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I really love being able to make a big pot of hearty soup for dinner. It’s a time-saver and the cleanup is always easier. This corn chowder is one of my family’s favorites. The East and West Coasts have their seafood chowders, but we prairie folk raise a lot of corn. No prairie cookbook would be complete without a corn chowder recipe. Serves 4 8 ears fresh corn, shucked 8 slices bacon, chopped ¼ cup (½ stick/55 g) unsalted butter 4 cloves garlic, finely chopped 2 ribs celery, finely chopped 1 yellow onion, finely chopped 1 tablespoon finely chopped fresh thyme 1 fresh or dried bay leaf 6 cups (1.4 L) milk 3 new potatoes (about 1½ pounds/680 g), peeled and cut into ½-inch (12-mm) cubes Salt and freshly ground black pepper ¼ cup (7 g) thinly sliced fresh basil or 4 sprigs thyme, for serving • Working over a large shallow bowl, slice the corn kernels off the cobs, scraping the cobs with the knife to extract the flavorful juices. Halve 5 of the bare corncobs crosswise, discarding the rest. Set the corn and cobs aside. • Cook the bacon in a large pot over medium heat, stirring occasionally, until crisp, about 12 minutes. Reserve 3 tablespoons of the bacon for garnish, leaving the remaining bacon in the pot. Add the butter, garlic, celery, onion, thyme, and bay leaf. Cover the pot and cook, stirring occasionally, until the onion softens, about 6 minutes. Add the reserved corn kernels and cobs, the milk, and potatoes. Cover, bring to a boil, then reduce the heat to low and simmer, stirring occasionally, until the potatoes are tender, about 25 minutes. • Skim any foam from the surface of the soup. Discard the cobs and bay leaf. Transfer 1½ cups (360 ml) of the soup to a blender and puree. Stir the puree back into the chowder to thicken it. Season with salt and pepper and serve garnished with the basil or thyme and the reserved bacon.
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Melissa Gilbert (My Prairie Cookbook: Memories and Frontier Food from My Little House to Yours)