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Summer Corn Chowder
4.9 from 198 votes

Summer Corn Chowder

Summer Corn Chowder combines fresh sweet yellow corn and Yukon Gold potatoes with bacon, onion, and garlic to create a creamy, flavorful soup. The chowder is thickened with a flour roux, simmered with herbs, then blended partially for a smooth texture balanced by tender corn kernels and potato pieces. A touch of honey and half and half enrich the soup, while fresh chives and optional cheddar provide garnish and contrast.

Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
Servings: 6 servings
Course: Soup
Cuisine: American

Ingredients

  • 8 corn husked and silks removed and kernels cut from cob, ears, fresh sweet yellow
  • 3 Tbsp butter
  • 5 lices Bacon cut into 1/4 to 1/2-inch pieces (see note
  • 1 medium yellow onion 1 1/2 cups, chopped
  • 1/4 cup all-purpose flour
  • 1 clove garlic minced
  • 5 cups water or low-sodium chicken broth
  • 1 lb Yukon Gold potato cut into 1/2-inch pieces
  • 1/2 tsp thyme dried
  • 1 bay leaf
  • salt freshly ground
  • black pepper freshly ground
  • 1 cup half and half
  • 1 Tbsp honey
  • 2 - 3 Tbsp chives chopped fresh
  • cheddar cheese for serving (optional, shredded

Instructions

    Cup of Yum
  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.
  2. Add in the flour and garlic and cook 1 1/2 minutes. While whisking, slowly pour in 5 cups water or broth.
  3. 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.
  4. Bring to a light boil, then reduce heat to medium-low and allow to simmer, stirring occasionally, until potatoes are tender, about 20 minutes.
  5. Remove bay leave then transfer 2 1/2 cups of the chowder to a blender and blend until smooth.
  6. Stir the mixture back into the pot then stir in half and half and honey. Sprinkle each serving with chives and optional cheddar.

Notes

  • To keep bacon crisp, cook it separately until well-done and reserve rendered fat for the chowder.
  • Add cooked, crisp bacon as a topping just before serving rather than cooking it with the soup.
  • This recipe makes a hearty chowder showcasing fresh summer corn and tender potatoes with a creamy balance.