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.
Recipe by Katherine Martinelli at