Need a reason to use all of your summer corn on the cob? This corn & potato chowder will knock you off your feet. You will want to dive in and eat your way up.
Corn & Potato Chowder
Ingredients
- 8 ears of corn cut kernels off cob
- 3 TBS butter
- 5 bacon slices
- 1 medium Onion diced
- 1/4 cup Flour
- 1 garlic clove minced
- 4 cups Chicken Broth
- 1 cup Water
- 1 lb yukon potatoes around 5
- 1/2 tsp thyme dried
- 1 cup half & half
- 1 TBS honey
- 2-3 TBS Chives garnish
- cheddar shredded garnish
Instructions
- Cut corn off the cob.
- Cook bacon in a large pot.
- Remove bacon and leave bacon fat in pot.
- Add diced onion to pot and cook for 2 minutes until softened.
- Add Garlic and cook an additional minute.
- Add flour and whisk 1 1/2 minutes until flour is cooked.
- Add the water and chicken broth and stir bringing to a boil.
- Add in corn, potatoes, salt, pepper, honey, half & half, butter, & thyme.
- Simmer on med low heat for 20 minutes until potatoes are fully cooked.
- Using a immersion blender, blend half the soup in the pot. Or you can take 1/2 of the soup and put into a blender and puree it. And add back to the pot stirring thoroughly.
- Garnish with chives and cheddar cheese.
- Serve and enjoy.