Local Sweet Corn Chowder with Catullo's Counry Cured Bacon August 10 2012


8 ears Molnar's or your local sweet corn, shucked

2 leeks, white part only, diced

2 medium carrots, peeled and diced

3 stalks celery, peeled and diced

1 medium onions, peeled and diced

1 1/2 lbs young potatoes (fingerling, German butterball), cut up

16 peeled pearl onions

4 sprigs fresh thyme

1 bay leaf

1/4 cup chopped parsley

3 oz sliced Country Cured Bacon (cut into 1 inch pieces)

1 tbsp. extra virgin olive oil

2 cups heavy cream, reduced to 1 cup

Salt and fresh ground black pepper


First, cut the kernels off the corn cobs. Reserve 2/3 of the corn kernels.

In an 8-quart stock pot combine the remaining 1/3 of kernels with  half of the diced leek, and half of the celery, carrots and onions, as well as 2 sprigs of thyme and the bay leaf.  Cover with water by about 2 inches and bring to a boil. Reduce the heat and simmer for 40 minutes. Strain the corn stock and discard the solids.

Wash out the stock pot and add 1 tablespoon of olive oil. Over medium heat add the bacon and cook until rendered and lightly golden brown. Remove the bacon and drain on a paper towel. Pour off all but 3 tablespoons of the bacon fat/olive oil mixture and add the reserved leeks, onions, carrots, celery and corn kernels. Add a pinch of salt and sweat until the vegetables are just beginning to get tender. Add the corn stock and the remaining thyme. Simmer for 10 minutes. Add the potatoes, pearl onions, and cream. Simmer until the potatoes are tender. Add the chopped parsley and the reserved bacon and taste. Add salt and pepper as needed.