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“I tweaked this recipe a little (isn't a recipe just a guideline, anyway?), but I'll post as written. I had some fresh corn on the cob and the rest was frozen. I also used turkey bacon and baked in the oven instead of cooking with the onion. Instead of adding water, I added chicken broth. I also sauteed some bell pepper, hot pepper, and celery with the onion. I used fresh oregano, basil, parsley, and cilantro and evaporated milk instead of half and half. The honey was left out completely. Great flavors--hearty yet light at the same time. Recipe courtesy of Cooking Classy which she adapted from Cooks Illustrated via Tracy's Culinary Adventures.”
READY IN:
50mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt butter in a large pot over medium heat.
  2. Add the onion and bacon and cook, stirring frequently, until onion has softened and is just starting to brown around edges (about 8 to 10 minutes).
  3. Add the flour and garlic and cook 1 1/2 minutes.
  4. While whisking, slowly pour in 5 cups water. Bring mixture to a boil, stirring constantly, then stir in corn kernels and potatoes.
  5. Add thyme and bay leaf and season with salt and pepper to taste.
  6. Bring to a light boil, then reduce heat to medium-low and allow to simmer, stirring occasionally, until potatoes are tender, about 20 minutes.
  7. Remove bay leaf and transfer 2 1/2 cups of chowder to a blender and blend until smooth (I skipped this step and left mine chunky).
  8. Stir the mixture back into the pot and add half and half and honey. Sprinkle each serving with chives and optional cheddar.

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