Saturday, August 20, 2016

Summer Corn Chowder

Use up all that leftover corn on the cob!!

Summer Corn Chowder

(or winter.... corn chowder is always good!!  Perfect lunch when served with a fresh tomato sammie!!)

8 ears fresh sweet yellow corn, husked and silks removed and kernels cut from cob
3 Tbsp butter
5 slices bacon, cut into 1/4 to 1/2-inch pieces
1 medium yellow onion chopped (1 1/2 cups)
1/4 cup all-purpose flour
1 clove garlic, minced
5 cups water
1 lb Yukon Gold potatoes, cut into 1/2-inch pieces
1/2 tsp dried thyme
1 bay leaf
1 cup half and half
1 Tbsp honey
2 – 3 Tbsp chopped fresh chives
Shredded cheddar cheese, for serving (optional)


Melt butter in a large pot over medium heat. 

Add the onion and bacon and cook until onion has softened and just starting to brown around edges, about 8 – 10 minutes.  (Don't let it burn - just carmelize the onions).

Drain out bacon grease, leaving about 2T in the pot.

Add in the flour and garlic and cook 1 1/2 minutes, stirring.

Whisk in in 5 cups water, added a cup at a time. 

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 back 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 leaf (always remove the bay leaf!!!  Sharp edges - we don't want to kill anyone!) 

Transfer half of the chowder to a blender and blend until smooth. 

Pour the mixture back into the pot then stir in half and half and honey. 

Sprinkle each serving with chives and optional cheddar.  You can also sprinkle a little extra crisp bacon pieces (don't use fake - use the real stuff).  I like to garnish with a purple chive flower if I have any in my herb garden.

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