Here’s what you will need:
8 ears of corn, husked, and kernels cut from the cob
3 tablespoons butter
6 slices of thick-cut bacon, cut into 1/4-inch pieces
1 medium yellow onion, chopped
1/4 cup all-purpose flour
1 clove garlic, minced
5 cups chicken stock
1 pound yellow potatoes, cut into 1/2-inch pieces
1/2 teaspoon dried thyme
Salt and pepper to taste
1 cup half and half
1 tablespoon honey
Fresh chives, shredded cheddar cheese, and cooked chopped bacon for garnish

Begin by melting the butter in a large saucepan over medium-high heat. Then, add the onion and bacon. Cook until the onion is soft, translucent, and beginning to brown around the edges, about 8 – 10 minutes.

Add the flour and garlic; then cook for an additional minute.

Next, slowly whisk in the chicken stock. Bring to a boil while continuing to stir. Then, add the potatoes and corn kernels. Season with thyme and bay leaf. Add salt and pepper to taste. Bring to a light boil; then reduce the heat and allow to summer, stirring occasionally, until the potatoes are tender (about 20 minutes).

Once the potatoes are tender, remove the bay leaf. Transfer about 3 cups of the chowder to a blender. Blend until smooth. Stir the pureed chowder back into the pot and add the half and half and the honey. Serve hot, garnished with chives, shredded cheddar cheese, and bacon.

Posted By at 7:32 PM
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