while to let all the flavors combined with one another.