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