Corn Chowder

Let's Cook

1. Step 1.

   Add to a soup pot and cook, stirring over medium heat, until beginning to crisp, about 10 minutes: 4 slices bacon, chopped

2. Step 2.

   Leaving the bacon in the pan, spoon off all but 2 tablespoons of fat. Add and cook, stirring, until tender and slightly browned, about 10 minutes: 1 small onion, chopped; 2 celery ribs, diced

3. Step 3.

   Meanwhile remove the kernels from: 6 small ears corn

4. Step 4.

   Set the kernels aside. Add the cobs to the pot, then add: 4 ½ cups milk; 2 gold or red potatoes, diced

5. Step 5.

   Push the corncobs down into the milk. Bring the milk almost to a boil, reduce the heat, cover, and simmer until the potatoes are tender, about 15 minutes. Remove the cobs. Stir in the reserved corn kernels along with: 1 teaspoon salt; ½ teaspoon white or black pepper

6. Step 6.

   Simmer gently until the corn is tender, about 5 minutes. Remove from the heat. With a slotted spoon, remove 1 ½ cups solids from the soup and puree until smooth. Return to the soup and add: 1 tablespoon butter

7. Step 7.

   Let stand until the butter is melted, then stir and serve.