Copyright Thomas Saaristo  All Rights Reserved
Farmhouse corn chowder
This height of season chowder featuring fresh from the garden summer corn was
inspired by the same corn chowder my grandmother used to make

No matter what corn dish she was making, she took the pot to the corn in the garden,
she never picked it in advance. Use the freshest corn you can find, or use frozen

4 ounces salt pork
6 cups corn kernels
2 teaspoons safflower oil
1 1/2 cups diced onion
2 stalks diced celery, including fresh leaves
10 ounces diced potatoes, Yukon Gold or Kennebec
1 quart chicken stock
2 dried bay leaves
2 teaspoons fresh thyme or 1 teaspoon dried
2 to 3 cups heavy cream, half & half, or milk, or a combination
1 tablespoon chopped parsley
1 tablespoon minced chives

2 tablespoons unsalted butter
Fresh cold water as needed
2 teaspoons House salt
Black peppercorns in a pepper mill

Cut the pork into 1/4 inch x 1 inch lardon and reserve

Heat a stock pot over high heat for 2 minutes. Add the oil and heat until shimmering.
Add the pork and drop the heat to medium. Cook until the pork begins to crisp and
take on some golden brown color

Turn the heat to low and add the onions and celery and continue to cook until the
onions are translucent and soft. Add the corn, potatoes, bay leaves, thyme, and the
stock and bring to a boil and then reduce to a simmer. Simmer until the potatoes are
tender, but still firm. Season will with salt and pepper.

For final assembly:
Heat the cream to a simmer and then add to the soup base and bring to a simmer

Taste for seasonings

Now you have two choices, you can serve the chowder piping hot. Ladle into soup
bowls and add a knob of butter and garnish with minced chives ... or you can let the
chowder cure, covered, over very low heat, for up to 1 hour before service