For me, it’s a tie between tomatoes and corn on the cob for summer’s blue ribbon winner.  The wonderful thing about both of them is that it takes so little to bring them to their heights.  After last summer’s terrible cold, rainy season (along with a blight that hit east coast tomato gardens) which left us longing for a juicy tomato and a sweet ear of corn, it has been a delight to bring the bounty of this summer to the table.

We have enjoyed corn on the cob almost every night – sometimes on the grill and sometimes from the steaming pot on top of the stove.  Either way is easy to do and easy to enjoy.  Particularly because I don’t like to insult my corn with butter or seasonings.  (Well, once in awhile I will drizzle on a little Tabasco and then rub it in with a piece of lime.)  I have to keep reminding myself that there are so many other things to do with corn, particularly when it is at its sweetest.  I love corn fritters, soufflés, puddings, salsas, pancakes, salads, relishes, and I have even tried it in ice cream (which wasn’t bad).  However, my favorite is corn chowder, but I often don’t make it in the summer ‘cause it seems just too rich for a warm summer’s meal.  But, this week brought heavy rains and cooler temperatures so I went right at it.  Try it – I think that I make a pretty tasty chowder!

Corn Chowder

Serves 6 to 8

10 ears fresh corn, shucked

6 cups whole milk

3 cups chicken stock or low sodium, fat-free canned chicken broth

½ pound slab bacon, cut into small dice

3 leeks, some green part, well-washed and finely diced

1 red bell pepper, stemmed, seeded, membrane removed, and finely diced

¾ pound potatoes, peeled and cut into a medium dice

Salt and pepper to taste

Using a sharp knife or corn kernel remover, remove all of the kernels from the corn cobs, separately reserving the kernels and cobs.

Combine the cobs with the milk and stock in a large pot.  Place over medium heat and bring to a simmer.  Simmer for 15 minutes.

While the cobs are infusing the liquid, place the bacon in a medium frying pan over low heat.  Fry, stirring occasionally, for about 12 minutes or until the bacon bits are brown and crisp.  Using a slotted spoon, remove the bacon from the pan and place on a double layer of paper towel to drain.

Pour off most of the bacon fat from the pan and return it to medium heat.  Add the leeks and bell pepper and sauté for about 4 minutes or just until slightly softened.  Again,

using a slotted spoon, remove the vegetables from the pan and place on a double layer of paper towel to drain.

Remove the cobs from the liquid and place on a platter to rest until cool enough to handle.

Add the potatoes along with the leeks and bell pepper to the liquid.  Season with salt (remembering the bacon and its fat) and lots of black pepper.  Bring to a simmer; then lower the heat and cook at a bare simmer for about 12 minutes or until the potatoes are just about soft.

Using a sharp knife, scrape the cooled cobs to extract all of the milky residue from the kernels.  Add the residue to the liquid.

Add the reserved corn kernels to the simmering soup.  Raise the heat and bring to a simmer.  Simmer for 5 minutes or until the kernels are just tender.

Remove about 2 cups of the soup from the pan and transfer to a blender.  Process to a rough pureé.  Return the pureé to the pan and simmer for another 5 minutes.

Remove from the heat and stir in the reserved bacon bits.  Taste and, if necessary, season with additional salt and pepper.

Serve hot, garnished with a bit of whipped cream, sour cream, yogurt, minced chives, or more crisp bacon.