Summer Corn Chowder

This week summer produce is at its best and it was rainy.  Perfect time to make summer soup!  This recipe comes from Martha Stewart Living July/August 1997.  The recipe calls for fresh thyme, but I didn't have any so I used oregano.  Thyme is such a fall flavor, I don't like using in the summer as much.  Oregano tastes much more summery to me.  I have two kinds of oregano in my garden, which I didn't know until it really started to grow.  One is lighter green and grows close to the ground.  The other is darker green and grows tall.   The contrast of the sweet corn with the slightly spicy poblano pepper is just about the best combination ever.

This soup takes about 30 minutes to put together.  I served it with homemade biscuits.

Summer Corn Chowder (serves 4-6)
4 slices of bacon, cut into 1/4 inch pieces

1 small onion, diced (1 cup)
2 ribs of celery, cut into 1/2 inch dice (3/4 c.)
8 sprigs oregano (or thyme)
3 c. chicken stock
3 ears yellow corn, kernels removed (about 2 1/2 cups)
5 oz. small fingerling potatoes, cut into 1/4 inch slices
1 poblano chile, seeded and cut into 1/2 inch dice
1 1/2 cups half-n-half

1. Place bacon in small stockpot over medium-high heat.  Cook, stirring occasionally, until bacon is deep golden brown.  Remove with slotted spoon to paper towel. Discard all but 2 T. fat.
2. Add onions, celery, oregano and salt and pepper to taste to stockpot; cook about 8 minutes, until translucent.  Add stock, bring to a boil.  Reduce heat to medium; simmer 15 minutes.
3. Add corn, potatoes, and chile; cook until potatoes are tender, 8 to 10 minutes. Remove and discard oregano.  Add half-n-half, and simmer until soup is hot.  Adjust seasoning with salt and pepper, and garnish with reserved bacon.