Corn Chowder

Well, with the close of the Fair we can expect the weather to turn cooler which means the we have finally made it to Fall. Nothing says fall more to me than comfort foods such as stews and soups. This chowder is one of my favorites. The panchettta adds a richness that is nice but you can substitute regular bacon if you need to . 

5 ears                 Sweet corn (Kernels removed)
1 ea.                   Yellow onions diced
1 rib                   Celery diced
4 oz.                   Carrot diced
2 oz.                    Panchetta diced
2 ea.                   Yukon gold potatoes diced
1 Qt.                   Corn Liquor
1 cup                   Heavy cream
1 tsp.                   Thyme
TT                       Salt and pepper
as needed             Flour

Place the corn on a cookie sheet. Roast the corn for 5 min. at 350. Puree all but 1 cup of the corn in a mixer until smooth. In a medium sauce pan render the panchetta. Add the onions, celery and carrots sweating the vegetables. Sift in 2 tbl. Of flour and cook until lightly browned, stir constantly. Add the Liquor, puree and the potatoes. Bring the mixture to a boil and reduce to a simmer cook for twenty min. Adjust the seasonings and finish with the cream.

Corn Liquor- Ruff chop the corn cobs and add to 6 cups of water and a bay leaf. Bring the mixture to a boil and reduce to a simmer and cook for 30 min. Strain through a mesh sieve.