Summer Corn Chowder
User Reviews
4.9
Summer Corn Chowder
Description
Summer Corn Chowder features savory bacon cooked until crisp, rendered with butter, onion, poblano, and red pepper to build deep layers of flavor. After sautéing garlic and coating the vegetables with flour, chicken broth, water, and half-and-half are added along with smoked paprika and seasonings. Red potatoes and fresh corn kernels cook in the broth until tender. A portion of the soup is blended to create a creamy, thick base, leaving some chunks for texture. The chowder's combination of smoky bacon and fresh sweet corn creates a balanced, hearty dish.
The corn adds sweetness and bite, while the diced potatoes offer substance. The poblano pepper lends a subtle heat that complements the sweetness of the corn. This chowder can serve as a satisfying standalone meal or pair well with crusty bread for soaking up the creamy broth.
Potatoes can be left unpeeled, and substitutions like Yukon Gold or Russet potatoes can work interchangeably. Blending only part of the chowder maintains contrasting textures that enhance the eating experience.
Ingredients
- 5 trips Bacon cut into small pieces
- 3 Tablespoons butter unsalted
- 1 medium yellow onion chopped (about 1 ¼ cup)
- ½ red pepper diced
- 1 large poblano pepper seeds removed, finely chopped
- ¼ cup all-purpose flour
- 3 large garlic minced, cloves
- 4 cups chicken broth reduced sodium
- 1 cup water
- 2 cups half and half
- ½ teaspoon smoked paprika
- 1 teaspoon salt
- ¾ teaspoon black pepper
- 1 ¼ lb red potato diced smaller than 1 inch
- 7-8 ears sweet corn about 5 cups of corn, fresh, cut off the cob
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.
- Add butter to pot and allow it to melt.
- Add onion, poblano pepper and red pepper, cook until softened (3-5 minutes).
- Add the garlic and stir until fragrant (about 30 seconds)
- Sprinkle your flour over the vegetables and stir until it is smooth and no clumps remain. Stir or whisk flour until smooth.
- Stir in chicken broth, water, half and half, and spices (smoked paprika, salt, and pepper).
- Add the potatoes and corn, bring mixture to a boil and boil (stirring occasionally) until potatoes are tender when pierced with a fork.
- 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
- Red potatoes are used unpeeled but Yukon Gold or Russet potatoes can substitute with similar results.
- Blend only part of the chowder to retain texture and avoid overly smooth consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 362 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 362kcal | 18% |
| Carbohydrates | 29g | 10% |
| Protein | 11g | 22% |
| Fat | 24g | 37% |
| Saturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 57mg | 19% |
| Sodium | 611mg | 25% |
| Potassium | 825mg | 18% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 973IU | 19% |
| Vitamin C | 45mg | 50% |
| Calcium | 117mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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