SWEET CORN CHOWDER

2 cups milk
6 ears of sweet corn, preferably the two-toned butter-sugar variety, shucked
6 tablespoons butter
1 large onion, diced
1/4 pound thick-sliced bacon, finely diced
1/4 cup all-purpose flour
2 cups chicken stock
1 pound red-skinned potatoes, peeled and finely diced
1 cup light cream or half-and-half
Salt and freshly ground pepper

In a stockpot or other large soup pot, combine the milk with 2 quarts (8 cups) of water. Bring to a boil. Add the corn on the cob and cook it for 5 minutes, or until tender.

Using tongs, transfer the corn to a colander. Measure out and reserve 4 cups of the corn cooking liquid; discard the remainder. When the corn is cool enough to handle, cut the kernels off the cob with a large sharp knife.

Melt the butter in a large soup pot or flameproof casserole over medium heat. Add the onion and bacon and cook, stirring occasionally, until the onion is soft and the bacon has rendered its fat, 5 to 7 minutes.

Sprinkle on the flour and cook, stirring, for 1 to 2 minutes.

Whisk in the reserved corn broth and the chicken stock. Bring to a boil, stirring until thickened slightly.

Add the diced potatoes and cook for 5 to 7 minutes, or until just tender. Then add the corn kernels and cream. Reduced the heat to low and simmer for 5 minutes. Season with salt and pepper to taste.

Serves 8 to 12
Source: The Providence Journal, April 18, 2007