Sitting on the dramatic cliffs on the Hudson near Poughkeepsie, NY is the Culinary Institute of America. I used to go with my parents for lunch every time we played Vassar in squash. The food is amazing at their various restaurants, and pretty reasonably priced because it's being made and served by students. I definitely recommend it. Because we loved it so much, my mom bought be The Culinary Institue of America Book of Soups. Every soup I've tried has been delicious. I had a bag of corn that I'd frozen last summer and wanted to finally use it, so I tried this chowder from the book. It has a great flavor and a slight kick and is much lighter than normal corn chowder. This makes 8 servings.
Ingredients:
6 ears corn, shucked (or 3 cups)
1 cup heavy cream
2 slices of bacon, minced
1 medium onion, finely diced
1 red bell pepper, minced
1 celery stalk, finely diced
1 garlic clove, minced
1 1/2 quarts chicken broth
3 yellow or white potatoes, peeled and diced
3 medium tomatoes, peeled, seeded, and chopped, juices reserved
one 4-oz can green chiles, drained and chopped
1 cup grated Monterey jack cheese
salt, to taste
freshly ground black pepper, to taste
Tobasco sauce, to taste
1 cup corn tortilla strips, toasted, or chips
Directions:
Reserve 3/4 cup of corn and set asdes. Puree the remaining corn with the heavy cream in a blender and set aside. Sautee the bacon in a soup pan until crisp then add the onion, pepper, celery, and garlic.
Cover and reduce the heat, stirring occasionally until tender (about 10-12 minutes). Add the broth, potatoes, and tomatoes and their juices and bring to a simmer. Cook until potatoes are tender (about 20 minutes). Add the pureed, reserved corn, chiles, and cheese. Season with salt, pepper, and Tobasco. Serve with chips.
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