It's time for a summer soup. I'm stopping off at Falkowski's Farm Stand in Bridgehampton, NY in the AM to pick up our famous Long Island Yukon Potatoes and candy-like corn on the cob. I'll pick some of my vine ripened Early Girl Tomatoes and basil from my garden. Then simply slice the tomatoes and drizzle olive oil over a crusty ciabatta bread, topped with freshly ground pepper and gently tear a fresh basil leaf for summer fresh flavor. This will make a perfect snack paired with a crisp cool glass of sauviginon blanc while waiting for my corn to grill to perfection. I always buy extra ears, aw-shucks, the leftover corn will make a great soup!

Summer Corn Chowder

Makes four-six servings | recipe by Chef George Hirsch
From George Hirsch Living it UP! TV series 

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, 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
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.