✤8 ears corn, husks & silk removed (~620g kernels)
✤3 tbsp unsalted butter
✤1 onion, chopped fine (~267g)
✤4 slices bacon, halved lengthwise then cut into 1/4-inch pieces
✤2 tsp minced fresh thyme
✤ salt & pepper
✤1/4 cup (30g) all-purpose flour
✤5 cups water
✤3/4 lb red potatoes, cut into 1/2-inch pieces
✤1 cup half & half
✤1 tsp (15g) sugar
✤ Chives, for garnish
❖Using a chef’s knife or corn stripper, cut kernels from cobs, being careful to remove only the kernels that are sticking out. Transfer kernels to a bowl and set aside.
❖Holding cobs over a second bowl, use butter knife to firmly scrape any remaining pulp on cobs into bowl. Transfer pulp to center of a large piece of cheese cloth set in a small bowl. Wrap cloth tightly around pulp and squeeze tightly until dry. Discard pulp and set juice aside (you should have about 2/3 cup juice).
❖Melt the butter in a large stock pot over med heat. Add the onion, bacon, thyme, 2 tsp salt & 1 tsp pepper. Cook, stirring frequently, until onion is softened and edges beginning to brown, 8-10 min.
❖Stir in flour and cook, stirring occasionally, 2 min. Whisking constantly, gradually add water and bring to a boil.
❖Add corn kernels & potatoes. Return to simmer; reduce heat to med-low and cook until potatoes have softened, 15-18 min.
❖Process 2 cups of chowder in blender until smooth, 1-2 min.
❖Return pureé to stock pot; add half & half and return to simmer. Remove pot from heat and stir in corn juice. Season to taste with the sugar, salt & pepper.
❖Serve garnished with chives.
