10medium ears of fresh yellow cornhusks and silks removed
2ouncesof salt porktrimmed of rind and cut in half
1tablespoonunsalted butter
1large onionpreferably Spanish, chopped fine
2medium garlic clovesminced
3tablespoonsall-purpose flour
3cupschicken brothI used turkey and it was delish
2medium red potatoes diced into ¼ inch pieces
1bay leaf
1teaspoonfresh thyme
2tablespoonsminced parsley
1cupcream
2cupswhole milk
Salt and pepper to taste
Instructions
Prepare the corn.
Cut the kernels off four of the ears of corn. It is easiest to cut the ear in half and then use a chef’s knife to cut downwards along the ear. You don’t want to go so deep that you get any cob, just nice juicy kernels of corn. Set aside, you should have roughly 3 cups.
Milk the remaining six ears and the cobs you cut the kernels off. To do this use the coarsest side of your grater and grate the corn off. Then use the back of your knife to scrape off any remaining pulp and juice.
You should have about 2 cups of pulp and corn juice.
Make the Chowder
In a heavy deep pan like a Dutch oven or stock pot, sauté the salt pork over medium heat, use a flat spatula to press down on the salt pork to help the fat come out as you cook it for about 10 minutes or until both sides of the pork fat are nice and crackling brown.
Reduce the heat to low and then add the butter and onions. Cover and cook until softened about 12 minutes.
Remove the salt pork and reserve.
Add the minced garlic and sauté one minute.
Then you’re going to make a roué by adding the flour and whisking it in.
Then slowly add the stock whisking as you go.
Add the potatoes, bay leaf, thyme, whole milk, corn pulp and then add back in the salt pork.
Bring to a simmer. Reduce the heat to medium-low and simmer gently until the potatoes are almost tender, 8-10 minutes.
Now add in the corn kernels and heavy cream and return to a simmer; simmer until the corn kernels are tender yet still slightly crisp, about 5 minutes.
Take out the bay leaf and salt pork.
Serve with a big smile on your face, because you know this will be the most wonderful corn chowder of the summer!