MODERN CORN CHOWDER

Modern Corn Chowder

Courtesy "The America's Test Kitchen Cooking School Cookbook"

Serves 6

8 ears corn, husks and silk removed

3 tablespoons unsalted butter

1 onion, finely chopped

4 slices bacon, halved lengthwise, then cut into ¼-inch pieces

2 teaspoons minced fresh thyme

Salt and pepper

¼ cup all-purpose flour

5 cups water

12 ounces red potatoes, unpeeled, cut into ½-inch cubes

1 cup half-and-half

Sugar

3 tablespoons chopped fresh basil

Instructions: Using paring knife, cut kernels from corn (you should have 5 to 6 cups). Holding cobs over a second bowl, use back of butter knife or vegetable peeler to firmly scrape any pulp remaining on cobs into bowl (you should have 2 to 2½ cups of pulp). Transfer pulp to center of clean dish towel set in a medium bowl. Wrap towel tightly around pulp and squeeze tightly until dry. Discard pulp in towel and set corn juice aside (you should have about 2⁄3 cup of juice).

Melt butter in Dutch oven over medium heat. Add onion, bacon, thyme, 2 teaspoons of salt and 1 teaspoon pepper and cook, stirring frequently, until onion is softened and beginning to brown, 8 to 10 minutes. Stir in flour and cook, stirring constantly, for 2 minutes. Whisking constantly, gradually add water and bring to boil. Add corn kernels and potatoes. Return to simmer, reduce heat to medium-low and cook until potatoes have softened, 15-18 minutes.

Transfer 2 cups chowder to blender and process until smooth, 1 to 2 minutes. Return purée to pot, stir in half-and-half and return to simmer. Remove pot from heat and stir in reserved corn juice. Season with salt, pepper and up to 1 tablespoon sugar to taste. Sprinkle with basil and serve.