Source: Joseph C. Phillips
Summer is here, which means summer veggies and fruits are much easier to come by. Selecting recipes that feature easily accessible crops is a great way to save money, cook healthy meals, and take advantage of the delicious summer veggies. Today, we are sharing a recipe for delicious Corn Chowder. This recipe is so sweet, scrumptious, and easy to throw together.
Corn Chowder Ingredients:
- 8 ears of fresh sweet yellow corn (the corn must be husked and silks should be removed with kernels cut off the cob)
- 3 tablespoons of butter
- 5 slices of bacon, cut into small pieces
- 1 medium yellow onion chopped that equals 1 1/2 cups
- 1/4 cup of all-purpose flour
- 1 clove garlic, minced
- 5 cups of water
- 1 pound of Yukon Gold potatoes that have been sliced into 1/2-inch pieces
- 1/2 teaspoon of dried thyme
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- 1 cup of half and half
- 1 tablespoon of honey
- 2 or 3 tablespoons of chopped fresh chives
- Shredded cheddar cheese
Corn Chowder Directions:
In a large pot, melt the butter over medium heat and add the onions and bacon. Stir until the onion has softened and turned a light brown color. This takes approximately 8 to 10 minutes. Then, add the flour and the garlic to the mix. After a minute or so, whisk in the 5 cups of water. Stir this constantly as you bring it to a boil. Then, add in the corn kernels and the potatoes. Add salt and pepper to taste and add the bay leaf and thyme. Bring everything to a boil and then turn the heat back down and allow the chowder to simmer. Stir it every now and then under the potatoes become somewhat soft. This takes approximately 20 minutes. Take the bay leaf out of the pot and place 1/2 the chowder into a blender. Once it has become smooth, add it back into the pot. Then, add the honey and fresh chives. When you are ready to serve the chowder, top it with cheddar cheese.
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