- 2 Tbsp unsalted butter
- 1 medium yellow onion, diced
- 1/4 cup all-purpose flour
- 6 cloves garlic, minced
- 6 cups water (or chicken/vegetable broth)
- 8 ears sweet corn, husks and silks removed
- 1 lb. potatoes, sliced into 1/2 inch pieces
- 1/2 cup roasted green chilis
- 1/2 tsp dried thyme
- 1/2 tsp smoked paprika
- 1/2 tsp cayenne pepper
- 1/2 tsp black pepper
- 1 cup half and half or heavy cream
- 1/4 cup fresh chives
- Kosher salt, to taste
- 1
Slice corn kernels off the cob and set aside. Take each ear of corn and hold it over a bowl. Use either the back of your knife or a spoon and scrape any remaining pulp and juice from the cobs.
- 2
Add butter to large pot and melt over MED heat.
- 4
Add diced onions and cook about 5 minutes, until soft and translucent. Add garlic and flour and cook about 1 minute, stirring often.
- 5
While whisking, pour in water/broth and increase heat to MED-HIGH.
- 6
Add in corn, potatoes, thyme, smoked paprika, and salt and pepper. Stir and bring to a low boil, then reduce heat to MED-LOW and simmer.
- 7
Simmer, stirring every so often, for 15-20 minutes, until potatoes are fork tender.
- 8
Use an immersion blender to blend about half the soup until smooth. Alternatively, remove about 3 cups of the soup to a blender and blend until smooth. Stir the blended soup back into the pot.
- 9
Add in half and half, reserved corn juice, green chilis, and about half the chives. Stir in and heat through.
- 10
Serve sprinkled with remaining chives and cooked bacon pieces, if desired.
Thick-cut bacon pairs perfectly with this chowder.