- 10 ears of corn, shucked
- 1 chipotle pepper (canned in Adobo sauce, add 2 if you’re the spicy type)
- 1 slice bacon minced (leave this out for vegetarians)
- 1 tablespoon unsalted butter
- 1 large onion , preferably Spanish, chopped fine
- 2 medium cloves garlic , minced (about 2 teaspoons)
- 1 tablespoon flour
- 3 cups chicken stock
- 2 medium red potatoes (about 12 ounces), scrubbed and cut into 1/4-inch cubes (about 2 cups)
- 1 bay leaf
- 1 teaspoon minced fresh thyme leaves (or 1/4 teaspoon dried)
- 2 cups 2% milk
- 2 tablespoons minced fresh parsley leaves (optional)
- 1 1/2 teaspoons salt
- Ground black pepper
1. Stand corn on end. Using chef’s knife, cut kernels from 4 ears corn (about 3 cups); set aside. For the other 6 ears of corn grate kernels on large holes of box grater, then firmly scrape any pulp remaining with back of knife (you should have 2 generous cups).
2. Sauté bacon in a large heavy-bottomed saucepan over medium-high heat, until crisp and golden brown, about 10 minutes. Reduce heat to low, stir in butter and onions, cover pot, and cook until softened, about 12 minutes. Add garlic and chipotle pepper and sauté until fragrant, about 1 minute. Stir in flour and cook, stirring constantly, about 2 minutes.
3. 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 whole corn kernels and return to simmer; simmer until corn kernels are tender yet still slightly crunchy, about 5 minutes longer. Stir in parsley, salt, and pepper to taste and serve immediately.