Soups & Stewscookingclassy4.9
Summer Corn Chowder
This Summer Corn Chowder is creamy, comforting and full of flavor. Made with bacon, garlic and cheese it's pretty hard to resist and can be enjoyed all summer long! Serve in big bowls with a side of crusty bread.
👥 6 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 15 min🔥 Cook: 35 min👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- blender
📝 Preparation Steps
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.
butter3 Tbspbacon, (cut into 1/4 to 1/2-inch pieces (see note*))5 slices
2
Add in the flour and garlic and cook 1 1/⏱️ 2 minutes. While whisking, slowly pour in 5 cups water or broth.
garlic, (minced)1 clovewater (or low-sodium chicken broth)5 cups
3
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.
bay leaf1
4
Bring to a light boil, then reduce heat to medium-low and allow to simmer, stirring occasionally, until potatoes are tender, about ⏱️ 20 minutes.
5
Remove bay leave then transfer 2 1/2 cups of the chowder to a blender and blend until smooth.
6
Stir the mixture back into the pot then stir in half and half and honey. Sprinkle each serving with chives and optional cheddar.
half and half1 cuphoney1 Tbsp
Nutrition Facts
calories
364 kcal
fat Content
19 g
serving Size
1 serving
fiber Content
4 g
sugar Content
11 g
sodium Content
225 mg
protein Content
10 g
cholesterol Content
42 mg
carbohydrate Content
42 g
saturated Fat Content
9 g
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