Summer Corn Chowder
- Ready In:
- 8 ears fresh sweet corn, husked and silks removed and kernels cut from cob
- 3 tablespoons butter
- 5 slices bacon, cut into 1/4 inch pieces
- 1 medium yellow onion, chopped
- 1⁄4 cup all-purpose flour
- 1 garlic clove, minced
- 5 cups water
- 1 lb yukon gold potato, cut into 1/2 inch pieces
- 1⁄2 teaspoon dried thyme
- 1 bay leaf
- salt, to taste (I skipped this too)
- pepper, to taste
- 1 cup half-and-half
- 1 tablespoon honey
- 2 -3 tablespoons chopped fresh chives
- shredded cheddar cheese, for serving
- Melt butter in a large pot over medium heat.
- Add the onion and bacon and cook, stirring frequently, until onion has softened and is just starting to brown around edges (about 8 to 10 minutes).
- Add the flour and garlic and cook 1 1/2 minutes.
- While whisking, slowly pour in 5 cups water. Bring mixture to a boil, stirring constantly, then stir in corn kernels and potatoes.
- Add thyme and bay leaf and season with salt and pepper to taste.
- Bring to a light boil, then reduce heat to medium-low and allow to simmer, stirring occasionally, until potatoes are tender, about 20 minutes.
- Remove bay leaf and transfer 2 1/2 cups of chowder to a blender and blend until smooth (I skipped this step and left mine chunky).
- Stir the mixture back into the pot and add half and half and honey. Sprinkle each serving with chives and optional cheddar.
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I love to try new recipes, and this is a wonderful site to find new additions. I rarely make the same thing twice because it's so much fun to try something different. My life long dream is to travel the world and eat my way around it.