Corn Chowder


  • 8 Ears Fresh Sweet Yellow Corn, husked and silks removed, cut kernels from cob
  • 3 tablespoons Butter
  • 5 slices Bacon, cut into 1/4 inch pieces 
  • 1 medium Yellow Onion, chopped
  • 1/4 cup All-Purpose Flour 
  • 1 Clove Garlic, minced
  • 5 cups Water
  • 1 pound Yukon Gold Potatoes, cut into 1/2 inch pieces
  • 1/2 teaspoon Dried Thyme
  • 1 Bay Leaf
  • Salt and pepper to taste
  • 1 cup Half and Half
  • 1 tablespoon Honey
  • 2-3 tablespoons Chopped Fresh Chives
  • Shredded Cheddar Cheese, for serving


  1. Melt butter in large pot over medium heat; add the onion and bacon; cook stirring frequently until onion has softened and just starts to brown around the edges, 8-10 minutes
  2. Add in the flour and garlic; cook 1 1/2 minutes; while whisking slowly pour in 5 cups of water
  3. Bring mixture to a boil stirring constantly; stir in corn kernels and potatoes; add in thyme and bay leaf; season with salt and pepper to taste; bring to a light boil, then reduce heat to medium-low; allow to simmer, stirring occasionally until potatoes are tender, about 20 minutes
  4. Remove bay leave; transfer 2 1/2 cups of the chowder to a blender; blend until smooth; stir the mixture back into the pot; stir in half and half and honey; sprinkle each serving with chives and cheddar

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