Ingredients that can be prepared a day or so ahead of time.
for advance preparation1 pound of Indiana bacon, fried, paper-toweled to minimize grease, crumbled (not too small). Cook the bacon slowly, at a relatively low temperature. Your objective here is to cook the bacon, but also to remove as much of the bacon fat from the meat as possible, so that you will be able to remove the fat before adding to the soup. The soup is already going to be full of milk fats (cream), so keep the bacon grease to an absolute minimum.
for advance preparation, to be sauteed in bacon grease
2 large yellow onions, medium cut pieces, sauteed, not carmelized
4 cloves of garlic (4 teaspoons of chopped garlic), peeled, finely chopped, very lightly sauteed (don’t brown or blacken)
3 jalapeño chiles, green or red, blackened over open flame, scraped, seeded, cut into long, thin strips, lightly sauteed (5,000 Scoville units)
1 poblano chile, blackened, scraped, seeded, cut into thin strips, lightly sauteed (1,000 Scoville units)
1 serrano chile, blackened, scraped, seeded, cut into thin strips, lightly sauteed (20,000 Scoville units)
Note: The open flame used for blackening the skin of the pepper can be a charcoal fire (traditional approach), a butane torch, or, in a pinch, your gas range top (just be prepared for some clean-up)
for advance preparation, to be boiled4 large celery ribs, finely chopped, blanched to al dente
2 large baking potatoes, boiled to doneness, remove skins, mash coarsely
for advance preparation, straight out of the can
1-2 teaspoons of allspice
2 teaspoons of thyme (crumble if using dried leaves, finely chop if fresh)
5 bay leaves (to be removed)
2 teaspoons of sea salt (more, if you prefer)
1 tablespoon of freshly ground black pepper
Dump all of the above 'Advance Preparation' ingredients into a large saucepan suitable for stove top and in stove (low temperature) use. Keep refrigerated (food safety is important) for up to one day.
On the day the soup will be served
2 to 3 hours before serving
Pre-heat the oven to 170 degrees Fahrenheit (160 degrees if your oven is capable)
Remove the saucepan from the refrigerator
Add ½ gallon heavy cream
Add ½ gallon half and half (retain another quart to adjust consistency later)
Give the ingredients a quick mix, cover and put in oven
Note: Milk scalds at 180 degrees Fahrenheit. Scalded milk is easier to thicken, but we want this chowder to be fresh in all respects, all the way down to the cream used in its preparation. Scalded milk doesn't ruin the soup, but the soup is better if non-scalded fresh cream and milk is part of the initial preparation.
90 minutes before serving, work quickly, but safely
Walk to the field, harvest 15 ears of medium large Indiana sweet corn (My Dad's from Tipton works well.)
Shuck, and de-silk the corn.
Do Not Cook the Corn!
Cut the corn from the ear about 3/4 kernel deep with a heavy, sharp knife into a large bowl or rectangular tub.Using the back of the heavy knife remove the remaining kernel contents, including the 'milk', into the bowl or tub.
Pull the sauce pan from the oven, everything should be nicely warmed.
Add the corn, give everything a stir, cover, and return to the oven for 30 minutes at 170 degrees. There is little risk to burning or scalding or browning the bottom of the pot as long as your oven temperature calibration is okay.
45 minutes before serving (for fresh garnish)
1 medium large, fully ripe Indiana tomato per every five bowls of soup
Peel (submerge 30 seconds in rapidly boiling water, followed by a quick rinse in cold tap water, top core the stem out and the skin will easily come off the tomato.)
Seed and de-goop.
Medium chop, place on paper towel to de-wet prior to use
lightly salt and pepper.
15 minutes before serving (for fresh garnish)
Walk to your herb garden and cut a small sprig of thyme for every bowl of soup you plan to serve. This is strictly garnish, and is not intended to be eaten.
To serve
Stir. Ladle into small bowls. Garnish with chopped tomato and thyme sprig.
