Corn Chowder with Variations | Louisiana Kitchen & Culture

Ingredients

• About 8 medium-sized ears corn, or 4 cups thawed frozen or drained canned corn kernels
• 6 ounces salt pork, trimmed of rind and cut into small cubes, or 6 thick slices bacon, cut crosswise into 1-inch lengths
• 2 tablespoons canola or other high­-quality vegetable oil, if using salt pork
• ½ cups finely chopped leek, including pale green portion
• 2 cups finely chopped yellow or white onion
• 3 tablespoons all-purpose flour
• 4 cups vegetable or reduced-sodium chicken broth
• 4 cups diced or sliced peeled boiling potatoes (about 2 pounds)
• 2 tablespoons minced fresh thyme, or 2 teaspoons crumbled dried thyme
• 2 bay leaves
• 1 cup heavy (whipping) cream, light cream, or half-and-half
• Salt
• Freshly ground black or white pepper
• Ground cayenne or other dried hot chile or hot sauce