When the corn is fresh, it's time for chowder. Make magic with the goodness from the earth, simply with corn and potatoes.
One of my most often requested soup recipes, especially during summer when the farms are 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 of the rich, well-drained earth here on the East End. Adding the pancetta and chicken adds flavor and protein for a hearty meal, or omit it for a lighter, warm-weather soup.
Summer Corn Chowder
Makes four to six servings
chefgeorgehirsch.com | George Hirsch Lifestyle
1 Tablespoon olive oil
Optional: 4 Tablespoons pancetta or bacon, chopped
3/4 cup chopped sweet onion, chopped
3 cloves garlic, peeled and chopped
Optional: 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 vegetable or chicken broth
2 cups corn (about 4 ears), fresh cut from the 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-and-half
1 Tablespoon fresh parsley, chopped, or one sprig fresh thyme
Preheat a soup pot to medium temperature. Add olive oil and pancetta, and cook until light brown. Add onion, garlic, and chicken and cook until lightly colored.
Add carrot and celery, and cook for three to four minutes. Add flour, cook for two minutes, and slowly add chicken broth. Bring soup to a boil, and add corn, potatoes, thyme, hot sauce, and bay leaf. Simmer the soup for 45 minutes to 1 hour.
Preheat half-and-half, add sea salt and pepper to the soup, and top with fresh chopped parsley or fresh thyme.
