Tasty Planner - Recipe - Corn Chowder by Johnny Price

Instructions

Remove all husks and strings from the ears of corn. Lightly coat each ear of corn in olive oil and lightly salt. Wrap each ear of corn in foil. Heat a large heavy skillet over medium high heat. Place ears of corn wrapped in foil in dry skillet. Turn each ear a quarter turn after about 5 minutes of cooking and repeat until all four sides have been exposed to heat. Peel back foil and remove from heat when corn is lightly blackened on each side. Set aside to cool. After corn is cooled, break ears in half in order to make removing corn easier. Stand each piece of corn up and remove corn kernels with a sharp knife.

Boil 2 cups of water in a sauce pan over high heat. Add potatoes and cover. Reduce heat a little and allow to boil for 15 to 20 minutes. Pierce potatoes with a fork, and when they are tender remove from heat, drain water, and set aside.

In a heavy sauce pot, over medium heat, saute the diced bacon until crispy and golden brown. Remove bacon from pan and reserve. To the bacon drippings, add garlic, yellow onions and celery. Add potatoes and chicken stock. Bring to a boil and simmer for 5 minutes. Add the processed corn to the potato onion mixture. Simmer for an additional 5 minutes.

Add heavy cream and bring to a boil for 7 minutes. Remove from heat and add thyme, lime juice and bacon. Add salt and pepper to taste.

Using a hand blender, lightly blend soup mixture until a thick soup forms, slightly chunky, but remove any big bites of potato. Garnish with bacon and green onions and serve.