Corn Chowder

Method

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1. 1If using fresh corn, stand each ear upright and cut off the kernels, then scrape the cobs with the back of the knife to release their milky juice. In a pot, cook the smoked beef in 1 tbsp butter for 3-4 minutes until crisp at the edges and set half aside for serving.
2. 2Add the remaining butter and cook the onion and celery for 6-7 minutes until soft and translucent. Add the garlic and stir for 1 minute.
3. 3Sprinkle in the flour and stir constantly for 1-2 minutes; it should lose its raw smell without taking on color.
4. 4Gradually whisk in the stock so no lumps form. Add the potatoes, thyme, salt and pepper, bring to a boil, then simmer for 12-15 minutes until the potatoes crush easily with a fork.
5. 5Add the corn, milk and cream and cook at a bare simmer, without boiling, for 8-10 minutes; milk can curdle over high heat.
6. 6Transfer about a third of the soup to a blender, blend smooth and return it to the pot. The chowder becomes thick and creamy while keeping plenty of whole corn and potato.
7. 7Taste for salt and ladle into bowls. Top with the reserved crispy beef and the scallions and serve hot.