Ingredients
-
3
-
4
-
2
-
1
-
1/2
-
1
-
1/2
-
1/8
-
1
-
3
-
-
-
2
-
2
-
1
Directions
Steps
|
1
Done
|
Husk the Corn. |
|
2
Done
|
Carefully Remove Most of the Silk by Hand and Then Rub the Ears With a Towel to Finish the Job. |
|
3
Done
|
Cut the Kernels from the Cobs and Place in a Bowl. |
|
4
Done
|
You Should Have About 2 Cups. |
|
5
Done
|
Using the Back of Your Knife, Scrape Down the Cobs and Add the Milky Substance That Oozes Out to the Corn Kernels. |
|
6
Done
|
Heat a 3-to 4-Quart Heavy Pot Over Low Heat and Add the Diced Bacon. |
|
7
Done
|
Once It Has Rendered a Few Tablespoons of Fat, Increase the Heat to Medium and Cook Until the Bacon Is Crisp and Golden Brown. |
|
8
Done
|
Pour Off All but One Tablespoon of the Bacon Fat, Leaving the Bacon in the Pot. |
|
9
Done
|
Add the Butter, Onion, Bell Pepper, Thyme, Cumin, and Turmeric and Saut, Stirring Occasionally With a Wooden Spoon, For About 8 Minutes, Until the Onion and Pepper Are Tender but not Browned. |
|
10
Done
|
Add the Corn Kernels, Potatoes and Stock, Turn Up the Heat, Cover, and Boil Vigorously For About 10 Minutes. |
|
11
Done
|
Some of the Potatoes Will Have Broken Up, but Most Should Retain Their Shape. |
|
12
Done
|
Use the Back of Your Spoon to Smash a Bit of the Corn and Potatoes Against the Side of the Pot. |
|
13
Done
|
Reduce the Heat to Medium and Season the Chowder With Salt and Pepper. |
|
14
Done
|
Stir the Cornstarch Mixture and Slowly Pour It Into the Pot, Stirring Constantly. |
|
15
Done
|
as Soon as the Chowder Has Come Back to a Boil and Thickened Slightly, Remove from the Heat and Stir in the Cream. |
