Manhattan Corn Chowder

Our delicious soups are probably one of our trademarks; the one above is the latest: Manhattan corn chowder. It is perhaps one of the best as well, an end of summer supper that satisfies and nourishes. Plus, it's easy to make. Here's how:

Render some pieces of pork jowl in bacon fat - or just render some bacon in bacon fat.
Sweat some chopped celery, onion and carrot (your basic mirepoix) in the fat. Add chopped tomato and fresh corn cut off the cob. Use corn stock for the liquid (take your cobs, from which you removed the corn, and simmer them for an hour or two, releasing all that corn flavor) and add it now to the vegetables and pork. Sprinkle with a little paprika, drop in a bundle of fresh thyme (which you will remove when it has served it purpose) and taste after adding a bit salt and pepper. Simmer until the flavors have melded and you like it. If you want to give the soup more body, add a little cornstarch.

(Quantity wise, that is the beauty of soup - you've got six ears of corn? Well then that's how much soup you'll make, isn't it? Along with a couple of tomatoes, ratio everything else to match.)

Of course leaving out the pork will make it vegetarian....

Cheers!