Summer's Best: Corn Chowder sans Cream

Jersey corn is the best.  End of story.

I buy corn on the cob all summer long, not to eat it like a normal person, but I like to cut the kernels off the corn and freeze them in containers, so I have summer corn for recipes during the winter!

Here is a great recipe to use that summer corn with......I don't always measure, and I don't always have celery......it always comes out great.   

You can even make it in the winter (if you freeze your fresh summer corn!).

Corn Chowder sans Cream:

3 ears of fresh corn (kernels removed into a bowl w/ a sharp knife)

2 carrots, diced

2 stalks celery (I don't always use it)

handful of fingerling potatoes (peeling is a personal choice)

4 slices of bacon, chopped

1 large onion, chopped

1 clove garlic, chopped

4-6 cups of chicken stock (depending on how many servings)

In a large stock pot or Dutch oven, saute the bacon just until the fat is released (you don't want to crisp it).

To the bacon, add the diced potatoes, carrots, onions and garlic and saute until translucent.  

Add in the stock and bring to a boil.  Add in the fresh shucked corn and simmer for 15 minutes.

Season with salt & pepper and garnish with fresh basil and chives.

This is so simple and you will be surprised how delicious and easy it was to make.

Enjoy.