Summer Corn Chowder

by Mimi & Vera LevinTastemakers in Residence - by Cooking Classy

See Mimi & Vera's Corn Blog


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
1-2 medium yellow onions 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)


  1. Melt butter in a large pot over medium heat. Add the onion and bacon and cook, stirring frequently, until onion has softened and is just starting to brown around the edges, about 8-10 min. Add the flour and garlic and cook 1.5 min. While whisking, slowly pour in five cups of 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 min.
  2. Remove bay leaf then transfer 2.5 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 cheddar if desired.