Summer Corn Chowder
Corn chowder sits right at the intersection of seasons — it uses the last of August's sweet corn while hinting at the cozy soups ahead. The trick to deep corn flavor is milking the cobs: after you cut the kernels off, scrape the back of your knife down each cob to release the starchy milk trapped inside. That, plus simmering the stripped cobs in the broth, extracts every last bit of sweetness. A little bacon goes a long way here — just a few slices give the whole pot a smoky backbone without turning it into a meat-fest. The potatoes break down just enough to thicken the chowder naturally, so there's no need for a flour roux. Serve with Skillet Cornbread and a simple green salad for a dinner that feels like a hug.
Dinner · Fall, Soup, Comfort Food • 45 min
Ingredients
- 4 slices bacon, diced
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 celery stalks, diced
- 1 medium carrot, peeled and diced
- 3 garlic cloves, minced
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 1½ pounds Yukon Gold potatoes, peeled and diced into ½-inch cubes
- 4 cups chicken or vegetable broth
- 6 ears fresh corn on the cob, kernels cut off and cobs reserved (about 4 cups kernels)
- ½ cup heavy cream
- kosher salt
- freshly ground black pepper
- sliced green onions or chives, for garnish
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Steps
- In a large Dutch oven or heavy-bottomed pot, cook the diced bacon over medium heat until crisp, about 5–6 minutes. Transfer the bacon to a paper towel-lined plate with a slotted spoon, leaving the rendered fat in the pot.
- Add the butter to the bacon fat. Once melted, add the onion, celery, and carrot. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 5–7 minutes. Add the garlic and thyme and cook for 1 minute until fragrant.
- Add the diced potatoes, broth, and reserved corn cobs (broken in half if needed to fit). The cobs will infuse the broth with extra corn flavor. Bring to a boil, then reduce heat to a simmer. Cover and cook until the potatoes are just tender, about 12–15 minutes.
- Fish out and discard the corn cobs. Add the corn kernels to the pot and simmer uncovered for 5 minutes, until the corn is tender and bright yellow.
- Using an immersion blender, pulse a few times directly in the pot to partially purée the chowder — you want to thicken the base while leaving plenty of whole corn kernels and potato chunks for texture. Alternatively, transfer about 2 cups of the chowder to a blender, purée until smooth, and stir it back in.
- Stir in the heavy cream and simmer for 2 more minutes. Season generously with salt and pepper — potatoes and corn soak up salt, so taste and adjust. Ladle into bowls and top with the reserved crispy bacon, a sprinkle of green onions, and a crack of black pepper.
Tips & Variations
Make Ahead
The chowder can be made completely up to 2 days ahead — the flavors meld and deepen in the fridge. Reheat gently over medium-low heat, stirring occasionally. You may need to add a splash of broth or water to thin it, as it thickens as it sits. Hold the bacon garnish until serving so it stays crisp.
Storage
Refrigerate in an airtight container for up to 4 days. Freezes well for up to 2 months — the potato texture may soften slightly on thawing, but the flavor holds. Thaw overnight in the fridge and reheat gently on the stovetop.
Substitutions
For a vegetarian version, skip the bacon and use vegetable broth — start with 2 tablespoons butter plus 1 tablespoon olive oil for sautéing. Add a pinch of smoked paprika to mimic the bacon's smokiness. Frozen corn works beautifully when fresh isn't available — use 4 cups, no cobs needed. For a dairy-free version, use full-fat coconut milk instead of heavy cream. Add cooked, shredded chicken for a heartier chowder.
Reviews
Reviews coming soon! In the meantime, let us know what you think of this recipe.
