Summer Corn Chowder
This fresh, sweet lovely chowder boast the best flavors the warm season has to offer. It's easy to prepare and tastes just as good the next day. This recipe makes approximately 6 servings.
PREP TIME: 5 minutes
COOK TIME: 35 minutes
8 ears fresh sweet yellow corn, husked and silks removed and kernels cut from cob
2 tablespoons unsalted butter
1 tablespoon olive oil
5 slices bacon, chopped
1 medium yellow onion chopped
1 pound Yukon Gold potatoes, diced into 1/4" cubes
1 clove garlic, minced
1 jalapeño, seeds and pith removed, finely chopped (use less to tame the heat)
1/4 cup all-purpose flour
5 cups water
Leaves from 1 sprig fresh thyme (or 1/2 teaspoon dried thyme)
1 bay leaf
1 cup half and half
1 tablespoon honey
Salt and pepper, to taste
Fresh chopped Italian parsley, for garnish
Melt butter and oil in a large pot over medium heat. Add the onion, jalapeño and bacon and cook, stirring frequently, until onion has softened and just starting to brown around the edges, about 8-10 minutes. Add in the flour and garlic and cook for one minute more. While whisking, slowly pour in the water.
Bring mixture to a boil, stirring constantly; stir in corn kernels and potatoes. Add the thyme and bay leaf and season with salt and pepper. 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 leaf; 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 parsley. Serve and enjoy!