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corn chowder

A comforting and creamy corn chowder made with fresh sweet corn, potatoes, and smoky bacon, perfect for summer days.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 ears fresh sweet yellow corn husks and silks removed, kernels cut from cob
  • 3 Tbsp butter
  • 5 slices bacon cut into small pieces
  • 1 medium yellow onion chopped, about 1.5 cups
  • 0.25 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
  • 0.5 tsp dried thyme
  • 1 bay leaf bay leaf
  • Salt and freshly ground black pepper
  • 1 cup half and half
  • 1 Tbsp honey
  • 2.5 Tbsp fresh chives chopped
  • shredded cheddar cheese for serving (optional)

Method
 

Preparation Steps
  1. Melt butter in a large pot over medium heat. Add the chopped onion and bacon, cooking until softened and browned, about 8-10 minutes.
  2. Add the flour and minced garlic, cooking for 1.5 minutes while whisking. Gradually pour in water or broth, stirring constantly to combine.
  3. Bring mixture to a boil, then add corn kernels, potatoes, thyme, and bay leaf. Season with salt and pepper to taste.
  4. Reduce heat and simmer, stirring occasionally, until potatoes are tender, about 20 minutes.
  5. Remove bay leaf. Transfer about 2.5 cups of chowder to a blender and blend until smooth. Return to the pot.
  6. Stir in half and half and honey. Serve hot, garnished with chopped chives and optional cheddar cheese.

Notes

This corn chowder is perfect for a summer lunch or light dinner. Use fresh corn for best flavor.