5 from 5 votes
Homemade corn chowder made with fresh, seasonal corn.
Corn Chowder
Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins

Corn chowder with a touch of jalapeno

Course: Soup
Cuisine: American
Keyword: corn chowder, corn chowder with fresh corn, corn chowder with jalapeno
Servings: 4 Servings
Calories: 260 kcal
Author: Kathy
  • 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
  1. Cook bacon until crispy in a large stock pot.
  2. Remove bacon reserving 2 Tablespoons of the bacon grease.
  3. In the same stock pot, add the bacon grease and butter.
  4. Saute onion until softened, about 5 minutes over medium heat.
  5. Add jalapeno and garlic. Continue stirring over medium heat for 1-2 minutes.
  6. Add corn and saute for another 2 minutes.
  7. Add broth and water and the two reserved cobs.
  8. Bring to a boil
  9. Add grated potato, salt, pepper, and thyme. Bring back to a boil and then reduce to a simmer for 10 -15 minutes.

  10. Remove the cobs and discard.
  11. Add milk and heat just until warmed through.
  12. Use an immersion blender or a regular blender and puree half the soup

  13. Serve with reserved bacon bits and fresh chopped parsley

Recipe Video

Nutrition Facts
Corn Chowder
Amount Per Serving
Calories 260 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 9g56%
Cholesterol 45mg15%
Sodium 1344mg58%
Potassium 255mg7%
Carbohydrates 11g4%
Sugar 8g9%
Protein 7g14%
Vitamin A 705IU14%
Vitamin C 3.9mg5%
Calcium 148mg15%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.