Aren’t the husks of fresh corn at the farmer’s market so tempting this time of year? Corn Chowder is a summertime favorite that will carry you straight into fall.
There is a reason why corn is a dietary staple in so many cultures. It is versatile beyond measure and, this time of year, could not be more delicious. When it’s this sweet and fresh off the cob, I hardly think it needs to be cooked at all. But there are so many heavenly ways to prepare it that it almost deserves a whole chapter in the family cookbook!
Cooking Classy is hitting all the right notes with her version of classic Summer corn chowder. It’s sweet and creamy, with the smokiness of bacon and even a hint of honey at the end. Perfect for a summer dinner and worthy of freezing for a comforting fall meal as well. We’ll be buying extra ears while the picking is still good!
Your Summer Corn Chowder grocery list is:
- 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)
Head over to Cooking Classy for the complete recipe.
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