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.
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
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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.
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Add in the flour and garlic and cook 1½ minutes. While whisking, slowly pour in 5 cups water or broth.
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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.
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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.
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Remove bay leave then transfer 2½ cups of the chowder to a blender and blend until smooth.
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Stir the mixture back into the pot then stir in half and half and honey. Sprinkle each serving with chives and optional cheddar.
Nutrition
- 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
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