Tuesday, August 9, 2011
By the time August rolls around, it just feels wrong not to have sweet summer corn integrated into as many meals as possible. The season for it is rapidly winding down to a close, and before we know it, we'll be waiting eagerly for the chance to indulge again, so take part while you can, friends. One of my absolute favorite ways to prepare corn is simmering it in a failproof combo of cream and bacon and potatoes until it transforms into a sumptuous, silky chowder with just the right amount of heft. This recipe is about as simple as it gets, and incredibly delicious. Make it a priority to whip it up before month's end--it's the perfect way to celebrate summer's dwindling days. Recipe down below. All pictures by Mark Iantosca. xo
4 to 6 ears of fresh corn
1/2 cup bacon, chopped
1 medium onion, chopped
2 medium potatoes, peeled and diced
Salt and freshly ground black pepper
1 cup half and half or heavy cream
1/2 cup chopped parsley (optional)
Shuck corn, and use a paring knife to strip kernels into a bowl. Put cobs in a pot with 4 cups water; bring to a boil, lower heat, cover and simmer while you continue.
Put bacon in a saucepan, and turn heat to medium-high. Cook over medium heat until it renders some of it's fat, about 4 minutes. Add onion and potatoes, along with a sprinkling of salt and pepper. Cook, stirring occasionally, until onion softens, about 5 minutes.
After corncobs have cooked at least 10 minutes, strain liquid into onion-potato mixture; bring to a boil, then lower heat to a simmer. When potatoes are tender, add corn kernels and milk, and heat through. Taste, and adjust seasonings. Garnish with the parsley, and serve.