GUIDA PONTE’S CORN CHOWDER

A note from the editor: The first time I tried this chowder was at Verrill Farm’s Tomato and Corn Festival. The lines were long and people kept going back for more. After tasting it, I totally understood and was hooked myself.

Serves 14.

12 ears of corn, kernels removed raw
8 oz butter
1 cup white flour
4 slices of bacon, finely diced
2 cups white onion, finely diced
4 garlic cloves, minced
1 cup celery, finely small
2 lbs Yukon potatoes, peeled, finely diced, cooked and
drained
1 tsp red pepper flakes
1 tsp dried thyme
1 quart light cream
2 Tbsp olive oil
3½ quart chicken stock
Salt and pepper to taste

After the corn is cut from the cob, place cobs in a pot with the stock and boil for 10 minutes. Strain and set warm stock aside. Discard the cobs.

In a large 1½ gallon stock pot, melt half the butter on a high heat and cook the bacon until crispy. Remove the pot from the heat. Place bacon on paper towels and dry,
set aside.

Add the onion to the butter and bacon fat in the pot and cook on medium heat for 10 minutes or until they start to color.

Stir in half the corn kernels and cook for a few minutes.

Add the garlic and cook for a few minutes, continuously stirring. Add the red pepper flakes and the stock and bring to a boil on high heat.

In a small pot, bring the cream just to a boil and add to the corn mixture. Cook for 5 minutes on medium heat and stir well. Remove from the heat and set aside. Allow this mixture to cool slightly and blend until smooth. Add this mixture to the large pot and keep off the heat.

In a small pot, melt the remaining butter and off the heat blend in the flour until smooth and no lumps. Cook this roux over low heat stirring all the time. Cook for approximately 5 minutes.

Add the roux (flour mixture) to the blended corn mixture and return to medium heat. Stir well and bring to a boil.

Stir well so it does not stick to the bottom of the pot. In a medium size saute pan, saute on high heat the remaining corn, the celery and thyme in olive oil for 5 minutes or
until tender. Add this mixture and the potatoes to the large pot. Mix well and season to taste.