Summer Corn Chowder Recipe

Summer Corn Chowder

Recipe From Cooking Classy 

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Today we are sharing a recipe for Corn Chowder that is absolutely delicious! If you’re looking for a new dish to try this spring, try this! The original recipe is credited to Cooking Classy. If you try out this recipe, be sure to tag us on social media! (@CaseSpecificNutrition).

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Prep: 15 min | Cook: 35 min | Total: 50 min 

Serving Size: Serves 6

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Ingredients:

• 8 ears yellow sweet corn, husked and kernels removed from cob
• 3 TBSP butter
• 5 slices bacon– cut into small pieces
• 1 yellow onion chopped (~1.5 cups)
• 1/4 cup all-purpose flour
• 1 clove garlic, minced
• 5 cups water or low-sodium chicken broth
• 1 lb Yukon Gold potatoes cut into 1/2-inch pieces
• 1/2 tsp dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 1 cup half and half
• 1 TBSP honey
• 2 TBSP chopped chives
• Optional: Shredded Cheddar Cheese

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Directions:

1. Melt butter in a large pot over medium heat. Add the onion and bacon, stirring frequently until onion has softened and begun browning (About 8 - 10 minutes)
2. Add in the flour and garlic and cook for another 1.5 minutes. While whisking, slowly incorporate the 5 cups water or broth.
3. Bring mixture to a boil, stirring constantly. Add corn kernels and potatoes, then thyme and the bay leaf. Add salt and pepper to taste.
4. Bring to a light boil, then reduce heat to medium-low and simmer. Stir occasionally until potatoes are tender. (About 20 minutes)
5. Remove bay leaf and transfer 2.5 cups of the chowder to a blender and blend until smooth.
6. Stir the blended mixture back into the pot. Stir in half and half and honey. Sprinkle each serving with chives and cheddar cheese (optional).

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