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.
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.
- Calories: 430.31kcal
- Fat: 22.06g
- Saturated Fat: 10.26g
- Trans Fat: 0.27g
- Monounsaturated Fat: 7.66g
- Polyunsaturated Fat: 2.69g
- Carbohydrates: 52.60g
- Fiber: 5.69g
- Sugar: 15.70g
- Protein: 11.51g
- Cholesterol: 46.14mg
- Sodium: 1238.71mg
- Calcium: 83.79mg
- Potassium: 880.54mg
- Iron: 2.01mg
- Vitamin A: 105.66µg
- Vitamin C: 28.37mg
Have your own special recipe to share? Submit Your Recipe Today!