Billy Reynolds’ Corn Chowder
Serves 6 4 ears corn, husked
4 slices bacon
1 tablespoon canola oil 1 medium onion, cut in ½-inch dice
2 tablespoons butter (for roux)
2 tablespoons flour (for roux) 3 cups chicken broth
3 cups milk or half-and-half 2 cups russet potatoes, cut in ½-inch dice
2 bay leaves
2 cans creamed corn 2 teaspoons fresh chopped parsley
Salt and pepper to taste
Cook the corn in boiling water for 6 minutes. Cut in half and set aside to cool enough to handle. Cut off corn kernels and set aside.
In a large pan, saute bacon with canola oil over medium heat until crispy, turning three or four times. Set aside until cool, then chop into ¼-inch pieces.
In the same pan, saute the diced onion on medium-low heat until translucent, about 10 minutes. Add the broth, milk or half-and-half, potatoes, bay leaf and bacon. Bring to a boil, then lower to medium heat and simmer for 8 minutes.
In a small saute pan, saute the butter and flour over low heat, stirring constantly, for 3 minutes. Add a cup of the corn chowder broth to the roux, mix well, then add to large pot. Add the corn kernels and creamed corn and cook for 4 minutes. Remove bay leaf. Add parsley and salt and pepper to taste.