corn chowder

makes 6 servings


5 slices smoked bacon, cut into 1/2-inch pieces

1 medium yellow onion, chopped

1/4 cup flour

1 clove garlic, minced

5 cups water

8 ears fresh corn, husked and cut from the cob

1 lb Yukon Gold potatoes, cut into 1/2-inch pieces

1/2 teaspoon thyme

1 bay leaf

Salt and freshly ground black pepper

1 cup coconut milk

1/4 cup green onions, sliced

Shredded cheddar cheese, for serving


Heat a large pot over low heat and add the bacon. Saute, stirring frequently, until the meat starts to cook then add the onion. Cook until the onion softens and starts to brown around the edges. Stir in the flour and garlic and cook for 2 minutes. Slowly add the water and whisk to combine. Bring the mixture to a boil and add the corn, potatoes, thyme, and bay leaf. Simmer, stirring occasionally, until the potatoes are fork tender, about 20 minutes. Transfer 2 1/2 cups of soup to a blender and puree until smooth. Stir back into the pot and add the remaining ingredients. Serve hot topped with shredded cheddar.

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