This is a hearty soup that takes advantage of fresh summer corn. It's also great in the winter - you just have to substitute frozen corn for the fresh.


12 ears fresh sweet yellow corn, husked and silks removed and kernels cut from cob (you can also substitute frozen corn, or use a mix of both)
1 Tbsp butter
7 slices bacon, cut into 1/2-inch pieces
1 medium yellow onion chopped
1/2 cup all-purpose flour
2 cloves garlic, minced
4 cups chicken stock
6 cups water
32 oz. package of frozen hash browns (the kind that are cubed potatoes with nothing in them but potatoes - you could also use about 2 pounds of Yukon gold potatoes, diced into 1/2 inch cubes)
1/2 tsp dried thyme
2 bay leaves
1 teaspoon black pepper
2 cups half and half
2 - 3 Tbsp chopped fresh chives
Shredded cheddar cheese, for serving (optional)


Melt the 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 the chicken stock and water. Bring mixture to a boil, stirring constantly, then stir in corn kernels and potatoes. Add in thyme and bay leaves and season with 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.
Stir in half and half. Sprinkle each serving with chives and optional cheddar.
Recipe adapted from Cooking Classy
My sister-in-law brought these to a family dinner, and they were simply wonderful.

2 cups + 2 tablespoons all­-purpose flour
½ tsp baking soda
¼ tsp salt
¾ cup unsalted butter, softened (1½ sticks)
1 cup packed light brown sugar
½ cup granulated sugar
1 egg, at room temperature
1 egg yolk, at room temperature
2 tsp vanilla extract
¾ cup white chocolate chips
¾ cup chopped macadamia nuts


1. In a medium bowl, whisk together the flour, baking soda and salt and set aside.

2. Cream the butter and sugars together with a mixer (stand or hand­held). Add the egg, egg yolk, and vanilla and mix well until just combined.

3. Add the flour mixture in batches, mixing to combine in between each batch, until all the flour is incorporated.

4. Stir in the white chocolate chips and macadamia nuts.

5. Cover the bowl with plastic wrap and chill dough for about an hour.

6. Preheat oven to 325 degrees. Roll dough into 1 inch balls and place on a parchment paper lined baking sheet.

7. Bake for 8­-10 minutes or until edges just ever so slightly browned. The centers of the cookies will look very soft and a little puffy. Let the cookies cool on the baking sheet for a few seconds, then transfer to a wire cooling rack.

** dough should be kept cold between batches
** dough can be chilled for up to 5 days

Recipe source -  The Chunky Chef