Autumn Corn Chowder
6 ears of corn
6 strips of bacon, cut into 1/2-inch pieces
1 small onion
1 medium bell pepper, finely chopped
1 jalapeño pepper, seeded and finely chopped (if you like a bit of a spicy kick - this ingredient is optional)
1 small stick of celery, finely chopped
3 medium tomatoes, finely chopped
2 medium potatoes, peeled and cubed
Salt & pepper to taste
Pinch of sugar
1 bay leaf
2 cups light cream, at room temperature
1 cup milk
Chopped parsley, for garnish (optional)
Working over a bowl, cut the corn kernels from the cobs at about half their depth. Then, using the back of the knife, scrape the cobs over the bowl to release all the "milk". Set aside.
In a large saucepan, fry the bacon over moderately high heat, stirring occasionally, until crisp. Transfer the bacon to paper towels to drain. Crumble and reserve.
Leave the bacon drippings in the pan. Add the onion to the drippings, and cook over medium heat until golden, about 4 to 5 minutes. Add the bell pepper, jalapeño, and celery, and cook until slightly softened, about 2 minutes. Add the tomatoes, potatoes, salt, allspice, sugar, bay leaf and the reserved corn kernels and their "milk" and stir well. Cook over moderate heat until mixture begins to sizzle.
Reduce the heat to low. Cover and cook, stirring occasionally, until the potatoes are tender, about 35 to 45 minutes.
Stir in the cream and milk and bring to a boil. Remove chowder from heat and season to taste.
Ladle the chowder into bowls and garnish with the crumbled bacon and parsley.
Recipe adapted from Food 52.