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.
Ready in: 50minutes
8ears fresh sweet yellow corn,husked and silks removed and kernels cut from cob
5slicesbacon,cut into 1/4 to 1/2-inch pieces (see note*)
1mediumyellow onion chopped(1 1/2 cups)
5cupswateror low-sodium chicken broth
1lbYukon Gold potatoes,cut into 1/2-inch pieces
Salt and freshly ground black pepper
1cuphalf and half
2 - 3Tbspchopped fresh chives
Shredded cheddar cheese,for serving (optional)
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.
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.