Chef Courtney Contos with chefcontos.com joins us with a recipe that will help you use up all that summer corn.
Corn Chowder with Crisp Vermont Bacon & Chives
6 slices bacon, chopped
6 cups fresh corn kernels (cut from 6-8 ears)
1 cup chopped leeks
½ cup chopped fresh fennel bulbs
1 cup diced yellow zucchini or crookneck squash
1 cup ½ -inch cubes peeled russet potatoes
3-3 ½ cups chicken stock
½ cup whipping cream
Pinch of cayenne or minced hot pepper (optional)
1 tablespoon sherry vinegar
2 tablespoons chopped fresh chives
Benito's Chipotle Maple Syrup
Sauté bacon in large pot over medium-high heat until crisp and brown. Using slotted spoon, transfer bacon to paper towels to drain. Add corn, leeks, fennel, zucchini, and potatoes to drippings in pot; sauté 5 minutes. Add 3 cups broth and simmer uncovered over medium heat until vegetables are tender, about 20 minutes. Transfer 3 cups soup to blender. Holding blender top firmly, puree until smooth. Return puree to soup in pot. Stir in cream, cayenne. Bring chowder to simmer, thinning with more broth if too thick. Season to taste with salt and pepper. Ladle chowder into bowls and sprinkle with bacon and chives. Garnish with a drizzle of Benito's Chipotle Maple Syrup.