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Simple Summer Corn Chowder Recipe (Best Ever!)
Simple Summer Corn Chowder Recipe (Best Ever!)- is the ultimate celebration of fresh, sweet corn during its peak season! Let's dive into the heartwarming, smoky flavors that make this dish a standout at any summer table.
Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 6 -8 servings
Calories: 333 kcal
Course:
Main Course , Soup
Cuisine:
American
Ingredients
- 7-8 ears fresh sweet corn kernels cut off (about 5 cups)
- 5 strips Bacon cut into small pieces
- 3 tablespoons unsalted butter
- 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 reduced-sodium chicken 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 Yukon gold potatoes diced (smaller than 1 inch)
Garnishes:
- green onions chopped
- extra bacon crisped
- Additional smoked paprika
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!
Cup of Yum
Notes
- Use Fresh Corn: Whenever possible, use fresh corn off the cob. It’s sweeter and gives the chowder a fresher, more vibrant flavor. A game changer!
- Render the Bacon Well: Cook the bacon until it’s really crispy. This will add a nice texture and rich flavor to the chowder. Plus, the rendered fat provides an excellent base for sautéing your vegetables.
- Sauté Vegetables Properly: Don’t rush the sautéing of your onions, bell peppers, and jalapenos. Cooking them until they’re soft brings out their natural sugars, which adds depth to the chowder’s flavor.
Nutrition Information
Calories
333kcal
(17%)
Carbohydrates
25g
(8%)
Protein
8g
(16%)
Fat
23g
(35%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
0.3g
Cholesterol
59mg
(20%)
Sodium
1148mg
(48%)
Potassium
564mg
(16%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
895IU
(18%)
Vitamin C
33mg
(37%)
Calcium
115mg
(12%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6-8 servings
Amount Per Serving
Calories 333
% 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.