Summer Corn Chowder
Summer corn chowder combines sweet corn, tender potatoes, smoky bacon, and a lightly creamy broth in one satisfying pot.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- 8 ears fresh sweet yellow corn husked, silks removed, kernels cut from cob
- 3 Tbsp butter
- 5 slices bacon cut into 1/4- to 1/2-inch pieces
- 1 medium yellow onion chopped
- 1/4 cup all-purpose flour
- 1 clove garlic minced
- 5 cups water or low-sodium chicken broth
- 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 to taste
- 1 cup half and half
- 1 Tbsp honey
- 2-3 Tbsp fresh chives chopped
- shredded cheddar cheese for serving
Instructions
Instructions
- Melt butter in a large pot over medium heat. Add onion and bacon and cook, stirring frequently, until onion softens and begins to brown at the edges, about 8 to 10 minutes.
- Add flour and garlic and cook for 1 1/2 minutes. Whisk continuously while slowly pouring in the water or broth.
- Bring to a boil, then stir in corn and potatoes. Add thyme and bay leaf and season with salt and pepper.
- Bring to a light boil, reduce heat to medium-low, and simmer, stirring occasionally, until potatoes are tender, about 20 minutes.
- Remove the bay leaf. Transfer 2 1/2 cups of chowder to a blender and blend until smooth.
- Stir the blended portion back into the pot, then stir in half and half and honey. Serve with chives and optional cheddar.