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!
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
- 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
- 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
- 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.
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
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.
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.
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.
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
- 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
This post was originally published in July 2016. The recipe and some of the pictures have been updated.
Recipe adapted from Fine Cooking Magazine.
Valentina says
I'm a huge corn chowder fan and this one sounds especially delicious, and the presentation is so pretty
Kathy says
Thanks! This is the time of year to make this chowder with fresh corn.
Penny says
This was amazing. We didn’t have bacon but otherwise followed the recipe exactly. this came out exquisite! Thank you!
Kathy says
Thank you! 🙂
Kelly | Foodtasia says
So delicious, Kathy! One of the true beauties of summer! Love how you put the cobs in for more flavor!
David @ Spiced says
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!!
Kathy says
You gotta love corn season!
Alexandra @ It's Not Complicated Recipes says
My kind of comfort food, Kathy! I love corn chowder, and this is one delicious version 😀
Kathy says
Thanks! 🙂
Rachelle @ Beer Girl Cooks says
I love corn season and corn chowder! Yours looks perfect for that rainy day! Pinning!
Kathy says
Thanks, Rachelle! We've had plenty of raining days around here...I need a little sunshine 🙂
annie@ciaochowbambina.com says
Corn chowder is nothin' but comfort and deliciousness! I love the addition of the jalapeno!
Kathy says
It was pure deliciousness!
Manali@CookWithManali says
sounds very comforting! i love corn!!
Kathy says
You are right....totally comforting!
Dawn says
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!
Kathy says
The seeds would make it a bit spicier. You could even add another pepper if you really wanted some heat.
Nicoletta @sugarlovespices says
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!
Kathy says
Thanks! The corn flavor is amazing in this soup!