Tuesday, August 23, 2011
4 slices bacon
2 medium potatoes (red or Yukon Gold), peeled and diced into about 1/4-1/2 inch size pieces
2 ears corn-on-the-cob, uncooked (place lengthwise on cutting board to slice off kernels)
1 Tbsp. all-purpose flour (optional, if you prefer a thicker chowder)*
2 cups water
1 tsp. kosher salt
1 cup heavy cream
1 Tbsp. unsalted butter
dash white pepper
3-4 basil leaves, chopped fine
In a large pot (approximately 5 quarts), on med-low heat, cook bacon until crisp. Remove bacon when done and set aside.
In the hot bacon drippings, cook diced potatoes for about 5 minutes, stirring occasionally. Add corn kernels to pot, stirring to cook for another minute.
*(Note: if you like a thicker chowder, now is the time to add the 1 Tbsp flour to the potatoes and corn in the pot. Stir to coat evenly.)
Add water and salt, stir. Bring to a boil, then cover and lower heat to a simmer. Cook for about 10 minutes, or until potatoes are tender.
Add heavy cream, butter, white pepper and chopped basil leaves. Crumble the bacon into small pieces and add back to the pot. Stir and heat on low until thoroughly heated through, about 5 more minutes. Serve.