Summer Corn Chowder RECIPE FOR TODAY

Summer Corn Chowder

Yield: 6 servings

Ingredients

• 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)
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• Directions

• 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.
• Recipe source: adapted from Cooks Illustrated via Tracy's Culinary Adventures