Corn Chowder

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djwtwo has added a photo to the pool:

Sweet corn is in season, and I could eat it just about every day (heck, I've even made ice cream with it.) Turned a half-dozen ears into dinner tonight, this sweet corn chowder. I took advantage of the light outside to shoot this, although the clouds rolled in while I was preparing things, but the diffuse light from the overcast skies wasn't too bad as these things go.



Nikon D7000 w/Nikkor 50mm ƒ/1.8 prime, 1/20s @ ƒ/8, ISO100. Color finishing in Aperture.



Ingredients



6 ears fresh sweet corn, husked

4 strips thick-cut bacon, cut into 1/2" pieces

1 large shallot, minced fine (approx. 1/2 c)

2 cloves minced garlic

2 medium yellow potatoes, cut to 1/2" dice

3 c. low-sodium chicken broth

1 1/2 c. half-and-half

2 tbl. flour

1 tsp. coriander seed

very small pinch anise seed

salt

white pepper





Directions



Put the chicken broth, anise, and coriander seeds into a saucepan.



Cut the kernels from the cobs. "Milk" the cobs into the chicken stock by scraping them with the back of a knife. Add the cobs to the liquid (cutting them in half if needed to fit into the pot), bring to a simmer, and let steep, covered for 15 to 20 minutes.



In a dutch oven or other heavy-bottomed pan, cook the bacon over medium-low heat until the fat has rendered out and the bits are brown and crispy. Remove the bits to drain with a slotted spoon. Add the shallots to the fat with a pinch of salt and cook until translucent (keep the heat low, you don't want them to brown.) Add the corn kernels and garlic and continue to cook for a few minutes until the kernels are warmed through. Sprinkle in the flour and cook for a few minutes longer.



Strain the broth through a mesh strainer to remove the spices and solid bits of corn, and add the broth to the corn kernels. Return to a simmer, and add the potatoes and simmer until the they are cooked through.



Transfer about 1/4 of the chowder to a blender and blend smooth. Return the blended portion to the dutch oven, add the half-and-half, season with salt and pepper to taste, and bring back up to a bare simmer to serve.



Garnish individual portions with the reserved bacon bits (I also added a few drops of basil oil, shredded sharp cheddar, and some chopped chives to my servings. Other nice toppings are roasted green chiles, or avocado and warm crabmeat.)



Serves 4 as a meal, or 6-8 as an appetizer.

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