Creamy Corn Chowder


  • 8 ears of Native NH Corn on the Cob (Cut kernels from the cobs and save the cobs.)
  • 3 tablespoons of butter
  • 5 slices of bacon (cut into 1/4 inch to 1/2 inch pieces)
  • 1 medium onion (chopped)
  • 1/4 cup of flour (or GF All Purpose Flour)
  • 1 clove of garlic (minced)
  • 5 cups of water
  • 1 pound of potatoes (cut into 1/2 inch pieces)
  • 1/2 teaspoon of thyme
  • 1 bay leaf
  • salt and pepper
  • 1 cup of half and half (or Raw Milk)
  • 1 tablespoon of honey



  1. Boil the cobs (in at least 6 cups of water) after the corn is cut off and set aside.
  2. Melt butter in a large pot over medium heat.
  3. Add onion and bacon and cook, stirring often, until the onion is softened and starting to turn brown.
  4. Add in flour and garlic and whisk for a minute or two.
  5. Slowly pour in the water from the boiled cobs. Discard the cobs.
  6. Bring the mixture to a boil, stirring constantly, then stir in corn and potatoes.
  7. Add thyme and bay leaf and season with salt and pepper.
  8. Bring to a boil and then reduce to medium low.
  9. Simmer until the potatoes are tender.
  10. Remove bay leaf and transfer 2 1/2 cups of chowder to a blender and blend until smooth.
  11. Pour back into the pot and stir in half and half and honey.