Summer Corn Chowder

By á-114923

This wonderful chowder has also got potatoes in it, which provides a lot of creaminess, and body to it, and along with the sweetness of the corn, mixed in with some delcious bacon, some chives and seasoning, and you’re got yourself a perfect summer corn chowder.

This is so tasty, you’ll be coming back for a second helping.

A big thank you to Jaclyn at cookingclassy for this amazing recipe. It was delicious!

Ingredients

• 8 ears fresh sweet yellow corn, husked and silks removed and kernels cut from cob
• 3 Tbsp butter
• 5 slices bacon, cut into 1/4 to 1/2-inch pieces
• 1 medium yellow onion chopped (1 1/2 cups)
• 1/4 cup all-purpose flour
• 1 clove garlic, minced
• 5 cups water
• 1 lb Yukon Gold potatoes, cut into 1/2-inch pieces
• 1/2 tsp dried thyme
• 1 bay leaf
• Salt and freshly ground black pepper
• 1 cup half and half
• 1 Tbsp honey
• 2 – 3 Tbsp chopped fresh chives
• Shredded cheddar cheese, for serving (optional)

Preparation

Step 1

Melt butter in a large pot over medium heat. Add the onion and bacon and cook, stirring frequently, until onion has softened and just starting to brown around edges, about 8 – 10 minutes. Add in 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 in 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 leave then transfer 2 1/2 cups of the chowder to a blender and blend until smooth. Stir the mixture back into the pot then stir in half and half and honey. Sprinkle each serving with chives and optional cheddar.