By Terry Boyd, Blue Kitchen
Serves 4 or more
1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
3 slices of bacon
1 onion, coarsely chopped
1 bay leaf
1 tablespoon fresh thyme
4 cups corn stock
1 cup of fresh corn kernels (or you may use frozen – thawing before using)
2 cups of potatoes cut into 1-inch cubes
12 ounces white-fleshed, mild fish – we used 2 tilapia loins – cut into 2-inch chunks
1 cup whole milk
Freshly ground black pepper and salt
1. Cook the bacon in a big, heavy stock pot or Dutch oven over a medium flame. Transfer to a paper towel-lined plate, cool, crumble and set aside. Lightly wipe out the pot, leaving a bit of bacon fat. Add the olive oil and the butter and heat to medium. Add the onion, bay leaf and thyme, and sauté for 2 minutes. Then add the potatoes and sauté for a couple of minutes more. Add the corn. Sauté for a minute more.
2. Pour the corn stock over all and bring everything to a boil. Reduce to a simmer and cook until the potatoes are tender – 4 to 5 minutes.
3. Remove about 1/3 of the soup and purée it in a blender. Return the purée to the pot and bring everything back to a gentle simmer. Stir in the reserved bacon.
4. Slide the fish chunks into the pot and simmer until they are just cooked through – a couple of minutes at most. Add the milk, stir carefully, adjust the seasoning with salt and black pepper, and this is ready to serve.
Corn Stock
Makes about 8 cups
Eight fresh corn cobs (corns kernels removed)
1 small onion, peeled and cut in half
2 sprigs fresh sage
10 cups water
1. Strip the corn kernels off the cobs. Set aside one cup for the chowder.
2. Put the cobs in a big pot with the onion and the fresh sage. Pour the water over all. Bring to a boil, then reduce heat and simmer, covered, about 75 minutes.
3. Strain and it is ready to use. You may also freeze it for future use.
4. If you use a yellow corn, the stock will be a lovely golden color. If you use white or bi-color corn, the stock will be paler.
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