Summer Corn Chowder
Summer Corn Chowder – It’s starting to sense equal season is definitely in complete motion! I’m discovery myself motion out otter pops to my kids and their friends on a daily component – and maybe having a few myself (one of my choice childhood treats, how could I withstand?). I’m enjoying restful in the friendly suns rays. The store is finally chockablock of beatific warm fruit and I’ve already been feat tasteful, saccharine corn on the cob – hour of that superfluous dried up stuff and it’s highly absent in sapidity. So what does that signify? Instance for all the refreshed whiskey recipes similar this improbably delicious Corn Chowder!
- 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
- 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)
- 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.
- 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.