-
1
Place the chicken stock in a large pot over high heat; bring it to a boil while you prepare the corn.
-
2
Cut the corn kernels from the cobs.
-
3
Add the cobs to the stock and simmer for 8 to 10 minutes, to get every little bit of corn flavor in your chowder.
-
4
(Cut the cobs in pieces if necessary to submerge them entirely.)
-
5
Preheat a soup pot over medium-high heat with 2 tablespoons of the EVOO (twice around the pan).
-
6
Add the chopped bacon and cook until crisp, about 2 to 3 minutes.
-
7
Remove the crispy bacon from the pot with a slotted spoon to a plate lined with a paper towel and reserve.
-
8
Return the pot to the heat and add the butter.
-
9
Once the butter melts, add the yellow onions, garlic, thyme, bay leaf, hot sauce, salt, and pepper.
-
10
Cook, stirring frequently, for 4 minutes, or until the onions are starting to brown.
-
11
While the onions cook, in a small bowl combine the Dijon mustard, red wine vinegar, salt, and pepper.
-
12
Whisk in the remaining 3 tablespoons of EVOO, then stir in the basil and reserve.
-
13
Add the reserved corn kernels to the onions in the soup pot and cook for 2 minutes.
-
14
Dust the onions and corn kernels with the flour and cook for 1 minute more.
-
15
Remove and discard the simmered cobs from the boiling stock.
-
16
Whisk the hot stock into the onions and corn several ladlefuls at a time until incorporated.
-
17
Add the cream, bring to a simmer, and cook for 8 to 10 minutes.
-
18
While the soup is cooking, in a large bowl combine the red onions, grape tomatoes, cucumbers, parsley, and crumbled ricotta salata cheese.
-
19
Pour the reserved dressing over the salad and toss to coat.
-
20
Season the salad with salt and pepper.
-
21
Serve the soup garnished with lots of the crispy bacon pieces and oyster crackers.
-
22
Serve the tomato ricotta salata salad with some crusty bread alongside.
