I try every summer to take advantage of fresh white and bicolor corn, cooking it until crisp-tender, then cutting it off the cob and freezing it. Nothing like having a bit of culinary sunshine to chase away the chilly blues on an early spring day.
2 red potatoes, peeled, cut into ½-inch pieces
1 medium onion, diced
2 garlic cloves, finely grated
1/2 cup green chilies finely chopped
2 ounces thick-cut bacon bits, crisped for a minute in microwave between paper towels
1 tablespoon all-purpose flour mixed with 1 teaspoon dried powdered oregano
1 Parmesan rind (optional)
2 sprigs thyme
Freshly ground black pepper
2 cups chicken broth
Corn off the cob, about 2-4 cobs, frozen OK, but thawed
1 cup heavy cream
Instructions
Heat 1 tablespoon olive oil in a large pot over medium and add potatoes, onions and garlic, and cook, stirring occasionally, until vegetables have softened but haven’t taken on any color, 12–15 minutes. Add chiles and cook until fragrant and softened, about 3 minutes. Add bacon bits. Stir in flour and cook until nutty and fragrant, about 1 minute. Add cheese rind, thyme and chicken broth, bring to a boil, and cook, stirring occasionally, until potatoes are fork-tender, 10–15 minutes. Add cream, cook, stirring, until chowder has thickened, 5–10 minutes. Remove from heat and serve.
