Savoring Summer {Week 6 ~ Farm Fresh Corn Chowder}

One of the pleasures of summer is farm fresh produce, whether it comes from your own garden, a friend's, or a local produce stand or farmer's market. Our Walmart usually has a large bin of locally grown sweet corn all summer long, and that's where I went to buy fresh corn for our corn chowder last weekend. 

Using fresh corn cut off the cob made a big flavor difference in this chowder. It tasted like summer!

  

Farm Fresh Corn Chowder

4 slices of bacon, cut into 1/2-inch pieces

2 tablespoons butter

1 yellow onion, diced

5 ears fresh corn, shucked

3 small potatoes, peeled and cut into small pieces

32 oz. chicken broth

1 cup heavy cream

1/2 cup milk

1/2 teaspoon salt

1/2 teaspoon thyme

3 T corn meal

1/4 cup water

***

Use a sharp knife (I used an electric knife) to cut corn off of the cob.  Set aside.

Cook bacon pieces in large pot over medium heat for a couple of minutes. Add diced onion and cook until soft, 3 to 4 minutes.

 Add butter; melt. Add corn; stir and cook for a couple of minutes.

Add broth, cream, milk, potatoes, thyme, and salt. Bring to a boil, then reduce heat to medium low.

Mix corn meal and water. Stir into chowder and cook for 15 minutes.

NOTE: For our Sunday afternoon group of eleven, I doubled the amounts in this recipe, but the four of us each had a bowl of soup for dinner on Sunday evening, and we still had enough for lunch another day.

Do you even make soup in the summertime? (I rarely do, but this was worth the exception.)

Looking for a recipe from another week?
Week 1: Marinade for Chicken
Week 2: Black Bean Salad
Week 3: Cappuccino Pops
Week 4: Roasted Sausage and Vegetable Pasta
Week 5: Easy-Freezy Vanilla Ice Cream

Or last year?

Fruit on Tuesday Week 6: Key Lime Pie

Or two years ago?

Salad on Tuesday Week 6: Strawberry Spinach Salad with Poppy Seed Dressing