Loving Spoonfuls

Loving Spoonfuls Indiana ears star in corn chowder

By Andie Marshall Photos by Christina Richey

People frequently ask me to select a favorite soup. Instead of one soup, I name two types: chilies and chowders. Both are incredibly versatile with endless ingredient possibilities. They can be cream- or broth-based, cooked quickly or simmered for hours, and often can be frozen.

Fresh corn chowder is on my mind now as our Hoosier summer effortlessly supplies the key ingredient: abundant and tasty ears.

A friend (and professional cook) once told me that any chowder must have bacon, potatoes and onions. After hearing this, I changed how I prepare chowders. Mine do not always contain pieces of bacon, but the preparation always begins with bacon. Instead of oil and butter, bacon drippings provide the base for cooking the vegetables. The chowder’s flavor is altered by using various types of bacon.

Cutting kernels off the cob can be messy, but there is a method that simultaneously minimizes cleanup and enhances the taste. Place a 15-ounce tin can in the middle of a large bowl. Place the cob on the can and cut down, allowing the kernels to fall into the bowl. Make the first cut about half way through the kernels and the second cut close to the cob. This double cut releases more of the liquid and increases the chowder’s corniness.

Follow Andie’s technique for cutting corn off the cob by propping the ear on a can set inside a large bowl.

By Andie Marshall

Makes 8 servings

¼ pound bacon, finely chopped 1 tablespoon butter 2 large all-purpose potatoes, peeled and diced 2 large ribs celery with tops, diced 1 medium yellow onion, diced 1 red bell pepper, seeded and diced 1 medium bay leaf, fresh or dried 1 teaspoon fresh thyme leaves ½ cup all-purpose flour 1 cup chicken stock 2 cups whole milk 2 cups cream 3 cups cooked corn kernels and liquid* Kosher salt and freshly ground black pepper, to taste

1. Heat large soup pot or Dutch oven over medium to high heat. 2. Add chopped bacon and cook until crisp. Remove bacon with slotted spoon; drain thoroughly and set aside. 3. Reduce heat to medium. 4. Add butter, potatoes, celery, onion and red bell pepper to bacon drippings. Cook vegetables until tender, about 15–20 minutes. 5. Add bay leaf, fresh thyme, salt and pepper. 6. Sprinkle vegetables with flour and cook for 2 more minutes, stirring constantly. 7. Stir in the chicken stock, milk and cream, stirring constantly. Bring soup to a bubble. 8. Add corn and bacon (saving some for garnish) and stir. Simmer for 15 minutes. Adjust salt and pepper seasoning to your taste. Remove the bay leaf before serving.

Suggested garnishes: crisp bacon, oyster crackers, sliced scallions or green onions.

*Note: About 6 ears of corn will yield 3 cups of kernels and liquid. If you’re starting with raw ears, first boil the whole cobs in water for five minutes, then cool before cutting the kernels from the cobs.