Caramelized Corn Chowder

If you're looking for a new twist to an old favorite you'll love this caramelized version of corn chowder. While the recipe calls for frying corn until it begins to caramelize, the chowder was really named to grab your attention - I didn't think something called fried corn chowder would faze you. If you're still with me, it's wonderful by the cup as a Thanksgiving starter. It's better still by the bowlful on a damp winter night. It's easy to do and truly delicious, so build a fire, light the candles, uncork the wine and enjoy some chowder Oregon-style.

Caramelized Corn Chowder

Ingredients:
1 teaspoon canola or vegetable oil
6 slices slab bacon, diced
1 large onion, diced
4 teaspoons chopped garlic
2 tablespoons all-purpose flour
1 quart chicken stock
4 large Yukon gold potatoes, diced
1 cup heavy cream or half-and-half
1 to 2 teaspoons hot pepper sauce (i.e. Tabasco)
1 tablespoon chopped fresh basil
1 tablespoon butter
4 cups fresh corn (see cook's note regarding frozen corn)
1/4 teaspoon granulated sugar
Salt and pepper to taste
Garnish: chopped basil or parsley

Directions:
1) Heat oil in a 5 to 6-quart stockpot. Add bacon and cook until bacon is brown and crisp. Transfer to paper toweling. Set aside.
2) Add onion to pan and cook until onions are tender, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Blend in flour and cook until it begins to brown. Whisk in stock. Add potatoes and cook until tender, about 10 minutes. Add cream, hot pepper sauce to taste and basil. Keep warm.
3) Meanwhile, heat butter in a large skillet. Add the corn and sugar; stir to distribute sugar. Cook, without stirring, until underside is brown, about 4 minutes. Turn and cook until reverse side is brown, about 4 minutes longer.
4) Add corn and reserved bacon to soup. Adjust salt and pepper to taste. Simmer for 10 minutes. Garnish with parsley or basil. Yield: 6 generous servings.

Cook's Note: Thawed frozen corn may be used if patted dry.