Corn Chowder

07/22/2017
Serves 15 bowls
Equipment
large, heavy-bottomed pot
Prep time
20m
Cook Time
20m

This fresh corn chowder is a knock out.  So sweet and delicious, and with all of that corn, potatoes and bacon, it really eats like a meal.  Try it and you’ll see!

Ingredients

  • 10 - 12
    ears fresh corn, kernels cut from cob
  • 6 - 8 Tablespoons
    unsalted butter
  • 1 Pound
    bacon, cut into one-inch pieces
  • 4
    medium sized onions, diced
  • 4
    cloves garlic, minced
  • 3/4 Cups
    all purpose flour
  • 3 - 4 Pounds
    russet potatoes, cut into 1/2 inch cubes
  • 3 Teaspoons
    dried thyme
  • 4
    bay leaves, dried
  • 10 - 12 Cups
    water
  • salt & pepper to taste

Instructions

  1. Melt onions and bacon into butter until onions are translucent and bacon is slightly crispy.

  2. Add garlic, and then flour, stirring for about two minutes, until garlic is aromatic and flour is cooked. Add water and stir vigorously. (Add more or less water, depending on how thick you prefer your chowder, and how much room you have in your pot!) Add thyme and bay leaves, and a few pinches of salt and pepper.

  3. Add corn and potatoes and bring to a boil, then reduce heat and simmer until potatoes are tender. Remove bay leaves to serve, and enjoy!

  4. Once you chill this soup, it become very thick. When reheating, add a cup of milk while stirring over medium heat to bring back to its original consistency. It's even better the second day!

Nutrition: You could do a lot worse! This chowder contains NO cream. The only fat comes from bacon, and you have a lot of fresh corn and potatoes to round out the nutrition.

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