Corn Chowder

Clinging to the last little bit of summer, I know it’s officially over, but a nice batch of Corn Chowder uses the last of summer sweet corn, while a nice chowder ushers in fall.Corn Chowder 1

I think I have mentioned in past posts, that even as a kid my favorite veggie was corn. It was usually from a can and I would eat it right out of said can if allowed, I usually was not allowed 🙁

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Corn is one of the few veggies I don’t mind if its from a can, frozen, but I prefer, as with most veggies, fresh. This years sweet corn was really wonderful. I made so many dishes using corn this year my family was starting to wonder?

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Corn Chowder is hearty, but still light, pair with a sandwich for those who need a more substantial meal, or serve with a salad and a nice loaf of bread for those with a lighter appetite.

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Bacon, onion, and red pepper are sautéed until the bacon begins to brown. Adding flour to the fat let off by the bacon makes a tasty roux to start the chowder.
Chicken stock adds a depth of flavor. I like stock better than broth for most things. Stock has a richer, better flavor. Corn, and potatoes, with a bayleaf, thyme, and garlic are added and cooked until the potatoes are just tender.

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Blending several cups of the chowder is a start to a creamy base. Adding half and half finishes the creamy and just a touch of honey puts a sweet touch to the end.

A garnish of shredded cheese, I used a cheddar blend, but the choice is yours and some sliced green onions are the perfect finish.

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End of summer, start of fall, Corn Chowder has it all!!!!

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Corn Chowder

  • Author: Marty Boyd
  • Yield: 6 1x


  • 810 ears fresh sweet yellow corn, cut from cob
  • 6 slices applewood smoked bacon, chopped
  • 1 medium sweet onion chopped
  • 1/2 large red pepper, diced
  • 1/4 cup flour
  • 2 cloves garlic, minced
  • 5 cups chicken stock
  • 1 pound gold potatoes, cut into 1/2-inch pieces
  • 2 teaspoons fresh thyme
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste
  • 1 cup half and half
  • 1 tablespoon honey
  • 23 tablespoons thinly sliced green onion, green part only


  1. Add bacon, onion, and red pepper to a large stock pot and cook, stirring frequently, until onion has softened and bacon begins to brown around edges, about 8 – 10 minutes. Add in the flour and garlic and cook 1 1/2 minutes. Slowly add chicken stock whisking constantly bringing mixture to a boil. Stir in corn kernels and potatoes. Add in thyme and bay leaf and season with salt and pepper to taste. Return to boil, then reduce heat to medium-low and simmer, stirring occasionally, until potatoes are tender, 15-20 minutes.
  2. Remove bay leaf. Place 2 1/2 cups of the chowder into a blender and blend until smooth. Stir blended mixture back into the pot. Add half and half and honey.
  3. To serve, place chowder in serving bowl and garnish with green onion and cheese if desired.


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