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.
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 🙁
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?
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.
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.
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.
End of summer, start of fall, Corn Chowder has it all!!!!Print
- Yield: 6 1x
- 8–10 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
- 2 – 3 tablespoons thinly sliced green onion, green part only
- 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.
- 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.
- To serve, place chowder in serving bowl and garnish with green onion and cheese if desired.