Whenever summer brings fresh corn to my grocery stores and farmers markets, it’s time to make this family favorite — fresh corn chowder. Canned corn can be used to make it “quick and easy” but the flavor of using fresh corn makes the extra time worthwhile.
Corn Chowder
Recipe type: Soup
Ingredients
- 8 ears fresh corn
- 3 Tbsp butter, margarine, or your favorite oil
- 5 slices bacon
- 1 medium yellow onion
- ½ green or red pepper, cut into small pieces
- ¼ cup all-purpose flour
- 1 clove garlic
- 5 cups water
- 1 lb potatoes, cut into ½-inch pieces
- ½ tsp dried thyme
- ½ tsp dried basil
- Salt and pepper to taste
- 1 cup half and half
- 1 Tbsp sugar
- 2 - 3 Tbsp chopped fresh green onions
- Shredded cheddar cheese
Instructions
- Husk the corn and remove the silks. Cut the kernels from the cob.
- Cut the bacon in small pieces.
- Chop the onion and mince the garlic.
- Melt the butter in a large pot over medium heat. Add the onion, red or green pepper, and bacon to the butter and cook, stirring frequently, until onion starts to brown around the edges.
- Add the flour and garlic and cook 1½ minutes. Slowly whisk in five cups of water.
- Bring the soup to a boil, stirring constantly, then stir in corn kernels and potatoes. Add thyme and basil and season with salt and pepper to taste. Reduce heat to medium-low and allow to simmer, stirring occasionally, until potatoes are tender, about 20 minutes.
- Put approximately 2½ cups of the chowder in a blender and blend until smooth. Stir the mixture back into the pot then stir in half and half and sugar.
- Serve in bowls with chopped green onions and cheddar cheese sprinkled on top..