A delightful and hearty chowder featuring sweet corn and tender potatoes, perfect for any occasion.
Prepare the corn by husking it and removing the silk.
Use a damp paper towel to remove stubborn silk strands.
Cut the kernels off the cob and scrape the cobs to collect the milky substance.
The milky substance adds extra flavor to the chowder.
Cook the bacon in a pot over medium heat until crispy, then remove and set aside.
Save the bacon fat for added flavor in the chowder.
Sauté the onion and bell pepper in the bacon fat until tender.
Stir occasionally to prevent sticking.
Add the corn, potatoes, thyme, cumin, and turmeric to the pot and stir.
Ensure the spices coat the vegetables evenly.
Pour in the water and bring to a boil, then reduce heat and simmer until potatoes are tender.
Cover the pot to speed up the cooking process.
Mix the cornstarch with a small amount of water and stir into the chowder to thicken.
Stir constantly to avoid lumps.
Stir in the cream and adjust seasoning with salt and pepper.
Taste and adjust seasoning gradually.
Serve the chowder hot, garnished with chives and scallions.
Serve with crusty bread for a complete meal.
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