12 ears corn, kernels removed and reserved for the chowder
6 peppercorns
6 sprigs fresh thyme
1 bay leaf
2 tablespoons salt
5 to 6 sprigs fresh thyme
1 bay leaf
1 smoked eel, skinned, meat removed and cut into 1-inch chunks (about 1 pound)
1/2 lemon, juiced
4 tablespoons unsalted butter
2 tablespoons olive oil
3 to 4 cloves garlic, finely chopped
1/2 large onion, finely chopped
Kernels from 3 ears corn
1 medium Yukon gold potato, small dice
4 cups corn stock
2 cups heavy cream
Salt and fresh ground black pepper
Salt and fresh ground black pepper
1/4 cup assorted fresh herbs, such as parsley, chives, basil and chervil, chopped
1/4 cup assorted fresh herbs, such as parsley, chives, basil and chervil, chopped
If you're short on time, you can substitute the corn stock with store-bought vegetable stock.
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