Name: Sweet Corn Chowder
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 8 ears white or yellow corn or 5 cups frozen corn; 6 slices thick bacon cut into pieces; 1 small onion diced; 3 cloves garlic diced; 1/4 cup flour; 5 cups chicken stock or water; 3 large russet potatoes, rinsed, peeled and cut into 1/4 in cubes; 1 1/2 cups half and half; 1 tablespoon honey; 1 teaspoon kosher salt; 1 teaspoon chopped fresh thyme; 1/2 teaspoon pepper; cheddar cheese; green onions

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Creamy sweet corn chowder loaded with potatoes, corn, bacon, and so much flavor. Ultimate comfort food.
Fresh sweet corn is one of my favorite things about summer. This Sweet Summer Corn Chowder does not disappoint! This fast and tasty soup can be on your table in 30 minutes, making it a perfect weeknight dinner.

This is one of the best soups, with so much flavor. I like to throw in a couple of naked corn cob to marinate in the chowder for added flavor. Corn is definitely the star of this soup. You can also check out my Loaded Potato Soup it is also a huge family favorite.

So when corn is the cheapest during the summer make sure you stalk up and make a big pot of this chowder. Plus it freezes perfectly. I buy these containers from Amazon to freeze soups in, they are perfect.

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Yield: 6

Sweet Corn Chowder

Creamy sweet corn chowder loaded with potatoes, corn, bacon, and so much flavor. Ultimate comfort food!

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

8 ears white or yellow corn or 5 cups frozen corn
6 slices thick bacon cut into pieces
1 small onion diced
3 cloves garlic diced
1/4 cup flour
5 cups chicken stock or water
3 large russet potatoes, rinsed, peeled and cut into 1/4 in cubes
1 1/2 cups half and half
1 tablespoon honey
1 teaspoon kosher salt
1 teaspoon chopped fresh thyme
1/2 teaspoon pepper
cheddar cheese
green onions

Instructions

Remove husks and clean silks from corn then slice off the kernels
In a large pot, add bacon and cook until crispy, remove to a paper towel Set aside.
Add onion and cook 5 minutes until soft, add garlic and cook another minute or two. Add in flour and stir, whisk in chicken broth until combined. Add in thyme, potatoes and corn kernels, (I like to toss in a couple cobs to simmer in the chowder for added flavor) bring to a low boil and simmer 15-20 minutes or until potatoes are fork tender.
Once the potatoes are tender, transfer two cups of the soup into an electric blender or food processor and process until you get a thick mixture. Then stir it back into the pot.
Add heavy cream, honey and salt and pepper mix until combined.
Garnish with cheese, bacon and green onions

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 549Total Fat 16gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 8gCholesterol 43mgSodium 931mgCarbohydrates 86gFiber 8gSugar 17gProtein 22g

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on butteryourbiscuit.com should only be used as a general guideline.