Summer Corn Chowder #vegetarian #recipe

Summer Corn Chowder #vegetarian #recipe

This Summer Corn Chowder is smooth, ameliorating and brimming with flavor. Made with bacon, garlic and cheddar it's entirely difficult to oppose and can be appreciated throughout the entire summer! Serve in huge dishes with a side of dried up bread.

It's beginning to feel like summer is unquestionably going all out! I'm winding up going out otter flies to my children and their companions once a day – and possibly having a couple of myself (one of my most loved youth treats, how might I stand up to?).

I'm getting a charge out of unwinding in the warm suns beams. The store is at long last loaded with great new produce and I've just been getting tasty, sweet old fashioned corn – none of that useless evaporated stuff that seems as though it has nothing left to give and it's very ailing in flavor.

Summer Corn Chowder #vegetarian #recipe

Also try our recipe : Easy Garlic Cheese Bombs Recipe #garlic #vegetarian

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)

Instructions :
  1. 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.
  2. 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.
  3. 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.
  4. Recipe source: adapted from Cooks Illustrated via Tracy's Culinary Adventures
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