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.Â 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 Â¼ inch cubes)
2 medium Onions (chopped into Â¼ -1/2 inch cubes)
2 small Leeks (sliced thinly)
1 Cup of Chopped Celery
1 Russet Potato (Peeled and cubed in Â½ 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. RemoveÂ 1 tablespoon of the bacon grease from the frying pan in place it in the pot and add two tablespoons of butter. SautÃ© the Onions, leeks, and celery for about five minutes.Â In two other separate pots cook the corn and potatoes- drain and set aside. Add Peppers to onions and sautÃ© 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.