Simple Summer Corn Chowder Recipe (Best Ever!)
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
6 -8 servings
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Calories
333 kcal
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Course
Main Course, Soup
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Cuisine
American
Simple Summer Corn Chowder Recipe (Best Ever!)
Description
The chowder begins by cooking bacon until crisp and setting it aside while keeping the drippings. Vegetables including onion, red bell pepper, and jalapeño are sautéed in the bacon fat and butter until softened, which develops their natural sweetness and flavor complexity. Flour and garlic are cooked briefly to form a roux, then chicken broth and water are added and brought to a boil to create the base.
Diced Yukon gold potatoes and fresh corn kernels are added next, contributing heartiness and sweetness, while half-and-half enriches the soup with creaminess. Seasoned with smoked paprika, salt, and black pepper, the chowder simmers until the potatoes are tender. Part of the soup is blended to thicken the texture without pureeing all ingredients, maintaining a pleasant mouthfeel.
Additional reserved crispy bacon and green onions are used as garnishes, adding savory crunch and color. The dish balances creamy, smoky, sweet, and mild heat elements, perfect for a summer meal where fresh corn is available. The jalapeño adds a subtle kick that can be adjusted by removing seeds.
Fresh corn kernels are preferred for maximum sweetness, and cooking bacon thoroughly renders flavorful fat that enhances the soup base. Sautéing vegetables slowly draws out their sugars, deepening the chowder’s flavor.
Ingredients
- 7-8 sweet corn kernels cut off (about 5 cups, ears, fresh
- 5 trips Bacon cut into small pieces
- 3 tablespoons butter unsalted
- 1 medium yellow onion chopped
- ½ red bell pepper diced
- 1 jalapeño diced and seeds removed
- ¼ cup all-purpose flour
- 2-3 cloves garlic minced
- 4 cups chicken broth reduced-sodium, or vegetable broth
- 1 cup water
- 2 cups half-and-half or heavy cream
- ½ teaspoon smoked paprika
- 1 teaspoon salt
- ¾ teaspoon black pepper
- 1 pound potato diced (smaller than 1 inch, Yukon gold variety
Garnishes:
- green onions chopped
- Bacon crisped, extra
- smoked paprika additional
Instructions
- Render Bacon: In a large pot, cook bacon over medium heat until crisp. Remove, drain, and set aside, keeping drippings in the pot.
- Sauté Vegetables: Melt butter in the pot with bacon drippings. Sauté the onion, red pepper, and jalapeno until soft, about 3-5 minutes.
- Thicken Soup: Stir in flour and garlic and cook for 1 minute. Whisk, or stir in the flour until smooth and no clumps remain. Gradually add broth and water and bring to a boil, about 1 minute, until the flour mixes into the broth.
- Add potatoes, corn, half and half (or heavy cream), spices, and half of the cooked bacon—season with paprika, salt, and pepper and cook at a soft boil until the potatoes are fork tender. Stir occasionally.
- Once potatoes are cooked, carefully ladle about 3 cups of the soup into a blender and blend until well-pureed. Add this back to the pot and stir. Alternatively, you can use an immersion blender and blend the soup until your preferred consistency (as long as you do not puree the whole soup; you want to thicken it a bit).
- Serve: Garnish with green onions, extra bacon, and a sprinkle of smoked paprika. Serve hot with crusty bread. Enjoy!
Notes
- Use fresh corn kernels whenever possible for sweeter, more vibrant flavor.
- Cook bacon until very crispy to add texture and rich flavor; use drippings for sautéing vegetables.
- Sauté the vegetables slowly until soft to bring out their natural sweetness and deepen the chowder’s taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6-8 servings
Amount Per Serving
Calories 333 kcal
% Daily Value*
| Calories | 333kcal | 17% |
| Carbohydrates | 25g | 8% |
| Protein | 8g | 16% |
| Fat | 23g | 35% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 59mg | 20% |
| Sodium | 1148mg | 48% |
| Potassium | 564mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 895IU | 18% |
| Vitamin C | 33mg | 37% |
| Calcium | 115mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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