Summer Corn Chowder

Name: Summer Corn Chowder
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Ingredients: 8 ears fresh sweet yellow corn; 3 Tbsp butter; 5 slices bacon; 1 medium yellow onion chopped; 1/4 cup all-purpose flour; 1 clove garlic; 5 cups water; 1 lb Yukon Gold potatoes; 1/2 tsp dried thyme; 1 bay leaf; Salt and freshly ground black pepper; 1 cup half and half; 1 Tbsp honey; 2 - 3 Tbsp chopped fresh chives; shredded cheddar cheese

User Reviews

4.9

198 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings
6 servings
Course
Soup
Cuisine
American

Summer Corn Chowder

Iris Warren

Report

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.

Share:

I Made This!

148 people made this

Print

40 people printed this

Save this

118 people saved this

Ingredients

Servings

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 (see note*)
1 medium yellow onion chopped (1 1/2 cups)
1/4 cup all-purpose flour
1 clove garlic, minced
5 cups water or low-sodium chicken broth
1 lb Yukon Gold potatoes, cut into 1/2-inch pieces
1/2 tsp dried thyme
1 bay leaf
Salt and freshly ground black pepper
1 cup half and half
1 Tbsp honey
2 - 3 Tbsp chopped fresh chives
shredded cheddar cheese, for serving (optional)

Add to Shopping List

Instructions

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.
Recipe adapted from Cook's Illustrated