Corn Chowder
I love this soup when fresh corn is readily available at the farmer's market.
Ingredients
- 8 ears yellow corn, husked
- 3 tbsp butter
- 6 slices bacon, cut into 1/2 inch pieces
- 1 medium onion, chopped
- 1/4 cup flour
- 1 clove garlic, minced
- 5 cups water
- 1 pound yellow potatoes
- 1/2 tsp dried thyme
- 1 bay leaf
- 1 tsp salt
- 1 tsp pepper
- 1 cup half and half
- 1 tbsp honey
- 3 tbsp fresh chives, or scallion tops
- shredded cheddar cheese
Instructions
- Cut kernels from ears of corn and set aside.
- In a large pot, over medium heat, melt butter. Add bacon and onion, stirring frequently until onion is softened and begins to brown.
- Add flour and garlic, and whisk 1-2 minutes. While whisking, slowly pour in water. Bring to a boil, whisking frequently.
- Add potatoes, corn, thyme, bay leaf, salt and pepper. Bring to a light boil, then reduce heat to medium-low. Simmer, stirring occasionally, until potatoes are tender, about 20 minutes.
- Remove 31/2 cups of soup and pour into blender. Puree and return to pot. Stir in half and half and honey.
- Serve topped with chives and cheese.
Notes
- To cut kernels from corn cobs, place a small bowl upside down into a large bowl. Rest the end of the corn ear on the small bowl. Using a knife and a straight downward motion, cut the kernels from the cobs.
- If you have a stick/hand blender, do not remove the soup to blend. Blend in the pot until about half the soup is smooth. You want some chunkiness, so do not over blend.