Zomppa's Corn Chowder

Ingredients

10 ears corn, husks and silks removed

Preparation

Stand corn on end. Using chef’s knife, cut kernels from 4 ears corn (you should have about 3 cups); transfer to medium bowl and set aside. Grate kernels from remaining 6 ears on large holes of box grater, then firmly scrape any pulp remaining on cobs with back of knife (you should have 2 generous cups kernels and pulp). Transfer to separate bowl and set aside.

Sauté all of the pancetta in Dutch oven or large heavy-bottomed saucepan over medium-high heat, turning with tongs and pressing down on pieces to render fat, until cubes are crisp and golden brown, about 10 minutes.

Remove half of the pancetta to a paper-towel lined plate.

Reduce heat to low, stir in butter and onions, cover pot, and cook until softened, about 12 minutes.

Add garlic and sauté until fragrant, about 1 minute.

Stir in flour and cook, stirring constantly, about 2 minutes.

Whisking constantly, gradually add stock.

Add potatoes, bay leaf, thyme, milk, grated corn and pulp; bring to boil.

Reduce heat to medium-low and simmer until potatoes are almost tender, 8 to 10 minutes.

Add reserved corn kernels and heavy cream and return to simmer; simmer until corn kernels are tender yet still slightly crunchy, about 5 minutes longer.

Discard bay leaf.

Stir in parsley, salt, and pepper to taste and top with reserved pancetta. 13. Serve immediately.