Summer Corn Chowder
User Reviews
4.9
Summer Corn Chowder
Description
This Summer Corn Chowder recipe begins by sautéing bacon and onions in butter until the onion softens and browns slightly, developing a savory base. Flour and garlic are then added to create a roux, which thickens the broth. Water or low-sodium chicken broth is slowly whisked in, followed by fresh corn kernels and diced Yukon Gold potatoes. Thyme and a bay leaf infuse herbal notes while the chowder simmers until potatoes are tender.
After cooking, some of the chowder is blended until smooth, then returned to the pot to create a creamy but slightly chunky texture that highlights the corn and potatoes. Half and half and honey add richness and a subtle sweetness, balancing the savory ingredients. Serving suggestions include topping with fresh chopped chives and optional shredded cheddar cheese for extra flavor and color.
This chowder is well-suited as a comforting lunch or light dinner during warm months when fresh corn is in season. Bacon fat may be rendered separately to keep bacon crisp if preferred, and then added on top as garnish.
Ingredients
- 8 corn husked and silks removed and kernels cut from cob, ears, fresh sweet yellow
- 3 Tbsp butter
- 5 lices Bacon cut into 1/4 to 1/2-inch pieces (see note
- 1 medium yellow onion 1 1/2 cups, chopped
- 1/4 cup all-purpose flour
- 1 clove garlic minced
- 5 cups water or low-sodium chicken broth
- 1 lb Yukon Gold potato cut into 1/2-inch pieces
- 1/2 tsp thyme dried
- 1 bay leaf
- salt freshly ground
- black pepper freshly ground
- 1 cup half and half
- 1 Tbsp honey
- 2 - 3 Tbsp chives chopped fresh
- cheddar cheese for serving (optional, shredded
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
- To keep bacon crisp, cook it separately until well-done and reserve rendered fat for the chowder.
- Add cooked, crisp bacon as a topping just before serving rather than cooking it with the soup.
- This recipe makes a hearty chowder showcasing fresh summer corn and tender potatoes with a creamy balance.
User Reviews
Overall Rating
4.9
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