Summer Corn Chowder

September 3rd!  What a busy few months this has been, the first thing neglected is this blog (guess that is better than the family, the house, tennis, shower plans, wedding plans, etc).  I have tons of papers with recipes from all sorts of places, I have tried many of them, photographed them all and they have remained piled.  I have had requests for recipes and I will get to them all eventually.  Slowly they'll get  entered but as fall fast approaches some may wait a bit as the fall foods are looking good.  I love to prolong summer but as the pumpkins, squash, apples, mums, gourds start appearing I cave into the fall routine.

This recipe came from an abundance of corn my husband brought home from a house call, yes he still makes house calls.  Black bag in hand he sees those that can't get to the office, it has led to years of great stories and lots of wonderful homemade items.  Even as some patients pass on the family will bring in things that the person has designated must be given to Doc.  These stories and loyalties make the job so rewarding and get him through the long stressful days.  So with the abundance of amazing homegrown corn after a couple steamings of corn on the cob, I made a chowder.  This is a pretty basic recipe and not much different than this Crab Corn Chowder . Basil instead of Old Bay, addition of some wine which added a nice taste although would probably be camouflaged with the Old Bay.  Oh by the way the tomato for the garnish was from the same garden.

Summer Corn Chowder

4 slices of bacon
1 large onion, chopped
2 stalks celery, diced
2 carrots, diced
1 c white wine
4 med potatoes
2 c chicken stock
6 ears of corn, removed from husk
2 c 1/2 & 1/2
fresh or dried basil to taste
chopped tomato, for garnish
salt & pepper

Saute onion, celery, carrots in either oil or bacon fat till onions just start to brown, a little caramelization adds a nice flavor.  De glaze with one cup of wine and let reduce by half.  Add potatoes, chicken stock, and enough water to cover the potatoes.  Bring this to a boil, then turn heat down and allow to simmer.  When potatoes are tender add corn, cook 2 more minutes.  Turn off heat add 1/2 & 1/2, season to taste.  Serve with some of  the crumbled bacon on top and diced tomato for an extra summer kick.

If you like more bacon flavor you can saute in the pan with leftover bacon drippings, I prefer to bake my bacon on a rack over a cookie sheet in the oven.  I then to 2 T of the drippings to use along with a bit of canola just personal preference either way is fine.  I also steamed the corn ahead of time for easier removal from the husk but it isn't necessary.

This gadget works great, also available in stores.

Nothing better than a coated cast iron pot!