One soup I really wanted to make before we finished soup month was a new version of corn chowder, and this was a perfect way to enjoy the last of this summer's corn crop. The sweet corn we used was so juicy, I knew this would be a great bowl of soup and it made a great addition to our end of the season cookout.
6 ears Sweet Corn, kernels cut off the cobs and cobs cut in half
1-1/4 cups Milk
2 cups Half and Half
3 TB Salted Butter, divided
6 oz Smoked Bacon, diced
2 Celery Ribs, finely diced
1/2 cup Minced White Onion
1 TB Fresh Tarragon, chopped
2 TB Flour
Salt and Ground White Pepper to Taste
In a large saucepan, cover the cobs with the milk and half and half and bring to a simmer over medium heat. Simmer for 3 minutes, then remove the pan from the heat, cover and let stand for 10 minutes. Discard the corn cobs.
Meanwhile, in a large saucepan, melt 2 tablespoons of butter over medium heat. Add half of the corn kernels to the pan and cook, stirring occasionally, until tender, about 10 minutes. Combine the corn and the milk mixture in a blender, or use an immersion blender to puree the broth until smooth.
Using the same pan you used to cook the corn, add the bacon and cook over medium heat until just browned, then drain off the grease. Add 1 tablespoon butter to the pan, then add the remaining corn, the diced celery and onion, and tarragon, and saute over medium heat until the vegetables are tender, about 10 minutes. Sprinkle the flour over the vegetables and stir to coat.
Add the milk and corn puree to the pan, stirring until the flour has combined and the chowder is slightly thickened, and season the chowder with salt and pepper to taste. Ladle into soup bowls and serve. Makes about 6 servings.