Summer Corn Chowder

Name: Summer Corn Chowder
Ingredients: 8 ears fresh sweet corn, husked and silks removed and kernels cut from cob; 3 tablespoons butter; 5 slices bacon, cut into 1/4 inch pieces; 1 medium yellow onion, chopped; 1/4 cup all-purpose flour; 1 garlic clove, minced; 5 cups water; 1 lb yukon gold potato, cut into 1/2 inch pieces; 1/2 teaspoon dried thyme; 1 bay leaf; salt, to taste (I skipped this too); pepper, to taste; 1 cup half-and-half; 1 tablespoon honey; 2 -3 tablespoons chopped fresh chives; shredded cheddar cheese, for serving

16 ingredients

8 steps

Ingredients

8 ears fresh sweet corn, husked and silks removed and kernels cut from cob
3 tablespoons butter
5 slices bacon, cut into 1/4 inch pieces
1 medium yellow onion, chopped
1/4 cup all-purpose flour
1 garlic clove, minced
5 cups water
1 lb yukon gold potato, cut into 1/2 inch pieces
1/2 teaspoon dried thyme
1 bay leaf
salt, to taste (I skipped this too)
pepper, to taste
1 cup half-and-half
1 tablespoon honey
2 -3 tablespoons chopped fresh chives
shredded cheddar cheese, for serving

Directions

1

Melt butter in a large pot over medium heat.
2

Add the onion and bacon and cook, stirring frequently, until onion has softened and is just starting to brown around edges (about 8 to 10 minutes).
3

Add the flour and garlic and cook 1 1/2 minutes.
4

While whisking, slowly pour in 5 cups water. Bring mixture to a boil, stirring constantly, then stir in corn kernels and potatoes.
5

Add thyme and bay leaf and season with salt and pepper to taste.
6

Bring to a light boil, then reduce heat to medium-low and allow to simmer, stirring occasionally, until potatoes are tender, about 20 minutes.
7

Remove bay leaf and transfer 2 1/2 cups of chowder to a blender and blend until smooth (I skipped this step and left mine chunky).
8

Stir the mixture back into the pot and add half and half and honey. Sprinkle each serving with chives and optional cheddar.