Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.
Soups make wonderful lunches and double as light dinners. They’re also a great way to introduce almost any meal. This recipe calls for the soup to be partially blended which creates a creamy texture while still maintaining a rustic quality.
You could easily blend the entire pot with a hand-held blender or in batches depending on the size of your blender or food processor. Whatever your preference, never bring your soup to a boil; nothing ruins the flavor quicker. Whether served warm in the winter or chilled in the summertime, make it a point to stock up on corn to try this is an always-tasty, go-to chowder.
3-4 large ears of corn
5 cups milk
2 large Russet potatoes, diced
1 medium onions, diced
3 celery stalks, diced
5 slices bacon, chopped
1 ½ tablespoons butter
2 teaspoons salt
1 teaspoon pepper
Remove kernels from ears and set aside, reserving the cobs.
Cook bacon in a large soup or stock pot over medium heat until they begin to crisp, stirring occasionally, about 10-12 minutes. Leave bacon in pot along with about 2 tablespoons of fat. Add onion and celery and cook until tender and slightly browned, stirring occasionally for an additional 10-12 minutes.
Add milk, potatoes and cobs to the pot. Gently simmer while covered until potatoes become tender, 12-15 minutes. Remove and discard cobs and add kernels to the soup along with salt and pepper.
Simmer 5-7 minutes longer until kernels soften slightly. Remove from heat and separate about half the solids from the soup and puree in a blender until smooth. Return to soup and add butter. Heat over low until butter is melted and incorporated.