As we start leaving summer and head into fall, this chowder recipe is so perfect. Pick up some fresh corn, shuck it, cut it off the cob and you have perfect garden fresh tastiness. I hope you will give it a try.
4 slices of thick cut bacon diced into small pieces
5 cups chicken stock
1 onion diced
2 cloves of garlic minced
8 corn on the cobs with husks and silk removed and kernals cut off
1/3 cup all purpose flour
1 1/2 pounds Gold potatoes diced into 1/2 inch pieces
1/4 teaspoon dried thyme
1 cup heavy cream
salt and pepper
In a large pot, cook the bacon until crisp, stirring often.
Add the onions, cooking until soft, about 5 minutes.
Add the minced garlic and cook, stirring, until fragrant, about 30 seconds, being careful that the garlic doesn’t burn.
Stir in the flour, coating all the onions and the bacon. Continue cooking about a minute until the flour begins to brown, it will be very thick.
Slowly, pour in the chicken stock, about a 1/4 cup at a time and whisking it into the flour mixture. There should be no visible liquid between each pour. Continue this way until you use all the liquid, pouring more quickly at the end. This should take no more than about a couple of minutes.
Add the potatoes, corn, thyme, and increase the heat to high and bring to a boil. Then reduce to a simmer and continue cooking for 20 minutes or until the potatoes are soft.
Stir in the cream, and let heat through for a couple of minutes.
Season with salt and pepper.
Happy Cooking 😊