Fresh seasonal corn transformed into a comforting, flavorful corn chowder. Rich, creamy, and perfect for summer when corn is at its best.
Made with fresh corn on the cob, crispy bacon, and a hint of jalapeño for a subtle kick you can adjust to taste.
Why make this recipe
When fresh corn is abundant, this corn chowder makes the most of the season. Sweet corn on the cob adds brightness and texture, while a creamy base makes this soup comforting and satisfying. It’s a simple way to showcase peak-season produce.
A touch of jalapeño brings gentle warmth without overpowering the sweet corn; you can add more or less depending on your preference.
Key ingredients
- Fresh corn on the cob
- Bacon, cooked crisp
- Onion and garlic
- Jalapeño (or substitute poblano or Anaheim for milder heat)
- Potatoes (red or russet work well)
- Milk and heavy cream for richness
Step by step directions
- Cook bacon in a large stockpot until crispy. Remove and reserve for garnish.
- Keep 3 tablespoons of the bacon grease in the pot.
- Sauté diced onion in the reserved bacon grease until softened, about 5 minutes.
- Add minced garlic and diced jalapeño; cook 1–2 minutes to release their flavor.
- Add corn kernels and sauté another 2 minutes.
- Pour in water and chicken or vegetable broth and add two corn cobs (kernels removed) to deepen the corn flavor.
- Bring to a boil, then add grated potato, thyme, salt and pepper. Simmer until the potatoes are tender, about 10–15 minutes.
- Remove and discard the cobs.
- Ladle out two cups of soup and set aside.
- Use an immersion blender (or transfer in batches to a blender) to puree the remaining soup until smooth, leaving some texture from reserved soup and kernels.
- Stir the reserved soup back in, then add milk and heavy cream. Warm gently—do not boil—to combine.
- Serve topped with crisp bacon and fresh herbs.
Removing the corn from the cob
Shuck whole ears and trim a small flat surface at the stem end so the ear stands upright. Using a sharp knife, cut downward just below each row of kernels to remove them.
It’s fine if kernels vary in size—this chowder is forgiving. After cutting, don’t discard the cobs: simmering two cobs in the broth adds extra corn flavor. If necessary, snap cobs in half to fit your pot.
Recipe tips
- Adjust seasoning to taste—broths vary in saltiness. If using low-salt homemade broth, you may need a bit more salt.
- Reduce the jalapeño if you prefer milder heat, or substitute a milder pepper.
- If you don’t have an immersion blender, a regular blender works—puree in batches and take care with hot liquid.
- Reserve some soup before pureeing so you keep whole kernels for texture.
Recipe Faqs
Fresh corn gives the best flavor, but frozen corn can be used when fresh isn’t available. Use about 4 cups of frozen petite or sweet kernels for a similar result.
You can freeze the chowder, but it freezes best without the milk and cream. Add dairy when reheating to maintain a smooth texture.
Serving suggestions
This corn chowder is hearty enough to be the main dish. Serve it with warm bread such as cheddar beer bread or buttermilk biscuits, and finish the meal with a light summer dessert if you like.
More Soup Recipes to Try
- Enchilada Soup — bold, comforting flavors
- Creamy Chicken and Wild Rice Soup — rich and satisfying
- Cheesy Broccoli Soup — classic and cheesy
- Creamy Tomato Soup — great with grilled cheese
- Clam Chowder — a timeless favorite
- White Chicken Chili — cozy and flavorful
If you make this recipe, I’d love to hear about it! Leave a comment and share a photo on Instagram @beyondthechickencoop.
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Bean with Bacon Soup
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Carrot Ginger Soup
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Vegetable Stock
Corn Chowder
Kathy Berget
Equipment
- Measuring Cups
- Measuring Spoons
- Chef Knife
- Immersion Blender (or regular blender)
Ingredients
- 1 cup bacon, cut into small pieces (about 5 slices)
- 1 cup onion, diced
- 2 tablespoons jalapeño, seeded and finely diced
- 1 clove garlic, minced
- 4 ears fresh corn, kernels removed
- 2 cups broth (chicken or vegetable)
- 2 cups water
- 1 cup potato, peeled and grated
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon fresh thyme (or ½ teaspoon dried)
- 1 cup whole milk
- 1 cup heavy cream
- 1 tablespoon fresh chopped parsley for garnish (optional)
Instructions
- Cook bacon until crispy in a large stockpot. Remove bacon and set aside for garnish, leaving 3 tablespoons of bacon grease in the pot.
- Sauté the diced onion in the bacon grease over medium heat until softened, about 5 minutes.
- Add jalapeño and garlic and cook, stirring, for 1–2 minutes.
- Add corn kernels and sauté for another 2 minutes.
- Add broth, water, and the two reserved cobs. Bring to a boil.
- Add grated potato, salt, pepper, and thyme. Return to a boil, then reduce heat and simmer 10–15 minutes until potatoes are tender.
- Remove and discard the cobs.
- Ladle out two cups of the soup and set aside. Puree the remaining soup in the pot with an immersion blender or in batches in a blender. Return the reserved soup and any reserved kernels to the pot.
- Stir in milk and heavy cream and warm gently until heated through. Do not boil.
- Serve topped with crispy bacon bits and fresh chopped parsley.
Notes
- Seasoning may need adjustment depending on the salt content of your broth. Taste and add salt and pepper as needed.
- Reduce jalapeño to taste or substitute a milder pepper if preferred.
- Use a regular blender if you don’t have an immersion blender—blend in batches and be careful with hot liquids.
- Reserve some soup before pureeing so you keep a few whole kernels for texture.
Nutritional Disclaimer:
Nutritional information is an estimate and should be used as a guideline. For precise data, calculate using the exact ingredients and quantities you use.
Nutrition
Carbohydrates: 25 g
Protein: 10 g
Fat: 33 g
Mention @BeyondTheChickenCoop or tag #beyondthechickencoop on Instagram.
This post was originally published in July 2016. The recipe and some photos have been updated.
Recipe adapted from Fine Cooking Magazine.