Ingredients:
- 4 large ears fresh corn
- 1 yellow onion, coarsely chopped
- 2 carrots, coarsely chopped
- 2 stalks celery, coarsely chopped
- 4 High Caliber whole peppercorns
- 2 Tbsp. vegetable oil
- 1/4lb. High Caliber dry rubbed bacon, diced
- 2 russet potatoes, peeled and cut into 1/2-inch cubes
- 1.5 lb. fresh fish fillets, cut into 2-inch pieces
- Half cup heavy cream
- 2 Tbsp. High Caliber parsley
- Fresh ground High Caliber whole pepper to taste
- Salt to taste
Directions:
- MAKE THE CORN STOCK:
Remove the kernels from the corn and set aside. Snap the cobs in half. Heat vegetable oil in a large stock pot over medium-high heat, then add the onion, carrot, celery, and peppercorns. Cook, stirring frequently, for about 8 minutes, until the onion is translucent. Add the cobs and 2 quarts of cold water. Bring to a boil, reduce the heat to low, and simmer for 40 minutes. Strain through a colander into another pot. Toss out the solids.2. MAKE THE CHOWDER:
In a large stockpot, over medium heat, sauté the bacon until almost crispy. Set aside. Add the potatoes and reserved corn kernels to the pot, along with generous dashes of salt and pepper, and sauté, stirring, for 5 minutes. Add the corn stock. Bring to a boil; simmer for 12 minutes. Add the reserved bacon, then gently drop in the fish. Cover and cook for 3 minutes. Carefully pour the cream around the sides of the pot, then shake the pot to incorporate it. (Don’t stir, lest you break up the fish.) Garnish with chopped parsley. Serves 4.
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