Name: Summer Corn Chowder Recipe
Prep time: 15 min
Cook time: 35 min
Yield: 6
Ingredients: 8 ears fresh sweet yellow corn; 3 tbsp butter; 5 slices Bacon; 1½ cup yellow onion; ¼ cup all purpose flour; 1 clove garlic; 5 cups water; 1 lb yukon gold potatoes; ½ tsp thyme; 1 bay leaf; salt and freshly ground black pepper; 1 cup half and half; 1 tbsp honey; 2 tbsp fresh chives; Cheddar Cheese

How To Make Summer Corn Chowder

Binge on this creamy corn chowder soup all summer long. It has bacon, hearty potatoes, and garlic in a creamy and cheesy sauce you won’t be able to resist.

Preparation: 15 minutes

Cooking: 35 minutes

Total: 50 minutes

Serves:

Ingredients

8earsfresh sweet yellow corn,husked and silks removed, kernels cut from cob
3tbspbutter
5slicesbacon,cut into ¼ to ½-inch pieces
1½cupyellow onion,chopped
¼cupall purpose flour
1clovegarlic,minced
5cupswater,or low sodium chicken broth
1lbyukon gold potatoes,cut into ½-inchpieces
½tspthyme,dried
1bay leaf
salt and freshly ground black pepper
1cuphalf and half
1tbsphoney
2tbspfresh chives,chopped
cheddar cheese,shredded for serving, optional

Instructions

Melt butter in a large pot over medium heat. Add the onion and bacon and cook for about 8 to 10 minutes, stirring frequently, until onion has softened and just starting to brown around edges.
Add in the flour and garlic and cook 1½ minutes. While whisking, slowly pour in 5 cups water or broth.
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 for about 20 minutes, stirring occasionally, until potatoes are tender.
Remove bay leave then transfer 2½ 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.