Summer Corn Chowder

Summer Corn Chowder

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