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Home » Soup

Published: Jul 2, 2019 · Modified: Aug 17, 2021 by Kathy

Corn Chowder

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A bowl of chowder with corn, bacon and fresh parsley.

Fresh Seasonal Corn turned into a delicious Corn Chowder! This chowder is creamy, comforting and packed full of flavor!

Made with fresh corn on the cob, bacon and a bit of jalapeno just to give everything a little kick!

A creamy soup with corn and bacon and green herbs.

Why make this recipe

Fresh corn is in season! It seems to be everywhere right now. The grocery store bins are overflowing with fresh corn and the farmer's market is well stocked  too.

Corn chowder is a delicious soup that is perfect during the summertime and this recipe takes full advantage of the very best corn on the cob available!

The creamy soup is made with a just a bit of jalapeno that offers just a touch of heat. It's not spicy and you can control how much to add.

Key ingredients

Ingredients for making corn chowder.
  • Fresh corn on the cob
  • Bacon
  • Onion and garlic
  • Jalapeno - you could also use another type of chile pepper - poblano or anaheim would work great
  • Potato - I've used red potatoes and russet potatoes. Use what you have on hand.
  • Milk and heavy cream

Step by step directions

  • Cook bacon until crispy. Remove bacon and reserve for garnishing soup
  • Remove bacon grease, reserving 3 tablespoons of the grease
  • Add chopped onions along with the bacon grease. Saute until soft, about 5 minutes
  • Add garlic and jalapeno and saute for 1-2 minutes
  • Add corn
  • Onions, garlic and chopped jalapenos in a stock pot.
  • Corn kernels in a pot.
  • Add water and chicken broth and 2 of the cobs (with corn removed)
  • Bring to a boil and add grated potato, thyme and salt and pepper
  • Corn cobs in a pot filled with corn and chicken stock.
  • Grated potatoes in a stock pot.
  • Remove the cobs from the soup
  • Remove 2 cups of the soup and set aside
  • Use an immersion blender to puree the remaining soup in the pot
  • Add back the 2 cups of soup and stir in the milk and cream. Heat just until warmed through
  • Serve with bacon and fresh herbs

Removing the corn from the cob

Use whole corn cobs. Shuck the husk and then cut off the kernels. This is easy, but is always a bit messy for me. The corn likes to fly off the cob while cutting it.

To remove the kernels, cut the bottom off the cobs making a flat surface. Then stand the cob upright. Take a sharp knife and slice down the cob just under each kernel.

Don't worry if they aren't perfect. It's all going into a pot of soup and no one will examine every kernel.

Cutting corn kernels off a cob.

Don't get rid of the cobs after you cut the corn off. Two of the cobs go into the soup. This just adds more flavor to the corn chowder.

There's a lot of creaminess and flavor left in those cobs. If your cobs are too big to fit in your pot, just snap the cobs in half.

Recipe tips

  • The amount of seasoning may vary depending on your broth. I often use my homemade chicken broth which does not have any added salt. Taste your soup and add a bit more salt and pepper if needed.
  • Feel free to reduce the amount of jalapeno used if you are worried about it being too spicy
  • A blender can also be used to puree the soup if you don't have an immersion blender
  • Be certain to reserve some of the soup before pureeing so a few kernels remain

Recipe Faqs

Can I use frozen corn?

This chowder highlights the very best fresh corn on the cob. However, it might not always be available. When fresh corn isn't in season, you can substitute frozen corn. You'll need about 4 cups of corn. Buy the small, petite corn which have smaller kernels and are often a bit sweeter. 

Can I freeze this chowder?

This chowder can be frozen, but it freezes best if it's frozen without the added milk and cream. Once thawed and reheated, the milk and cream can be added.

A bowlful of homemade soup with corn and bacon bits.

Serving suggestions

This homemade corn chowder is the star of a meal. Serve it with homemade cheddar beer bread or buttermilk biscuits. For dessert you might want to serve homemade peach ice cream!

More Soup Recipes to Try

  • Enchilada Soup – All the wonderful flavors of enchiladas in a soup!
  • Creamy Chicken and Wild Rice Soup – The name says it all!
  • Cheesy Broccoli Soup – Yummy broccoli with cheddar cheese.
  • Creamy Tomato Soup – Perfect with a grilled cheese sandwich.
  • Clam Chowder – Perfect for lunch or dinner anytime of the year.
  • White Chicken Chili - A delicious bowl of chili.
A bowl filled with corn chowder topped with bacon and herbs.

If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop

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A bowl filled with corn chowder topped with bacon and herbs.

Corn Chowder

Kathy Berget
Creamy corn soup made with fresh corn on the cob.
5 from 15 votes
Print Recipe Pin Recipe Save Saved!
Prep Time 20 minutes mins
Cook Time 30 minutes mins
Total Time 50 minutes mins
Course Soup
Cuisine American
Servings 6 Servings
Calories 422 kcal

Equipment

  • Measuring Cups
  • Measuring Spoons
  • Chef Knife
  • Immersion Blender
Prevent your screen from going dark

Ingredients
  

  • 1 cup bacon (cut into small pieces, about 5 slices)
  • 1 cup onion (diced)
  • 2 tablespoons jalapeno (seeded and finely diced)
  • 1 clove garlic (minced)
  • 4 ears fresh corn cut off the cob
  • 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 dried thyme)
  • 1 cup whole milk
  • 1 cup heavy cream
  • 1 Tablespoon Fresh Chopped parsley for garnish (optional)

Instructions
 

  • Cook bacon until crispy in a large stock pot.
    1 cup bacon
  • Remove bacon reserving 3 Tablespoons of the bacon grease. Save bacon for garnishing soup.
  • In the same stock pot, add the reserved bacon grease and saute onion over medium heat until softened, about 5 minutes.
    1 cup onion
  • Add jalapeno and garlic. Continue stirring over medium heat for 1-2 minutes.
    2 tablespoons jalapeno, 1 clove garlic
  • Add corn kernels and saute for another 2 minutes.
    4 ears fresh corn cut off the cob
  • Add broth and water and the two reserved cobs and bring to a boil.
    2 cups broth, 2 cups water
  • Add grated potato, salt, pepper, and thyme. Bring back to a boil and then reduce to a simmer for 10 -15 minutes.
    1 cup potato, 1 teaspoon salt, 1 teaspoon fresh thyme, 1 teaspoon black pepper
  • Remove the cobs and discard.
  • Remove two cups of the soup and set aside. Use an immersion blender or a regular blender and puree the remaining soup in pot. Add reserved soup back to the pot.
  • Add milk and cream and heat just until warmed through.
    1 cup whole milk, 1 cup heavy cream
  • Serve with bacon bits and fresh chopped parsley.
    1 Tablespoon Fresh Chopped parsley for garnish

Video

Notes

  • The amount of seasoning may vary depending on your broth. I often use my homemade chicken broth which does not have any added salt. Taste your soup and add a bit more salt and pepper if needed.
  • Feel free to reduce the amount of jalapeno used if you are worried about it being too spicy
  • A blender can also be used to puree the soup if you don't have an immersion blender
  • Be certain to reserve some of the soup before pureeing so a few kernels remain

Nutritional Disclaimer:

Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.

Nutrition

Calories: 422kcalCarbohydrates: 25gProtein: 10gFat: 33gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 84mgSodium: 1011mgPotassium: 528mgFiber: 3gSugar: 8gVitamin A: 1043IUVitamin C: 18mgCalcium: 93mgIron: 1mg
Tried this Recipe? Tag me Today!Mention @BeyondTheChickenCoop or tag #beyondthechickencoop!

This post was originally published in July 2016. The recipe and some of the pictures have been updated. 

Recipe adapted from Fine Cooking Magazine.

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Reader Interactions

Comments

  1. Valentina says

    July 07, 2019 at 2:20 pm

    5 stars
    I'm a huge corn chowder fan and this one sounds especially delicious, and the presentation is so pretty

    Reply
    • Kathy says

      July 08, 2019 at 5:59 am

      Thanks! This is the time of year to make this chowder with fresh corn.

      Reply
    • Penny says

      April 19, 2021 at 5:42 pm

      This was amazing. We didn’t have bacon but otherwise followed the recipe exactly. this came out exquisite! Thank you!

      Reply
      • Kathy says

        April 19, 2021 at 5:54 pm

        Thank you! 🙂

  2. Kelly | Foodtasia says

    July 03, 2019 at 5:14 am

    5 stars
    So delicious, Kathy! One of the true beauties of summer! Love how you put the cobs in for more flavor!

    Reply
  3. David @ Spiced says

    July 03, 2019 at 4:23 am

    5 stars
    Perfect timing on this post, Kathy! We've had some great corn on super sale lately. I've been grabbing it to eat plain, but now I want to slice it off and turn it into chowder. Yum!!

    Reply
    • Kathy says

      July 03, 2019 at 5:06 am

      You gotta love corn season!

      Reply
  4. Alexandra @ It's Not Complicated Recipes says

    July 02, 2019 at 6:29 am

    5 stars
    My kind of comfort food, Kathy! I love corn chowder, and this is one delicious version 😀

    Reply
    • Kathy says

      July 03, 2019 at 5:06 am

      Thanks! 🙂

      Reply
  5. Rachelle @ Beer Girl Cooks says

    July 12, 2016 at 6:06 pm

    I love corn season and corn chowder! Yours looks perfect for that rainy day! Pinning!

    Reply
    • Kathy says

      July 14, 2016 at 5:32 am

      Thanks, Rachelle! We've had plenty of raining days around here...I need a little sunshine 🙂

      Reply
  6. annie@ciaochowbambina.com says

    July 12, 2016 at 8:50 am

    5 stars
    Corn chowder is nothin' but comfort and deliciousness! I love the addition of the jalapeno!

    Reply
    • Kathy says

      July 14, 2016 at 5:32 am

      It was pure deliciousness!

      Reply
  7. Manali@CookWithManali says

    July 11, 2016 at 6:07 pm

    sounds very comforting! i love corn!!

    Reply
    • Kathy says

      July 12, 2016 at 5:26 am

      You are right....totally comforting!

      Reply
  8. Dawn says

    July 11, 2016 at 12:55 pm

    I adore corn, so this is totally calling my name. Love that you have jalapeño in there for a little kick. I'd totally leave the seeds and ribs in there 'cause I love spice. Looks so creamy and perfect with some corn bread! Pinned!

    Reply
    • Kathy says

      July 12, 2016 at 5:29 am

      The seeds would make it a bit spicier. You could even add another pepper if you really wanted some heat.

      Reply
  9. Nicoletta @sugarlovespices says

    July 11, 2016 at 10:19 am

    We so love that is corn season! Like you, we usually tend to make corn on the cob, but you gave us a great idea with this absolutely stunning and super delicious corn chowder!

    Reply
    • Kathy says

      July 12, 2016 at 5:34 am

      Thanks! The corn flavor is amazing in this soup!

      Reply
  10. Anu - My Ginger Garlic Kitchen says

    July 11, 2016 at 9:29 am

    Corn season is here and this chowder looks so delicious, Kathy. I wish I could have this for dinner tonight! 🙂

    Reply
    • Kathy says

      July 12, 2016 at 5:38 am

      I had it for dinner two nights in a row! Delicious both nights 🙂

      Reply
  11. Cheyanne @ No Spoon Necessary says

    July 11, 2016 at 8:30 am

    I have a small obsession with fresh corn, we are talking I eat it at LEAST once a day. Obsessed, I know. 😉 So this chowder is screaming my name!! Looks amazing, Kathy! Totally craving a few bowls of this for lunch today! Cheers!

    Reply
    • Kathy says

      July 12, 2016 at 5:42 am

      It is screaming your name! You'd better make it quick! You have to take full advantage of corn season. It's not around forever!

      Reply
  12. Mary Ann | The Beach House Kitchen says

    July 11, 2016 at 8:01 am

    OMG Kathy, my husband just had a bowl of corn chowder the other day when we went out for lunch and I was saying how I needed to make some soon! Your recipe looks delicious!

    Reply
    • Kathy says

      July 12, 2016 at 5:47 am

      I hope you make him some soon!

      Reply
  13. Laura ~ Raise Your Garden says

    July 11, 2016 at 6:06 am

    Kathy, I gotta be honest. I've already printed this recipe out and I'm ready to start pronto. Love soup and chowder. Your home cooking recipes are the best. This was what I was looking for in life right now. Okay, gotta go pick a bike out of my neighbors garage. BRB.

    Reply
    • Kathy says

      July 12, 2016 at 6:06 am

      You are soooo funny! I hope you got the bike and were able to make some of this yummy chowder! 🙂

      Reply
  14. Kate @ Framed Cooks says

    July 11, 2016 at 4:19 am

    The corn is JUST starting to come in around here, so perfect timing! I do love a great corn chowder! 🙂

    Reply
    • Kathy says

      July 12, 2016 at 6:07 am

      Summer corn is the best! And it's just what you need in this chowder.

      Reply
  15. allie @ Through Her Looking Glass says

    July 10, 2016 at 6:55 pm

    This chowder looks perfect Kathy! I would never have thought to add the cobs or the jalapeno. Great idea. Hope you're having a great July my friend!

    Reply
    • Kathy says

      July 12, 2016 at 6:07 am

      The jalapeno doesn't make it spicy at all! It's so good in this chowder.

      Reply
  16. David @ Spiced says

    July 10, 2016 at 5:35 am

    We've been getting some awesome local corn here lately...and super cheap, too. I totally need to make a batch of this. I love how you add the cobs to simmer in the chowder. I usually make corn chowder in the winter since it's a comforting soup...but I'm digging the idea of using fresh, local corn right now for it. Thanks, Kathy...hope you are having an awesome weekend so far!

    Reply
    • Kathy says

      July 12, 2016 at 6:17 am

      This chowder is best made with the freshest of corn. Don't wait till the winter!

      Reply
  17. Fran @ G'day Souffle' says

    July 09, 2016 at 2:48 pm

    With Summer approaching, this looks like an idea recipe! I recently made a dish with tea-smoked smoked corn, that I smoked on my stove top. The only draw back is the house smells like smoke for hours afterwards! Thanks for sharing this lovely recipe!

    Reply
    • Kathy says

      July 12, 2016 at 6:22 am

      Tea smoked corn! That sounds interesting, and very flavorful!

      Reply
  18. Lori from LL Farm says

    July 09, 2016 at 1:11 pm

    This looks delicious...your photos are always gorgeous! We haven't had fresh correct yet this year.

    Reply
    • Kathy says

      July 12, 2016 at 6:23 am

      Fresh corn will be there before you know it! Hang in there!

      Reply
  19. mira says

    July 09, 2016 at 7:25 am

    Love fresh corn and just got some from the store! This soup looks delicious! Need to try it soon!

    Reply
    • Kathy says

      July 12, 2016 at 6:34 am

      Thanks, Mira!

      Reply
5 from 15 votes (10 ratings without comment)

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I'm Kathy, and I love to create delicious recipes from scratch utilizing many ingredients that we grow and raise. I'm a recipe creator, food photographer, and cookbook author!

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