Bacon Makes it Better Corn Chowder with Tomato and Ricotta Salata Salad

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Bacon really does make it better! Don't forget the Oyster Crackers too!

You *could* make this with some Oscar Meyer bacon, but why would you want to? If you're looking for a real treat get something nice, and smoky, and thick from your favorite butcher. We used the Black Forest bacon from the Whole Foods meat counter. Mmmmmm. Perfect.

This is a whole meal. Nice and filling, but not too heavy. Recipe includes fixings for a salad and asks you to pick up a nice loaf of crusty bread. We chose Harry's Harvest, rustic multigrain, from Grace Baking. You can find this at Whole Foods.

Since I haven't gotten into the habit of making my own stock I use Penzey's soup bases. I keep the jars in the fridge, though it doesn't need refrigeration, and just scoop some paste out and make stock whenever I need it. Kind of like boullion, but it seems like it's much higher quality.

1 quart chicken stock
4 ears of fresh corn
5 tablespoons EVOO
6 slices bacon, chopped
2 tablespoons unsalted butter
1 large yellow onion, chopped
3 garlic cloves
1 tablespoon fresh thyme leaves, chopped
1 bay leaf
3 dashes hot sauce
salt and freshly ground pepper
1 rounded tablespoon dijon mustard
20 fresh basil leaves, torn or chopped
2 tablespoons AP flour
1 cup heavy cream
1/2 small red onion
1 pint grape tomatoes
1 seedless cucumber, cut in half lengthwise, then thinly sliced into half-moons
1/4 cup fresh flat-leaf parsley, chopped
6 ounces ricotta salata, crumbled
oyster crackers
crusty bread

Place the chcken stock n a large pot over high heat; bring it to a boil while you prepare the corn. Cut the corn kernels from the cobs. Add the cobs to the stock and simmer for 8-10 minutes, to get every little bit of corn flavor in your chowder. (Cut cobs in pieces if necessary to submerge them entirely.)

Preheat a soup pot over medium-hgh heat with 2 tablespoons of EVOO. Add the chopped bacon and cook until crisp, about 2-3 minutes. Remove the crispy bacon from the pot with a slotted spoon to a plate lined with a paper towel and reserve. Return the pot to the heat and add the butter. Once the butter melts add the yellow onions, garlic, thyme, bay leaf, hot sauce, salt, and pepper. Cook, strring frequently, for 4 minutes, or until the onions are starting to brown.

While the onions cook, in a small bowl, cobine the dijon mustard, red wine vinegar, salt, and pepper. Whisk in the remaining 3 tablespoons of EVOO, then stir in the basil and reserve.

Add the reserved corn kernels to the onions in the soup pot and cook for 2 minutes. Dust the onions and corn kernals with the flour and cook for 1 minute more. Remove and discard the simmered cobs from the boiling stock. Whisk the hot stock into the onions and corn several ladlefuls at a time until inorperated. Add the cream, bring to a simmer, and cook for 8-10 minutes.

While the soup is cooking, in a large bowl combne the red onions, grape tomatoes, cucumbers, parsley, and crumbled ricotta salata cheese. Pour the reserved dressing over the salad and toss to coat. Season the salad with salt and pepper.

Server the soup garnished with lots of crispy bacon pieces and oyster crackers. Serve the tomato rcotta salad with some crusty bread alongside.