Summer Corn Chowder

This summer chowder is creamy, comforting and packed with flavor! Created with an abundance of recent sweet corn, tender potatoes, saporous hearty bacon, and finished with chives and cheese. Actually this soup is just too exhausting to resist and might be enjoyed all summer long!

Corn Chowder Recipe

Don’t we tend to all crave now of year? Not solely will we get those reposeful beach days, yard cookouts, and weekend hikes to absorb that summer sun however it additionally means that obtaining a number of the most effective food of the year whereas all the recent manufacture is in season.

It’s that point of year wherever you’ll realize recent corn on the cob galore, particularly if you’re within the U.S. close to the overplus of native growers. If you’re like US you’re possible consumption it multiple times throughout the week and looking out for a lot of ways in which to use it and this chowder is one in every of the most effective ways in which to place it to smart use!

It has everything you’d wish in a very chowder then some. Nothing fancy, simply tasty homestyle nutrient at its best!

You’ll love the made and creamy texture paired with the tender crispness of corn in each bite.

INGREDIENTS :

• 8 ears fresh sweet yellow corn, husked and silks removed and kernels cut from cob
• 1/4 cup all-purpose flour
• 1 clove garlic, minced
• 5 cups water
• 1 lb Yukon Gold potatoes, cut into 1/2-inch pieces
• 3 Tbsp butter
• 5 slices bacon, cut into 1/4 to 1/2-inch pieces
• 1 medium yellow onion chopped (1 1/2 cups)
• 1/2 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)

INSTRUCTIONS :

1. 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.
2. 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.
3. 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.

Source : https://www.cookingclassy.com/summer-corn-chowder/