clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon


  • 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.