This Summer Corn Chowder is creamy, comforting and full of flavor. Made with bacon, garlic and cheese it's pretty hard to resist and can be enjoyed all summer long! Serve in big bowls with a side of crusty bread.
Servings: 6servings
Prep15 minutesminutes
Cook35 minutesminutes
Ready in: 50 minutesminutes
Ingredients
8ears fresh sweet yellow corn,husked and silks removed and kernels cut from cob
Melt butter in a large pot over medium heat. Add the onion and bacon and cook, stirring frequently, until onion has softened and just starting to brown around edges, about 8 - 10 minutes.
Add in the flour and garlic and cook 1 1/2 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, stirring occasionally, until potatoes are tender, about 20 minutes.
Remove bay leave then transfer 2 1/2 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.
Notes
If you like crispy bacon then cook it first on it's own separately until crisp. Use rendered bacon fat in the recipe (along with the butter). Reserve the bacon to the side on paper towels to drain until soup is done to add as a topping, otherwise it won't be crisp.