New England Corn Chowder

Ingrédients

  • 1/2 cup popping corn
  • 1-1 1/2 tbsp oil
  • 1 tbsp unsalted butter
  • 100 g bacon
  • 1 small onion, chopped
  • 1 small carrot, chopped
  • 1 celery stalk, chopped
  • 4 corn cobs or 2 cans corn
  • 4 cups milk
  • 1 potato, diced into small pieces
  • 1/2 red pepper
  • 1 bay leaf
  • Pinch of salt and freshly ground pepper
  • 1/2 tsp fresh thyme leaves

Préparation

  1. Pop popcorn and set aside.
  2. In a large saucepan, melt butter over medium heat. Add bacon and cook until slightly crisp. Add the onion and sauté until soft, about 4-5 mins. Add carrot and celery and cook for another 4-5 mins.
  3. Cut corn cobs to half and add to saucepan. Add milk and bay leaf. Bring to boil and reduce heat to a bare simmer. Cover the pot and cook for 30 mins. Make sure mixture doesn’t boil to prevent scalding the milk on the bottom of the pan.
  4. Take out bay leaf, corn cobs and raise heat. Add potato and red pepper, salt, pepper. Reduce to simmer and continue cooking for 15 mins. Or until potatoes are tender.
  5. Toke corn kernels off the cob.
  6. Raise heat, add corn kernels and thyme.
  7. Garnish with popped corn and serve.
Source
Barbara Schulte

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