This is another recipe based on one from “The Essential New York Times Cook Book” by Amanda Hesser. I always have to change something. The most curious thing about this recipe is that it calls for boiling the corn cobs after you have removed the kernels. I was sceptical that it would make any difference at all.
5 ears of corn. Shuck and strip off kernels. I finally got smart. Instead of leaning over the trash can to shuck the corn, I put some newspaper on the counter and did it standing up straight. Brilliant, huh? (Duh.)
Simmer corn cobs in 4 cups of water while you continue.
Cook about a half cup of chopped bacon until crispy. Remove bacon from grease and drain.
Add a chopped onion to the pot and saute until soft. Add two medium potatoes that have been peeled and diced. Add the corn. Sprinkle with salt and pepper.
The recipe calls for two peeled, seeded, chopped tomatoes. I usually don’t add tomatoes to corn chowder. I was going to skip it, but I had one big one that was really ripe. So, I added it and the water from the boiled cobs.
I tasted the boiled cob water, too. It actually did taste like corn, a little on the sweet side. I think it was a nice touch. The recipe says to simmer until the potatoes are done, add a cup of heavy cream and the crispy bacon and you’re done. Instead, I let this simmer for several hours over a low flame. About half an hour before time to eat, I sauted some smoked sausage and threw that in the pot with my cream and bacon. Simmered for about another 30 minutes to let the flavors combine. I think Hubbard ate almost the whole pot in a couple of days. Yep, it’s good.