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It's time for a summer soup. Make magic with the goodness from the earth, simply with corn and potatoes.
One my most often requested soup recipes especially during summer when the farms are so abundant with fresh candy-like corn, and our famous Long Island East End Yukon Potatoes.
It is known that eastern Long Island has some of the best soil for farming in the world. Off the record I have had some farmers tell me - that farmers in other regions are envious over the rich well drained earth here on the East End.
Summer Corn Chowder
Makes four-six servings
chefgeorgehirsch.com | George Hirsch Lifestyle
1 Tablespoon olive oil
4 Tablespoons pancetta or bacon, chopped
3/4 cup chopped sweet onion, chopped
3 cloves garlic, peeled and chopped
1/2 pound skinless, boneless chicken breast or thighs, cut into 1/2 inch pieces
1/2 cup chopped carrot, chopped
1/2 cup chopped celery, chopped
2 Tablespoons all-purpose flour
4 cups chicken broth
2 cups corn, (about 4 ears) fresh cut from cob; or leftover grilled corn
1 cup Yukon potatoes, well scrubbed skin left on, chopped 1/4 inch pieces
1 bay leaf
1 teaspoon fresh thyme, chopped
1/2 teaspoon hot sauce
pinch of sea salt
fresh ground black pepper
1/2 cup half-half
1 Tablespoon fresh parsley, chopped
Pre heat a soup pot to medium temperature. Add olive oil and pancetta, cook until light brown. Add onion, garlic and chicken and cook until lightly colored.
Add carrot, celery and cook three to four minutes. Add flour, cook for two minutes and slowly add chicken broth. Bring soup to a boil, add corn, potatoes, thyme, hot sauce and bay leaf. Simmer soup for 45 minutes to 1 hour.
Pre heat half-half, add sea salt, pepper to soup and top with fresh chopped parsley.