Summer Corn Chowder

Summer Corn Chowder
Serves 6
  1. 6 medium ears of corn
  2. 6 strips of bacon, cut into 1/2-inch pieces
  3. 1 small onion
  4. 1 medium poblano, finely chopped
  5. 1 jalapeño pepper, seeded and finely chopped
  6. 1 small celery rib, finely chopped
  7. 3 medium tomatoes, peeled, seeded and finely chopped
  8. 2 medium boiling potatoes (about 1 pound), peeled and cubed
  9. 1 teaspoon salt
  10. 1/8 teaspoon ground allspice
  11. Pinch of sugar
  12. 1 small bay leaf
  13. 2 cups light cream, at room temperature
  14. 1 cup milk
  15. Freshly ground black pepper
  16. Chopped parsley, for garnish
  1. Working over a bowl, cut the corn kernels from the cobs at about half their depth. Then, using the back of the knife, scrape the cobs over the bowl to release all the "milk"; set aside.
  2. In a large saucepan, fry the bacon over moderately high heat, stirring occasionally, until crisp, about 10 minutes. Transfer the bacon to paper towels to drain. Crumble and reserve.
  3. Discard all but 3 tablespoons of the bacon drippings from the pan. Add the onion and cook over moderate heat until golden, 4 to 5 minutes. Add the poblano pepper, jalapeño and celery and cook until slightly softened, about 2 minutes. Add the tomatoes, potatoes, salt, allspice, sugar, bay leaf and the reserved corn kernels and their "milk" and stir well. Cook over moderate heat until mixture begins to sizzle.
  4. Reduce the heat to low. Cover and cook, stirring occasionally, until the potatoes are tender, 35 to 45 minutes. Stir in the cream and milk and bring just to a boil. Remove from heat and season with black pepper to taste.
  5. Ladle the chowder into bowls and garnish with the crumbled bacon and parsley.
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