Hearty Homestyle Corn and Potato Chowder

1. Prepare Corn

Begin by carefully cutting the kernels from the 8 ears of corn using a paring knife, which should yield about 5 to 6 cups of corn kernels. Afterward, scrape the remaining pulp from the cobs with a butter knife or vegetable peeler, gathering roughly 2 to 2.5 cups of pulp. Place the pulp in a clean dish towel and squeeze out the juice into a medium bowl until you have about 0.75 cup of corn juice. Set this juice aside for later.

2. Cook Onion and Bacon

In a Dutch oven, melt 3 tablespoons of unsalted butter over medium heat. Add the finely chopped onion, bacon pieces, minced thyme, 2 teaspoons of salt, and 1 teaspoon of pepper. Cook these together for about 8-10 minutes, until the onion is softened and beginning to brown, and the bacon is crisp.

3. Form Roux

Once the onions and bacon are ready, stir in the 0.25 cup of flour and cook for another 2 minutes to form a roux, which will thicken the chowder. Gradually whisk in the 5 cups of water, ensuring the mixture is smooth and free of lumps. Bring the mixture to a boil.

4. Add Corn and Potatoes

Add the corn kernels and the 12 ounces of cubed red potatoes to the boiling broth. Reduce the heat to a simmer and cook for about 15-18 minutes, or until the potatoes are tender.

5. Blend and Simmer

Take 2 cups of the chowder and blend them until smooth, then return the puree to the pot. Stir in 1 cup of half-and-half and return the chowder to a simmer.

6. Add Corn Juice and Season

Remove the pot from heat and stir in the reserved corn juice, which will infuse the chowder with a fresh, sweet corn flavor. Season the chowder with additional salt, pepper, and up to 1 tablespoon of sugar to balance the flavors to your liking.

7. Finish with Basil

Finally, sprinkle the chowder with 3 tablespoons of chopped fresh basil for a fresh and aromatic finish. Serve hot and enjoy the comforting, hearty taste of this homestyle corn and potato chowder.