This recipe appeared in the food section of The Repository this week. Although you don't think of soup as a summer food, this one calls for corn right off the cob, which is in season now. The article with the recipe suggests that the best way to get the corn off the cob is to use a fork. Do it in a bowl to capture all of the "corn milk" too. Believe me, it is tough to do, but it is so worth it! (Corn pulp is the corn off the cob plus the corn milk) Honestly, next time I might just cut it with a knife. That seems much simpler.
Southern Corn Chowder
1 medium sweet onion, diced
1/2 carrot, diced
1 stalk celery, chopped (TIP: Store unused celery wrapped in aluminum foil -- it will last for weeks)
1 bay leaf, whole
1 pinch sage
1 pinch thyme
4 slices bacon, chopped
2 cups corn pulp (about 8 ears)
5 cups chicken broth
1 cup red or new potatoes, peeled and diced (I didn't peel mine)
1 pinch cayenne pepper (I skipped this)
1/2 cup cream or half and half
1 Tbsp cornstarch
Heat (do not hard fry) the bacon until it begins releasing fat. Add corn, onions, carrot, celery, and potatoes and saute until tender, 6-8 minutes. Pour in chicken broth. Stir and add remaining ingredients except cornstarch and cream.
Bring to a boil. Reduce heat and simmer for half an hour, covered, stirring occasionally to prevent sticking.
Remove the bay leaf. Dissolve the cornstarch in cream or half and half (put the cornstarch in a bowl and slowly whisk in cream). Stir mixture into soup. Keep stirring until slightly thickened, about 3 minutes. (I turned the heat up and stirred for about 10 minutes to get it the consistency I wanted)
Serves 6 "heartily"
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