Corn Chowder with Scallions, Bacon and Potatoes
- 5 ears fresh corn
- 7 oz. scallions (about 20 medium)
- 5 slices bacon, cut into 1/2-inch pieces
- 1 T unsalted butter
- 1 jalapeño, cored, seeded, and finely diced
- 1 t kosher salt; more to taste
- Freshly ground black pepper
- 3-1/2 cups low-salt chicken broth
- 1 large Yukon Gold potato (8 to 9 oz.), peeled and cut into 1/2-inch dice (about 1-1/2 cups)
- 1-1/2 t chopped fresh thyme
- 2 T heavy cream
- Husk the corn and cut off the kernels. Reserve two of the corn cobs and discard the others.
- Trim and thinly slice the scallions, keeping the dark-green parts separate from the white and light-green parts.
- Cook the bacon in a 3- or 4-qt. saucepan over medium heat until browned and crisp, about 5 minutes. With a slotted spoon, transfer the bacon to a paper-towel-lined plate. Pour off and discard all but about 1 Tbs. of the bacon fat. Return the pan to medium heat and add the butter. When the butter is melted, add the white and light-green scallions and the jalapeño, salt, and a few grinds of black pepper. Cook, stirring, until the scallions are very soft, about 3 min.
- Add the broth, corn, corn cobs, potatoes, and thyme and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer until the potatoes are completely tender, about 15 min. Discard the corn cobs.
- Transfer 1 cup of the broth and vegetables to a blender and puree. Return the puree to the pot and stir in the cream and all but 1/3 cup of the scallion greens. Simmer, stirring occasionally, for a couple of minutes to wilt the scallions and blend the flavors. Season to taste with salt and pepper and serve sprinkled with the bacon and reserved scallions.