Summer Sweet Corn Chowder

[pappy19]

Here's a great corn chowder to use up some of that good corn floating around these days.

Pappy’s Corn Chowder

5 cups water
6 ears corn
12 ounces small yellow creamer potatoes
1 teaspoon kosher salt
1 large onion
2 cloves garlic smashed & chopped
1 small batch fresh thyme
4 slices bacon
2 heaping tablespoons flour
2 cups half & half
1teaspoon sugar
1 teaspoon black pepper
2 tablespoons butter

Bring the water to boil. Meanwhile shuck the corn and remove silk. Cut off the kernels and save (must be at least 4 cups of kernels). Place the cobs into the boiling water. Add the potatoes and salt. After the water starts to boil, reduce heat and simmer for 20 minutes. Check the potatoes for tenderness and remove to a separate bowl. Scrape the corn cobs and discard. Corse chop the onion and remove thyme leaves. Cut the bacon into ½ inch pieces and cook in a separate skillet until crisp. Remove bacon and add the butter to the bacon grease, then add the onions and garlic then cook for 5 minutes. Sprinkle the flour in this grease mixture, whisking until well blended to make a slightly brown roux. Add the roux to the corn water and whisk. Add the reserved corn kernels, the cooked potatoes, slicing them in half as you add them, the half 7 half, thyme and sugar. Cover and cook over medium heat for 5 minutes until the corn and potatoes are heated through. Stir in the crisp bacon and season as desired.

[Lily&Me]

Yum!

Thanks for sharing.


Maggie

[Ted S.]

Looks like a keeper!