Summer Corn Chowder!

Tonight I used what we had in the house to make an AMAZING Summer Corn Chowder (if I do say so my self!) The lemon zest, nutmeg, and fresh parsley are key to keeping this fresh tasting and not heavy. Extra fresh pepper and the green onions took it over the top. All of my kiddos gobbled it up too! Gotta love a meal where you are using whole foods, it comes to the table in about 30 minutes, AND everyone likes it!

Ingredients:

• 8 ears fresh sweet yellow corn, husked and silks removed and kernels cut from cob
• 2 Tbsp butter
• 8 slices bacon, cut into 1/4 to 1/2-inch pieces
• 1 medium yellow onion chopped (1 1/2 cups)
• 1/4 cup + 1 Tbsp all-purpose flour
• 2 cloves garlic, minced
• 5 cups water
• 1 lb red potatoes, cut into 1/2-inch pieces
• 1 bay leaf
• 1/4 tsp freshly grated nutmeg 
• Salt and freshly ground black pepper
• 1 cup heavy cream (or 1/2 and 1/2)
• Zest of 1/2 a lemon
• 1/4 cup minced flat leaf parsley
• 4 sliced green onions

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 bay leaf, & nutmeg, 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 from heat and stir in parsley, lemon zest, and cream. Sprinkle each serving with green onions.