Henry Killam’s Corn Chowder

(WTNH) - Emily Brooks shares a recipe from her cookbook, Connecticut Farmer & Feast.

Henry Killam’s Corn Chowder
SERVES 6
10 medium ears fresh corn, husked
3 ounces salt pork cut into 2 cubes
1 tablespoon unsalted butter
1 large sweet onion, diced
3 tablespoons all-purpose flour
4 cups low-sodium chicken stock
2 medium red potatoes, scrubbed and cut into 1⁄4-inch dice, about 3 cups
1 bay leaf
2 teaspoons fresh thyme leaves
1 large orange, peeled, sectioned, and diced 1 cup whole milk
1 cup heavy cream
Salt and pepper

1. Standing the corn on end, cut the kernels from 4 ears of corn. Set aside. Grate the remaining 6 ears of corn on a box grater, scraping any remaining pulp from the cobs with a butter knife. Transfer the grated corn and pulp to a second bowl and set aside.
2. Sauté the salt pork in a large stockpot over medium-high heat, pressing down on the pieces to render the fat, until the cubes are crisp and golden brown, about 10 minutes. Reduce the heat to low; stir in the butter and onion, and cook until the onion has softened. Remove salt pork and set aside.
3. Stir in the flour and cook, stirring constantly, until the flour begins to brown. Whisking constantly, gradually add the stock. Add the potatoes, bay leaf, thyme, orange pieces, milk, cream, grated corn and pulp, and reserved salt pork; bring to a boil. Reduce heat to medium-low and simmer until the potatoes are almost tender, about 8 minutes.
4. Add the reserved corn kernels and heavy cream and return to a simmer, cooking until the corn kernels are tender but slightly crunchy, about 5 minutes.
5. Discard the bay leaf and salt pork. Season to taste with salt and pepper. Serve warm.