Summer Corn Chowder

Ok, so I jumped the gun a bit on the summer part of this recipe. With winter almost behind us, I'm eagerly looking forward to the end of April and the opening of our local farmer's market. Truth is, living in San Diego all those years and having fresh produce year round had me spoiled. Since I don't garden or can vegetables, I've had a lesson in how dear fresh produce can seem during the long winter months. What you can find in the stores is often outrageously expensive and sometimes rather tasteless. Our weather is warming and planting season has begun, so bring on all those lovely fresh farmer crops!

I did come across a stand of corn recently and decided to see if the kernels would be summer time sweet. They were and that's what prompted making this bowl of between season yummyness. Soup for the chill still in the air and corn for the coming of all things fresh and home grown.

One small non-cooking note on this recipe - cutting off kernels of corn takes a little bit of time, as compared to dumping out a can of corn. While I'm not sure if there would be a truly noticeable taste difference between fresh and frozen or canned, I absolutely love the process of using a knife to make those fleshy little kernels separate from the cob, landing in a pleasing pile of yellow. Every time I do this to a cob of corn, I'm reminded of Maw and Paw Simmons. I watched my grandmother cut the corn kernels for her husband countless times as a child and, later, my mom and I did the same thing for him. It's funny how these smallest and most mundane of tasks can instantly bring back memories of long gone times. Decades after their deaths, I can still experience a moment of remembrance and sweet bonding with my grandparents, via the humble corn kernel.


Summer Corn Chowder

Ingredients:
8 ears fresh sweet yellow corn, husked and silks removed and kernels cut from cob
3 Tbsp butter
5 slices bacon, cut into 1/4 to 1/2-inch pieces
1 medium yellow onion chopped (1 1/2 cups)
1/4 cup all-purpose flour
1 clove garlic, minced
5 cups water
1 lb Yukon Gold potatoes, cut into 1/2-inch pieces
1/2 tsp dried thyme
1 bay leaf
Salt and freshly ground black pepper
1 cup half and half
1 Tbsp honey
2 - 3 Tbsp chopped fresh chives
Shredded cheddar cheese, for serving (optional)

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