Fresh Summer Corn & Potato Chowder
By Ro Morse
PADUCAH, KY - Banks Market Recipe of the Week - Serves 6

8 ears fresh sweet corn
3 tablespoons sweet cream butter
2 slices bacon
1 1/2 cups chopped Vidalia onion 
1/4 cup all-purpose flour
1 clove garlic, minced
5 cups chicken broth
1 pound Yukon Gold potatoes, wash and cut in 1/2 inch pieces 
1/2 teaspoon dried thyme
1 bay leaf
Ground black pepper
2 tablespoons honey
1 cup Half & Half
1/2 cup sour cream
1 green onion, thinly sliced
1/2 cup shredded sharp cheddar cheese 

Remove husks and silks from cobs of corn and scrape kernels off into a bowl. Include any juice that may come off when scraping. Over medium heat, melt butter in a large stock pot. Cut bacon into 1/4 inch pieces and add to pot. Add chopped onion and stir and cook until the bacon is totally browned. Stir in the flour and garlic and cook another minute or two. Slowly stir in chicken broth. Bring mixture to a boil, stirring constantly. Add corn and potatoes (I like to leave the skins on). Add thyme and bay leaf and season with salt and pepper to taste. Bring just to a low boil and reduce the heat to medium-low. Let the pot simmer for about 20 minutes - until potatoes are tender. Take bay leave out of pot. For a creamier chowder, take a cup or two of the mixture out of pot and puree in a blender and then return to the pot. Stir in the honey and Half & Half. Serve in bowls and top with a dollop of sour cream, a few sliced green onions and a sprinkle of the cheese.

This recipe is shared September 11-15, 2017
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Ro's recipes are sponsored by Banks Market
on Lone Oak Road in Paducah, KY.
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Published 09:00 PM, Sunday Sep. 10, 2017
Updated 09:04 AM, Sunday Sep. 10, 2017