Corn Chowder


    For the stock:

    • 8 ears fresh corn
    • 2 large cloves garlic
    • 4medium scallions
    • 4 slices thick-cut bacon (about 6 ounces)
    • 4 sprigs fresh parsley
    • 8 cups water
    • 2 sprigs fresh thyme
    • 1bay leaf
    • 1 teaspoon kosher salt
    • 8whole black peppercorns


    For the chowder:

    • 2 large cloves garlic
    • 1large shallot
    • 4medium scallions
    • 1 pound russet potatoes
    • 4 tablespoons unsalted butter, divided
    • 3 1/2 teaspoons kosher salt, divided, plus more as needed
    • 1/4 teaspoon red pepper flakes
    • 1/4 cup dry white wine
    • 2 tablespoons all-purpose flour
    • 1 1/2 cups heavy cream
    • 1/2 teaspoon fresh ground black pepper
    • Oyster crackers, for serving
    • 30:30 THC:CBD oil


    1. Shuck the corn. Remove the husks and silk from 8 ears fresh corn and discard.
    2. Prepare the stock ingredients. Cut the kernels from the corn (about 5 1/2 cups) and transfer to a bowl; reserve the cobs. Crush 2 large garlic cloves with the flat side of a chef’s knife. Cut the whites from 4 medium scallions, leaving them whole; reserve the greens for another use. Pick the leaves from 4 fresh parsley sprigs; reserve the stems for the stock and the leaves for garnish. Cut 4 strips thick-cut bacon crosswise into 1/2-inch-wide pieces.
    3. Cook the bacon. Place the bacon in a large heavy-bottomed stockpot or Dutch oven and cook over medium-high heat until fat is rendered out and the bacon is crisp all over, 8 to 10 minutes. Using a slotted spoon, transfer the bacon to a medium bowl.
    4. Make the stock. Add the corn cobs, crushed garlic, scallion whites, parsley stems, 8 cups water, 2 sprigs fresh thyme, 1 bay leaf, 1 teaspoon kosher salt, and 8 whole black peppercorns to the pot. Bring to a boil. Reduce the heat to maintain a gentle simmer and cook uncovered until broth is fragrant and tastes like corn, 45 to 55 minutes.
    5. Strain the stock. Fit a fine-mesh strainer over a large heatproof bowl. Strain the stock and discard the solids. Wash and dry the pot.
    6. Prepare the chowder ingredients. Finely chop 2 large garlic cloves and 1 large shallot. Thinly slice 4 medium scallions, keeping the whites separate from the greens. Reserve the greens for garnish. Peel and dice 1 pound russet potatoes.
    7. Start the chowder. Melt 2 tablespoons of the unsalted butter in the pot over medium heat. Once it foams, add the reserved corn kernels and 1/2 teaspoon of the kosher salt. Cook until the kernels have softened and begin to stick to the bottom of the pot, about 8 minutes. Transfer the kernels to the bowl with the bacon.
    8. Cook the aromatics and potatoes. Melt the remaining 2 tablespoons unsalted butter in the pot over medium heat. Add the shallots, scallion whites, garlic, 1/4 teaspoon red pepper flakes, and 1/2 teaspoon of the kosher salt. Cook until just tender, about 2 minutes. Add 1/4 cup dry white wine and cook until mostly evaporated, scraping the brown bits from bottom of the pot, 1 to 2 minutes. Add the potatoes and 1/2 teaspoon of the kosher salt. Cook, stirring occasionally, until the edges of the potatoes begin to turn translucent, about 3 minutes. Add 2 tablespoons all-purpose flour and stir well to coat the vegetables, about 1 minute.
    9. Add the remaining chowder ingredients. Add the reserved stock and scrape up any browned bits from the bottom of the pot. Bring to a boil. Reduce the heat to maintain a gentle simmer and cook uncovered until the potatoes are knife-tender, about 10 minutes. Add the bacon and corn mixture and bring to a simmer. Cook, stirring occasionally, until the chowder is slightly thickened, about 10 minutes more. Meanwhile, finely chop the reserved parsley leaves.
    10. Finish the chowder. Add 1 1/2 cups heavy cream to the chowder and stir to combine. Add the remaining 2 teaspoons kosher salt and 1/2 teaspoon black pepper. Taste and season with more kosher salt as needed. Serve garnished with the chopped parsley, scallion greens, and more black pepper if desired. Serve with oyster crackers.


    Make ahead: The corn stock can be made up to 2 days ahead and refrigerated, or frozen for up to 6 months.

    Storage: Refrigerate leftovers in an airtight container for up to 4 days.

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