A few miles down the road is a wonderful, family-owned farmstand, Tenney Farm, famous far and wide for their corn. In August and September, most of the markets around here have bushel baskets overflowing with corn, with a handmade sign "Tenney's corn". I eat it raw, it's so fresh and sweet. I make corn salsa , too, but mostly I make this delicious corn chowder, fragrant with lots of fresh dill.
4 slices thick cut bacon, diced
3 large white or red boiling potatoes, diced
1 large onion, diced or sliced thinly
1 t. thyme
2 cups fresh corn, cut off the cob ( or frozen, if you must)
1 cup chicken stock
3 T. fresh dill, chopped
salt and lots of fresh pepper
Cook the bacon until brown. Drain the fat off, and add the onion and potatoes to the bacon. Cover with the chicken stock and enough water to cover the potatoes by about an inch or two. Cook until potatoes are tender, then add the thyme, the corn, the salt and pepper, and the dill. Add a little more water if you need it - but not too much, since you'll be adding cream later. Cook about 10 minutes longer, until the corn is cooked. Add cream, a little at a time, until the chowder looks creamy and pale, with those delicious flecks of dill, bacon, and corn.
Adjust seasonings, add more pepper, salt and dill as needed.
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