Summer Corn Chowder

06.15.2015

This Summer Corn Chowder is creamy, comforting and full of flavor. Made with bacon, garlic and cheese it’s pretty hard to resist and can be enjoyed all summer long! Serve in big bowls with a side of crusty bread.

Summer Corn Chowder in a large white pot

Summer Corn Chowder

It’s starting to feel like summer is definitely in full swing! I’m finding myself passing out otter pops to my kids and their friends on a daily basis – and maybe having a few myself (one of my favorite childhood treats, how could I resist?).

I’m enjoying relaxing in the warm suns rays. The store is finally full of good fresh produce and I’ve already been getting flavorful, sweet corn on the cob – none of that worthless dried up stuff that looks like it has nothing left to give and it’s highly lacking in flavor.

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So what does that mean? Time for all the fresh corn recipes like this incredibly delicious Summer Corn Chowder!

How To Get The Best Flavor

This soup is amazing but key to it is really good corn on the cob because it’s the prominent flavor here and most important part of this soup. I don’t think I’d ever use frozen corn unless it’s winter and you’re really craving it and you use frozen fresh corn which was from your garden or the farmers market.

A close up of chopped corn in a white bowl

Ingredients – Here’s What You Need

  • Fresh Corn
  • Butter
  • Bacon
  • Onion & Garlic
  • Flour
  • Potatoes
  • Thyme & Bay
  • Half & Half
  • Honey
  • Chives
  • Cheese

A ladle scooping up some Summer Corn Chowder Summer Corn Chowder in two bowlsSummer Corn Chowder in a bowl with a spoon at the side

I adapted this recipe with slight changes from Cook’s Illustrated. In their recipe they call for shaving off the remaining corn bits with a vegetable peeler after cutting the kernels from the cobs.

Then from there you have to wrap it in a cloth and squeeze out the juice.

Now For The Easy Method

First of all I found it a huge pain and a big mess and if I would have finished I wouldn’t have only ended up with half the amount of juice called for.

Secondly, I found an alternate method that was much easier, just cut the kernels from two extra cobs of corn, add to a food processor and pulse until pureed then force through a fine strainer and you should get about 1/2 cup juice.

But last of all, after finishing the soup I found it had plenty of corn flavor and everything seemed perfectly balanced so I didn’t even end up adding in that corn juice I’d extracted, so I figured it’s not worth the extra effort.

Who knows maybe that’s just personal opinion, but I thought the honey I added to the recipe (in place of the sugar they had listed) gave it the perfect touch of sweetness so the sweetness from the added juice wasn’t even needed.

Summer Corn Chowder in a large pot

I love how the bacon in this soup perfectly compliments the light natural sweetness of the corn, while the potatoes give it some body and creaminess. Then the final garnish of chives gives this soup the perfect little bite they need, so don’t omit them.

This is the perfect summer soup and once you try a bowlful you’ll want to head back for another serving and then you’ll want to continue to make it all summer long!

More Comforting Chowder Recipes;

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Summer Corn Chowder

4.81 from 21 votes

This Summer Corn Chowder is creamy, comforting and full of flavor. Made with bacon, garlic and cheese it's pretty hard to resist and can be enjoyed all summer long! Serve in big bowls with a side of crusty bread.

Course: Soup
Cuisine: American
Keyword: Creamy Corn Chowder
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 6 servings
Calories: 364 kcal
Author: Jaclyn

Ingredients

  • 8 ears fresh sweet yellow corn , husked and silks removed and kernels cut from cob
  • 3 Tbsp butter
  • 5 slices bacon , cut into 1/4 to 1/2-inch pieces
  • 1 medium yellow onion chopped (1 1/2 cups)
  • 1/4 cup all-purpose flour
  • 1 clove garlic , minced
  • 5 cups water
  • 1 lb Yukon Gold potatoes , cut into 1/2-inch pieces
  • 1/2 tsp dried thyme
  • 1 bay leaf
  • Salt and freshly ground black pepper
  • 1 cup half and half
  • 1 Tbsp honey
  • 2 - 3 Tbsp chopped fresh chives
  • Shredded cheddar cheese , for serving (optional)

Instructions

  1. Melt 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 5 cups water.

  2. Bring mixture to a boil, stirring constantly, then stir in corn kernels and potatoes. Add in thyme and bay leaf and season with salt and 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.

  3. Remove bay leave then transfer 2 1/2 cups of the chowder to a blender and blend until smooth. Stir the mixture back into the pot then stir in half and half and honey. Sprinkle each serving with chives and optional cheddar.
Nutrition Facts
Summer Corn Chowder
Amount Per Serving
Calories 364 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 9g 45%
Cholesterol 42mg 14%
Sodium 225mg 9%
Potassium 751mg 21%
Total Carbohydrates 42g 14%
Dietary Fiber 4g 16%
Sugars 11g
Protein 10g 20%
Vitamin A 10.9%
Vitamin C 22.6%
Calcium 8%
Iron 19.6%
* Percent Daily Values are based on a 2000 calorie diet.

195 comments

  • Ledene: I am DYING to make this, but have not fresh corn; can I used canned or frozen? If so, any idea how much?
    Thank you!
    Ledene November 3, 2018 at 5:23pm Reply

    • Jaclyn: I’d probably go with about 7 cups frozen corn. November 3, 2018 at 7:57pm Reply

  • Nancy H: This was SOgood. Love that tiny bit of honey! Gave it great flavor! October 13, 2018 at 10:59am Reply

  • Anna777: Great recipe, can’t wait to make it. You mentioned calories per serving, what is one serving? October 1, 2018 at 6:40pm Reply

    • Jaclyn: Sorry I don’t know in cups. October 15, 2018 at 5:15pm Reply

  • Jan: Ok so I didn’t cook the bacon prior either. I should have known better but we’ll see what happens with the rest. It sounds delish. So ladies always cook the bacon first! September 30, 2018 at 3:55pm Reply

  • mandy: Made for the first time and yummy and easy to do- thanks September 13, 2018 at 7:24pm Reply

  • Liz: I made this soup today. The bacon was not noted whether it should be cooked beforehand or whether bacon would cook when added. I just noted you answered a question on this above. I added uncooked and what a disaster that was as it did not cook. I eventually took out the bacon from the soup and fried in pan and added when cooked. It was good. September 11, 2018 at 6:28pm Reply

    • Jaclyn: If a recipe doesn’t specify “cooked bacon” then it shouldn’t be cooked beforehand. I don’t know many recipes that list “raw bacon”, but you will see ”cooked bacon” just my thought. The recipe comes from cooks illustrated so I trust them on this, I think if the bacon were cooked twice it would be overdone. If you like crispy bacon in this then yes I’d cook separate and add at the end. Just my thoughts, glad you could make it work to your liking though. September 11, 2018 at 8:03pm Reply

  • Sue: Excellent!!! I made it fo the first time as I’ve always loved corn chowder. Made it just like the recipe said and love it! Now I’m sad that I finely found a great corn chowder recipe and it’s September and corn on the cob season is almost over:( I’m thinking about buying a few dozen ears and cutting it off and freezing it….wonder it it would still be good…. September 2, 2018 at 11:27am Reply

  • Lucia: Do you cook the corn first or cut kernels raw? August 31, 2018 at 6:24pm Reply

    • Jaclyn: Add the corn raw. September 15, 2018 at 11:31am Reply

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