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    Home ยป Recipes ยป Savory

    Summer Corn Chowder

    Updated: Aug 5, 2021 โ€ข Published: Jul 31, 2019 by Sam Merritt โ€ข 144 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
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    Summer Corn Chowder

    This simple Summer Corn Chowder is made with fresh-off-the-cob corn, bacon, smoked paprika and is the perfect summertime soup! This is a simple recipe that can be prepped and ready in under an hour and I’ve included plenty of tips including how to easily remove your corn from the cob and how to get that perfect hearty chowder texture!  

    Two bowls of summer corn chowder garnished with chives and bacon

    A Fresh Corn Chowder Recipe

    Before I get into all the details of today’s corn chowder recipe I have to say a huge THANK YOU to everyone who commented, e-mailed, or otherwise reached out after our big announcement yesterday! I’m so excited to finally be able to share our big news with you, and all of your kind words mean so much to me. I’m still working my way through all of your messages!

    With that said (💜), let’s jump right into today’s corn chowder recipe. This is actually an older recipe of mine that needed a refresh (and a video!). Made with sweet summer corn, cooked in a bit of bacon (for the best flavor), it’s hearty and thick, but also light enough to enjoy during even the hottest summer days.

    Right now is the best time to find sweet corn at your local farmer’s market or produce stand (or maybe you even grew some yourself??), so grab yourself a few ears and let’s get to the best corn chowder of your life.

    Corn chowder in white bowls

    What is Corn Chowder Made of?

    • Bacon! — We start by cooking a few slices and then cook our veggies in the residual bacon grease (along with a bit of butter… no, this isn’t quite health food!).
    • Onion — diced
    • Red pepper — finely chopped
    • Poblano pepper — finely chopped
    • Garlic — minced
    • Flour — this is used to thicken the chowder
    • Chicken broth
    • Half & half — helps make the corn chowder creamy without being too rich.
    • Spices: Smoked paprika, salt, and pepper.
    • Corn (obviously) — The sweeter the better, in my opinion. Some produce stands near me sell “Ambrosia” corn, which is my favorite.
    • Red potatoes — though you can substitute Yukon gold or russet.

    Can I Use Frozen Corn?

    Yes, you can use frozen corn, but I say this hesitantly. Honestly, fresh is always better. Corn is the key ingredient in this corn chowder, so the better quality that you use the better your soup will be.

    Ingredients for corn chowder

    The Easiest Way to Get that Corn off the Cob!

    Ultimately, as long as you get that corn off of the cob and into your corn chowder, it doesn’t really matter how you do it. However, after years of making a mess of my kitchen, I did find a corn-cutting technique that worked really well for me.

    It calls for a bundt pan (though a tube pan would also work), of all things. Place your corn cob into the center hole of the bundt pan and grab a large sharp knife. Slice down the corn cob (staying as close as you can to the cob so you get all of the juices and flavor!). All of the corn and juice will fall off of the cob and be collected neatly in your bundt pan! I demonstrate this technique in my corn chowder video that I’m sharing today.

    Using a bundt pan to easily cut the corn off of the cob

    How to Make Corn Chowder

    1. Start by cooking your bacon. Cook until crisp and then remove from your post (save for later). Add a bit of butter and let that melt.
    2. Cook onions, peppers, and garlic.
    3. Add flour. We’re making a simple roux! Sprinkle the flour evenly over the veggies and stir until smooth. This helps make our corn chowder thick.
    4. Add liquid! In this case, chicken broth, water, and half and half.
    5. Add corn, potatoes, and spices. Then boil until the potatoes are tender when pierced with a fork.
    6. Blend or puree some, but not all, of the corn chowder. This gives it that creamy and thick chowder texture!
    7. Return your bacon to the pot and simmer, then you’re ready to serve!

    Blending or pureeing the soup is critical to the thick, hearty, creamy texture of this corn chowder. If you’ve made my popular potato soup before, you might recognize this technique from that recipe. It’s a game changer when it comes to chowders or hearty soups!

    Corn chowder in white bowl, topped with bacon and chives

    More Recipes You Might Like:

    • Chicken Tortilla Soup
    • Turkey Chowder
    • The BEST Chili Recipe
    • Pair this soup with my Buttermilk Cornbread or Honey Wheat Dinner Rolls!

    Let’s cook together! Be sure to check out my video at the bottom of the recipe where I’ll show you exactly how I make this Summer Corn Chowder in my own kitchen! If you enjoy watching, make sure to subscribe to my YouTube channel where I’ve already uploaded over 150 recipe videos that you can watch for free!

    Overhead of corn chowder in bowl with toppings

    Summer Corn Chowder

    A simple summer corn chowder made with sweet, fresh, summer corn.  
    4.92 from 58 votes
    Print Pin Rate
    Prevent your screen from going dark
    Course: Soup
    Cuisine: American
    Prep Time: 25 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 45 minutes minutes
    Servings: 6 servings
    Calories: 362kcal
    Author: Sam Merritt

    Ingredients

    • 5 strips bacon cut into small pieces
    • 3 Tablespoons (43 g) unsalted butter
    • 1 medium yellow onion chopped (about 1 ¼ cup)
    • ½ red pepper diced
    • 1 large poblano pepper seeds removed, finely chopped
    • ¼ cup (30 g) all-purpose flour
    • 3 large garlic cloves minced
    • 4 cups (945 ml) reduced sodium chicken broth
    • 1 cup (235 ml) water
    • 2 cups (475 ml) half and half
    • ½ teaspoon smoked paprika
    • 1 teaspoon salt
    • ¾ teaspoon pepper
    • 1 ¼ lb (565 g) red potatoes¹ diced smaller than 1 inch
    • 7-8 ears fresh sweet corn, cut off the cob (about 5 cups of corn)

    Instructions

    • Add bacon to a large pot or Dutch oven. Turn heat to medium and cook until bacon is crispy and browned. Remove bacon from pot and reserve for later. Do not drain bacon grease.
      5 strips bacon
    • Add butter to pot and allow it to melt.
      3 Tablespoons (43 g) unsalted butter
    • Add onion, poblano pepper and red pepper, cook until softened (3-5 minutes).
      1 medium yellow onion, ½ red pepper, 1 large poblano pepper
    • Add the garlic and stir until fragrant (about 30 seconds)
      3 large garlic cloves
    • Sprinkle your flour over the vegetables and stir until it is smooth and no clumps remain. Stir or whisk flour until smooth.
      ¼ cup (30 g) all-purpose flour
    • Stir in chicken broth, water, half and half, and spices (smoked paprika, salt, and pepper).
      4 cups (945 ml) reduced sodium chicken broth, 1 cup (235 ml) water, 2 cups (475 ml) half and half, ½ teaspoon smoked paprika, 1 teaspoon salt, ¾ teaspoon pepper
    • Add the potatoes and corn, bring mixture to a boil and boil (stirring occasionally) until potatoes are tender when pierced with a fork.
      1 ¼ lb (565 g) red potatoes¹, 7-8 ears fresh sweet corn, cut off the cob
    • Once potatoes are cooked through, carefully ladle about 3 cups of the soup into a blender and blend until well-pureed. Alternatively you may use an immersion blender and blend the soup until desired consistency is reached (do not puree the whole soup, you'll lose that great hearty texture!).   
    • Return the pureed mixture back to the soup and stir well. Stir in reserved bacon.
    • Allow soup to simmer for 15 minutes (stirring occasionally) before serving.
    • Serve, topped with green onions, bacon, and additional smoked paprika, if desired.  Serve with a side of crusty bread!

    Notes

    ¹I do not peel my potatoes. Instead of Red potatoes, Yukon Gold or Russet also work.

    Nutrition

    Serving: 1serving | Calories: 362kcal | Carbohydrates: 29g | Protein: 11g | Fat: 24g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 611mg | Potassium: 825mg | Fiber: 3g | Sugar: 4g | Vitamin A: 973IU | Vitamin C: 45mg | Calcium: 117mg | Iron: 2mg

    Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

    Overhead view of summer corn chowder in white bowl

    This corn chowder recipe was originally published 08/17/2017. Updated and video added 07/31/2019.

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    Reader Interactions

    Comments

    1. Carla C

      September 01, 2017 at 6:53 pm

      I’m definitely going to try this recipe. I subscribe and I would want one in hibiscus. ๐Ÿ™‚

      Reply
    2. Diane

      August 31, 2017 at 12:23 pm

      I would love to win a cerise colored dutch oven. Thank you so much for this contest and also for your excellent website.

      Reply
    3. Joan Kubes

      August 30, 2017 at 2:58 pm

      5 stars
      Great to get to choose colors! I would choose Cerise!

      Reply
    4. Rosalin

      August 29, 2017 at 4:21 pm

      If I had the chance to win, I would choose white/hibiscus color. Thank you so much for chances.

      Reply
    5. Allison M Conley

      August 28, 2017 at 11:04 pm

      5 stars
      I’m very excited to have a chance to win a Le Creuset dutch oven! Thank you so much for this excellent opportunity!! I would love to make this delicious corn chowder in a beautiful Soleil colored Le Creuset! Thanks again! ๐Ÿ˜€

      Reply
    6. Rose

      August 28, 2017 at 10:54 am

      5 stars
      Love the spice color. Have a small skillet that I bought 15 or 20 years ago at a garage sale. The poor thing went thru a house fire where nothing salvageable but cast iron skillet and the skillet love it.

      Reply
    7. Anel

      August 28, 2017 at 12:08 am

      I’m a new subscriber! Thanks for this wonderful chance! I would choose Cerise! Gorgeous color!

      Reply
    8. Darrelan McBride

      August 26, 2017 at 2:47 pm

      Sam,
      It’s really incredible to see you team up with Le Creuset Company and their support of such a creative baker/cook! Sisal would be my choice of color, not easily decided I would add…
      Thank you! Darrelan

      Reply
    9. Lynda M.

      August 25, 2017 at 4:24 pm

      I signed up! Marine is such a pretty color – I would choose that one! Thanks for the opportunity to win ๐Ÿ™‚

      Reply
    10. Kathy Sondheim

      August 23, 2017 at 10:02 am

      5 stars
      The corn chowder sounds delicious!! The Amethyst would be a great color for fall!!
      Love Le Creuset!!
      Thank you!! Kathy

      Reply
    11. Nicki

      August 23, 2017 at 6:57 am

      5 stars
      I have been wanting a Le Creuset Dutch oven for a while now and I love the Flame color, so bright and bold! Thank you for this opportunity and I can’t wait to make this corn chowder! Yumm!!

      Reply
    12. Jackie Lowrey

      August 23, 2017 at 5:47 am

      4 stars
      I like all the colors … sure hope I win!

      Reply
    13. Nancy Jillson

      August 22, 2017 at 9:48 pm

      Thank you for the chance to win. Marseille would be my favorite color. I really enjoy reading your blog, especially the personal notes that you include. Your recipes are fabulous!

      Reply
    14. Kimmy

      August 22, 2017 at 2:41 pm

      How to choose?? Oh my gosh they are just all so beautiful! I have never owned any Le Creuset cookware and I would be over the moon excited to win that green pot. Thanks so much for the opportunity to win one. Cooking is my #1 passion in life and this would be the perfect addition to my kitchen.

      Reply
    15. Starla

      August 22, 2017 at 1:41 pm

      5 stars
      Sam! This looks and sounds delicious! I love everything about this and it has been years since I have had corn chowder! Of course I am an existing sub ๐Ÿ™‚ I would absolutely die over the color in Hibiscus. I have another cooking dish which is the same color. I have wanted a dutch oven for ages! xo

      Reply
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    The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

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