Summer corn chowder is what you make when fresh corn is at its sweetest and you want a bowl that feels special without much work. Sweet kernels, crisp bacon, tender potatoes, and a splash of cream simmer together in one pot in about 45 minutes.
Fresh corn gives this soup a bright, sweet flavor that canned or frozen corn cannot quite match. The bacon adds a smoky, salty backbone, and the cream gives the broth a rich, silky body. It is a cozy dinner on its own and an easy starter for a late summer meal.
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Why This Summer Corn Chowder Recipe Works
Cooking the onion and garlic in the bacon drippings gives the whole pot a savory base before any liquid goes in. The potatoes release a little starch as they simmer, which thickens the broth naturally, so you do not need flour or a roux.
Adding the cream at the end keeps it from curdling and keeps the flavor fresh. Blending just part of the soup gives you a creamy texture while leaving plenty of whole kernels and potato pieces to bite into.
Ingredients for Summer Corn Chowder
- 4 cups fresh corn kernels, cut from the cob
- 4 slices bacon, diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and cubed
- 4 cups low-sodium chicken or vegetable broth
- 1 cup heavy cream
- 1/2 teaspoon salt, or to taste
- Black pepper, to taste
- Chives or parsley, for garnish
Use vegetable broth for a vegetarian version and skip the bacon, cooking the onion in a spoonful of olive oil instead. Bacon is already salty, so taste the chowder before adding more salt.
How to Make Summer Corn Chowder
1. Crisp the bacon.
Cook the diced bacon in a large pot over medium heat until crisp. Remove the bacon to a plate and leave the drippings in the pot.
2. Cook the onion and garlic.
Add the chopped onion to the drippings and cook until soft. Stir in the garlic and cook for one more minute.
3. Add the potatoes and corn.
Stir in the cubed potatoes and the corn kernels so they pick up the flavor of the drippings.
4. Simmer the soup.
Pour in the broth and bring it to a boil. Reduce the heat and simmer for about 15 minutes, until the potatoes are tender.
5. Finish with cream.
Lower the heat and stir in the cream. Warm the soup gently without letting it boil hard, then season with salt and pepper. For a smoother texture, blend part of the soup with an immersion blender or in a regular blender, working in small batches.
6. Serve.
Ladle the hot chowder into bowls and top with the crispy bacon and chives or parsley.
How to Serve Summer Corn Chowder
Serve this chowder hot with a warm skillet of hatch chile cheese cornbread for dipping, or with crusty bread and a simple green salad.
If corn season has you making chowder often, mix it up with other versions from the kitchen: this corn chowder with bacon is a smoky classic, the slow cooker corn chowder is hands off for busy days, and the crockpot chicken corn chowder turns the soup into a heartier main course.
How to Store and Reheat Summer Corn Chowder
Cool the chowder and refrigerate it within two hours of cooking. Store it in an airtight container for up to three days. Keep the bacon separate and add it at the end so it stays crisp.
Reheat on the stove over medium-low heat, stirring often, until steaming hot and 165 degrees F. Add a splash of broth or milk if the soup has thickened. For larger batches, you can freeze portions after cooling completely, though the cream may change texture slightly when thawed.
Tips and Variations for Summer Corn Chowder
To cool soup quickly, divide it into shallow containers. The Purdue Extension guide to storing leftovers recommends shallow containers three inches tall or less, and it lists soups and stews as safe in the refrigerator for 3 to 4 days.
Use the freshest corn you can find. Run the back of a knife down the cob after cutting off the kernels to collect the sweet juices and add them to the pot. If you want a thicker chowder, add a few more potatoes. A pinch of smoked paprika or a little cayenne adds a gentle kick, and a handful of chopped roasted poblano peppers makes a nice summer twist.
Frequently Asked Questions About Summer Corn Chowder
Can I make summer corn chowder with frozen corn?
Yes. Frozen kernels work well when fresh corn is out of season. Use the same amount and add it with the potatoes. The flavor will be a little less sweet than with fresh corn.
How do I thicken summer corn chowder without flour?
Blend part of the soup, or press some of the cooked potatoes against the side of the pot with a spoon. The starch from the potatoes and corn thickens the broth naturally.
Can I make it without bacon?
Yes. Cook the onion in olive oil, use vegetable broth, and add a pinch of smoked paprika for the smoky flavor that the bacon would have given.
What potatoes are best?
Yukon Gold potatoes hold their shape and have a creamy texture. Russets break down more and make a thicker soup.
Can I use milk instead of heavy cream?
You can, but the soup will be thinner and less rich. Add the milk off the boil to keep it from curdling, and blend a little more of the soup to keep the body.
Summer Corn Chowder with Fresh Corn and Bacon
Ingredients
Main Ingredients
- 4 cup fresh corn kernels cut from the cob
- 4 slices bacon diced
- 1 medium onion chopped
- 2 cloves garlic minced
- 2 medium potatoes peeled and cubed
- 4 cup low-sodium chicken or vegetable broth
- 1 cup heavy cream
- ½ tsp salt or to taste
- black pepper to taste
- chives or parsley for garnish
Instructions
Cooking
- Cook the diced bacon in a large pot over medium heat until crisp. Remove the bacon and leave the drippings in the pot.
- Cook the chopped onion in the drippings until soft. Add the garlic and cook for 1 more minute.
- Stir in the cubed potatoes and the corn kernels.
- Pour in the broth and bring to a boil. Reduce the heat and simmer for about 15 minutes, until the potatoes are tender.
- Lower the heat and stir in the cream. Warm gently without boiling hard, then season with salt and pepper.
- For a smoother texture, blend part of the soup.
- Serve hot, topped with the crispy bacon and chives or parsley.
