Summer Corn Chowder

Summer Corn Chowder Recipe

I don’t typically crave soup in the summer, but when I do it’s corn chowder. When I’ve eaten as much corn on the cob as I can handle but can’t seem to pass up those gorgeous ears at the farmer’s market, I get chowder on the brain. I like a corn chowder that is simultaneously creamy and light, with a hint of smoky bacon flavor and some bite left to the corn kernels. Oh, and potatoes. I love me some potatoes. It’s amazing how a hot soup can manage to be so summery.
I love the little baby hand that found it’s way into the picture of corn above! The realities of trying to blog/work with a toddler running around. Corn on the cob is one of his favorite foods at the moment, so he just couldn’t resist. Who can blame him?

Summer Corn Chowder Recipe

I searched for a corn chowder recipe to make but didn’t find one that met all my criteria, so I went rogue and made my own. Stock flavored with the corn cobs? Check. A bacon flavor base that isn’t overpowering? Check. Most importantly, a fresh corn flavor and texture? Check. This has everything I want in a corn chowder recipe.

5.0 from 2 reviews
Summer Corn Chowder
Prep Time
Cook Time
Total Time
This corn chowder recipe preserves the fresh taste and bite of summer corn.
Recipe Type: Soup
Yield: 8 servings (about 2 quarts)
  • 6 ears corn, shucked and kernels removed (about 4 cups kernels)
  • 2 cups water
  • 4 cups chicken broth
  • 4 slices bacon, chopped (about ¼ pound)
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 3 tbs flour
  • 1 pound red or new potatoes, cut into bite-sized pieces
  • 1 tsp salt
  • 1 pint half and half
  • Chopped scallions (for garnish)
  1. Break the corn cobs in half and put in a large pot with 2 cups water. Bring to a boil, lower to a simmer, and cook, uncovered, for 25 minutes.
  2. Remove and discard the corn cobs. Add broth and set aside.
  3. In a separate pot, cook the bacon until slightly crispy and the fat is rendered. Remove 2 tablespoons or so bacon and reserve for garnish.
  4. Add the onion and garlic to bacon and cook until soft.
  5. Add the corn kernels and cook for a few minutes.
  6. Stirring constantly, add the flour and cook for 1 minute.
  7. Stirring constantly, add the broth in a slow stream. Bring to a simmer.
  8. Add the potatoes and salt. Simmer until the potatoes are tender, about 5 minutes.
  9. Lower the heat and stir in the half and half. Season with pepper and additional salt to taste.
  10. If you want, use an immersion blender to blend some of the corn and potato. Get it as smooth or chunky as you like.
  11. Ladle into bowls and serve tops with reserved bacon bits and scallions.
If making ahead or freezing, prepare until the addition of the half and half. Stir it in and continue with the recipe when it's time to reheat and serve.

You can substitute milk for half and half if you're looking for a lower fat option, it just won't be as creamy.


6 thoughts on “Summer Corn Chowder

  1. John/Kitchen Riffs

    Isn’t corn one of the glories of summer? Along with tomatoes and stone fruit? Can’t get enough of the stuff! I really like making corn chowder too — loads of flavor, and it’s a meal in a bowl. This looks excellent — thanks.

  2. mjskit

    That is a great picture with the baby’s hand. What fun you two must have! Going rogue is usually a good thing. You’ve done an excellent job here. We have some great sweet corn at the markets this summer so this chowder is sounding really good about now.

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