Corn Chowder Giangi's Kitchen Style
6 corn ears, grilled with husks on until nicely charred, removed from the cob with a sharp knife or, 2 pounds frozen
1 large russet potato, peeled and diced
4 thick slices of bacon, sliced into slivers
¼ cup olive oil
1 large yellow onion diced
1 garlic clove, peeled and core end removed
salt and pepper
½ lime, squeezed
¼ cup white wine
6 cups chicken or vegetable stock
1 bay leaf
½ cup half and half
In a large heavy-bottom saucepan, over medium-high heat, cook the bacon with the olive oil until crisp. Remove the bacon with a slotted spoon and set it aside.
Lower the heat to medium and add the onion and cook until translucent, about 5 minutes. Add the garlic, salt, and pepper and cook for 1 more minute.
Add the potatoes, corn kernels, lime juice, and white wine. Stir until the wine is reduced. Add the chicken stock, bay leaf, the reserved corn cob if using, bring to a boil, and simmer uncovered for about 20 minutes until the corn and the potatoes are tender stirring occasionally. Remove the corn cob, bay leave and toss them.
Taste and season with salt and pepper to your liking. Add the soup in batches, if need be, to a blender saving a cup of kernels and potatoes for later. Puree and transfer back into the saucepan.
Add the half and half stir well over medium-low heat. Warm up the bacon.
Place the soup into a bowl, add some of the kernels that you set aside to each bowl and sprinkle some of the bacon over it.