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Fresh Seasonal Corn turned into a delicious Corn Chowder! This chowder is packed full of flavor from fresh corn on the cob, jalapeno peppers and bacon!
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.
We’ve been eating corn on the cob but this week the weather has turned cold and rainy so I made a fresh corn chowder. The fresh corn flavor really shines in this chowder.
What ingredients do I need?
- Fresh corn on the cob
- Bacon
- Onion
- Butter
- Jalapeno
- Potato
- Dried Thyme
- Milk
- Salt and Pepper
Do I have to use a jalapeno?
There is a whole jalapeno in this chowder….minus the seeds. It’s not spicy at all. It just adds a bit of flavor and heat. If you are worried about it being too spicy, add 1/2 of the jalapeno.
How do I remove 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.
What do I do with the cobs?
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. You could add all four cobs, but my pot was a bit too crowded. If your cobs are too big to fit in your pot, just snap the cobs in half.
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. Buy the small, petite corn which have smaller kernels and are often a bit sweeter.
What should I serve with corn chowder?
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.
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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
Corn Chowder
Ingredients
- 5 slices bacon (cut into small pieces)
- 1 medium onion (diced)
- 4 ears fresh corn cut off the cob (reserve 2 cobs)
- 2 Tablespoons butter
- 1 jalapeno (seeded and finely diced)
- 1 clove garlic (minced)
- 2 cups broth (chicken or vegetable)
- 2 cups water
- 1 Russet potato (peeled and grated)
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1/2 teaspoon dried thyme
- 2 cups whole milk
- 1 Tablespoon Fresh Chopped parsley for garnish (optional)
Instructions
- Cook bacon until crispy in a large stock pot.
- Remove bacon reserving 2 Tablespoons of the bacon grease.
- In the same stock pot, add the bacon grease and butter.
- Saute onion until softened, about 5 minutes over medium heat.
- Add jalapeno and garlic. Continue stirring over medium heat for 1-2 minutes.
- Add corn and saute for another 2 minutes.
- Add broth and water and the two reserved cobs.
- Bring to a boil
- Add grated potato, salt, pepper, and thyme. Bring back to a boil and then reduce to a simmer for 10 -15 minutes.
- Remove the cobs and discard.
- Add milk and heat just until warmed through.
- Use an immersion blender or a regular blender and puree half the soup
- Serve with reserved bacon bits and fresh chopped parsley
Video
Nutrition
This post was originally published in July 2016. The recipe and some of the pictures have been updated.
Recipe adapted from Fine Cooking Magazine.
37 Comments
Valentina
July 7, 2019 at 2:20 pmI’m a huge corn chowder fan and this one sounds especially delicious, and the presentation is so pretty
Kathy
July 8, 2019 at 5:59 amThanks! This is the time of year to make this chowder with fresh corn.
Kelly | Foodtasia
July 3, 2019 at 5:14 amSo delicious, Kathy! One of the true beauties of summer! Love how you put the cobs in for more flavor!
David @ Spiced
July 3, 2019 at 4:23 amPerfect 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!!
Kathy
July 3, 2019 at 5:06 amYou gotta love corn season!
Alexandra @ It's Not Complicated Recipes
July 2, 2019 at 6:29 amMy kind of comfort food, Kathy! I love corn chowder, and this is one delicious version 😀
Kathy
July 3, 2019 at 5:06 amThanks! 🙂
Rachelle @ Beer Girl Cooks
July 12, 2016 at 6:06 pmI love corn season and corn chowder! Yours looks perfect for that rainy day! Pinning!
Kathy
July 14, 2016 at 5:32 amThanks, Rachelle! We’ve had plenty of raining days around here…I need a little sunshine 🙂
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July 12, 2016 at 8:50 amCorn chowder is nothin’ but comfort and deliciousness! I love the addition of the jalapeno!
Kathy
July 14, 2016 at 5:32 amIt was pure deliciousness!
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July 11, 2016 at 6:07 pmsounds very comforting! i love corn!!
Kathy
July 12, 2016 at 5:26 amYou are right….totally comforting!
Dawn
July 11, 2016 at 12:55 pmI 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!
Kathy
July 12, 2016 at 5:29 amThe seeds would make it a bit spicier. You could even add another pepper if you really wanted some heat.
Nicoletta @sugarlovespices
July 11, 2016 at 10:19 amWe 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!
Kathy
July 12, 2016 at 5:34 amThanks! The corn flavor is amazing in this soup!