- 4 ears organic, non GMO corn (remove husks and silk, cut kernels from cob)
- 1 ½ T butter
- 3 slices bacon cut into ½ inch pieces
- ¾ c chopped yellow onion
- 1/8 c flour
- 1 clove garlic minced
- 4 cups water (could use chicken stock if you prefer)
- 3 medium sized organic Yukon gold potatoes peeled and cut into small cubes
- 4 sprigs thyme (or ½ t dried thyme)
- 1 bay leaf
- Salt and Pepper to taste
- ½ c half and half
- ½ T honey
- 2-3 T chopped fresh chives (or the green part of scallions)
- Melt butter in large pot (I used cast iron).
- Add onion and bacon, cook stirring until onion has softened and is starting to brown
- Add flour and garlic, whisk and cook for 1 ½ minutes
- Slowly pour in water.
- Bring mixture to a boil.
- Add corn and potatoes
- Add thyme and bay leaf, Salt and Pepper
- Bring to light boil and then reduce to simmer – cooking until potatoes are tender.
- Remove bay leaf and thyme sprigs.
- Transfer 1 ¼ cups chowder to a blender and blend until smooth.
- Stir this mixture back into the pot.
- Stir in half and half and honey.
- Sprinkle each serving with chives.
Serve with a baguette and butter for a light dinner or great lunch!
If you like spicy add some red pepper flakes or chopped poblano peppers when simmering.
I didn’t have any Yukon potatoes so I used red organic. They just have to cook a little longer to get tender.
I used fresh bacon that I got at the farmers’ market, but I have also used pepper bacon in the past.
For a vegetarian version just leave the bacon out. I would definitely then add peppers to give some additional flavors. You could even use red and yellow peppers to add color as well as flavor. More garlic and onion is also an option. Original recipe from Cooks Illustrated.