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Summer Corn Chowder

Summer Corn Chowder

Summer Corn Chowder

Summer Corn Chowder


8 ears fresh sweet yellow corn, husked and silks removed and kernels cut from cob

3 Tbsp butter

5 slices bacon, cut into 1/4 to 1/2-inch pieces

1 medium yellow onion chopped (1 1/2 cups)

1/4 cup all-purpose flour

1 clove garlic, minced

5 cups water

1 lb Yukon Gold potatoes, cut into 1/2-inch pieces

1/2 tsp dried thyme

1 bay leaf

Salt and freshly ground black pepper

1 cup half and half

1 Tbsp honey

2 - 3 Tbsp chopped fresh chives

Shredded cheddar cheese, for serving (optional)


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.

Add in the flour and garlic and cook 1 1/2 minutes. While whisking, slowly pour in 5 cups water.

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. Bring to a light boil, then reduce heat to medium-low and allow to simmer, stirring occasionally, until potatoes are tender, about 20 minutes.

Remove bay leave then transfer 2 1/2 cups of the chowder to a blender and blend until smooth. Stir the mixture back into the pot then stir in half and half and honey. Sprinkle each serving with chives and optional cheddar.

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