Summer’s best flavors in one pot! This recipe is one of our favorite ways to enjoy the short, sweet season of farm fresh corn-on-the-cob.
· 4 ears fresh sweet corn, husked and silks removed and kernels cut from cob
· 2 Tbsp butter
· 2 slices bacon, chopped
· 1 medium yellow onion chopped
· 1/8 cup all-purpose flour
· 1 clove garlic, minced
· 2.5 cups chicken broth
· .5 lb fingerling potatoes, cut into 1/2-inch pieces
· 1/2 tsp dried thyme
· 1 bay leaf
· Salt and freshly ground black pepper
· 1/2 cup half and half
· 1 Tbsp honey (or to taste)
1. 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. Add in the flour and garlic and cook 1 1/2 minutes. While whisking, slowly pour in chicken broth.
2. 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. Bring to a light boil, then reduce heat to medium-low and allow to simmer, stirring occasionally, until potatoes are tender, about 20 minutes.
3. Remove bay leave then transfer 2 1/2 cups of the chowder to a blender and blend until smooth. Stir the mixture back into the pot then stir in half and half and honey.
Recipe From: Cooking Classy