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Corn & Potato Chowder

Author: Catherine's Plates

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.