Corn Chowder Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 8 ears fresh sweet yellow corn, husked and silks removed and kernels cut from cob (I used frozen sweet corn and poured in as much as I wanted starting with about 2 ˝ cups)
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 or low-sodium chicken broth
1 lb Yukon Gold potatoes, cut into 1/2-inch pieces (I actually used more than this to make it more hearty)
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)
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Directions: |
Directions:1. Sauté onion and bacon: 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.
2. Make roux: add in the flour and garlic and cook 1 1/2 minutes. While whisking, slowly pour in 5 cups water.
3. Add remaining veggies and season: 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.
4. Boil and simmer soup: bring to a light boil, then reduce heat to medium-low and allow to simmer, stirring occasionally, until potatoes are tender, about 20 minutes.
5. Puree some of the chowder: remove bay leave then transfer 2 1/2 cups of the chowder to a blender and blend until smooth.
6.Add final liquid ingredients: stir the mixture back into the pot then stir in half and half and honey.
7. Garnish: sprinkle each serving with chives and optional cheddar. |
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Personal
Notes: |
Personal
Notes: I do not eat meat, so I eliminated the bacon which didn’t have any impact other than the flavor of bacon being absent
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