Summer Corn Chowder (Simple)
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This Summer Corn Chowder (Simple) is a creamy, smoky, and flavor-packed dish that highlights the natural sweetness of peak-season corn. Crispy bacon, tender potatoes, and a rich, velvety broth come together for a comforting yet fresh bowl that feels both hearty and light. Ready in under an hour, it’s the perfect way to turn simple summer ingredients into something special.
Serve with Ciabatta Bread. You’ll also like my Potato Corn Chowder.
Quick Look: Summer Corn Chowder (Simple)
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 8 people
- Dietary Info: Gluten-free
- Method: Stove top
- Technique: Cook bacon until crisp, then sauté onions, garlic, and vegetables in the rendered fat. Add broth, potatoes, and corn, simmer until tender, then stir in cream.
- Flavor & Texture: Sweet and smoky with tender corn and potatoes in a creamy broth.
Why This Is The Best Fresh Corn Chowder!
Whether it’s a casual family dinner or a festive gathering with friends, this chowder fits your dinner plans. It’s also perfect for leftovers, as the flavors continue to meld and develop when refrigerated.
- Seasonal Freshness: Utilizing fresh sweet corn at the peak of its season ensures the brightest, sweetest flavors. There’s something truly special about the taste of corn fresh off the cob!
- Rich and Creamy Texture: Combining half and half or heavy cream with the starchy goodness of Yukon gold potatoes gives this chowder an incredibly satisfying and luxuriously creamy texture.
- Perfect Balance of Flavors: The bacon’s smokiness complements the corn’s natural sweetness, and the subtle heat from the jalapeno adds just the right amount of spice. Each spoonful is packed with flavors that harmonize wonderfully.
- Hearty and Filling: This chowder is a meal in itself. The robust combination of bacon, potatoes, and corn makes it hearty enough to fill you up on a cool summer evening or any chilly day.
You will also enjoy this baked potato soup and tomato soup!
Made With Amore,
“This is a great recipe for the end of summer. Great flavor and easy to make. My family loved it!
– Kari
Table of Contents
Simple Ingredients
Despite the simplicity of the ingredients, the dish’s flavor profile is deep and complex.
- Fresh Sweet Corn: The star of the show, fresh ears of corn provide a natural sweetness and crisp texture. Fresh corn adds a summery freshness that’s unmatched.
- Crispy Bacon: Adds a smoky, salty crunch that contrasts nicely with the corn’s sweetness. When rendered, it also contributes a rich base flavor.
- Yukon Gold Potatoes: These potatoes have a buttery, creamy texture that holds up well in soups, absorbing flavors while adding body to the dish.
- Yellow Onion: This key aromatic provides a slightly sweet, savory depth foundational to many soups and chowders. You can use red onion.
- Half and Half or Heavy Cream: This dairy component is crucial for achieving the rich, creamy texture that makes chowders so delightful.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Cheesy Corn Chowder: Stir in shredded cheddar or pepper jack cheese at the end for a rich, cheesy version. Try my Broccoli and Cheddar Cheese Soup
- Chicken Corn Chowder: Add diced cooked chicken or rotisserie chicken for extra protein and a heartier dish. Take a look at my Creamy Sausage and Potato Soup.
- Spicy Chipotle Corn Chowder: Add a chipotle pepper in adobo for a smoky, spicy kick.
- Easy Swaps: Use vegetable broth for vegetarian, swap cream with milk or coconut milk, and use olive oil instead of butter.
How to Make Summer Corn Chowder (Simple)
The sweet corn flavor of this chowder is unbeatable and one of the best ways to use fresh summer corn. Follow the step-by step photos and see the recipe card at the bottom for a printable version.
- Cut the corn off the cob.
- Cook the bacon in the pot. Remove from pan and save for later.
- Add the veggies and cook.
- Make the roux with the veggies.
- Add broth, bacon, and other fresh ingredients.
- Pour in the heavy cream.
- Blend some of the soup.
- Add the blended soup back to the pot and finish cooking.
Summer Corn Chowder (Simple) FAQs
Yes, canned corn can be used if fresh is not available. Drain and rinse it well before using. Remember that fresh corn will give the best flavor and texture to the chowder.
If your chowder is too thin, you can make a slurry by mixing a tablespoon of cornstarch with a little cold water and then stirring it into the chowder. Let it simmer for a few more minutes to thicken. Alternatively (as I do in this recipe), blending a portion of the chowder and adding it back to the pot can also help thicken it without adding extra starch.
Store it in the refrigerator for up to 3-4 days. Reheat on the stove over low heat, stirring occasionally. If you’re looking for longer storage, freeze your chowder. Cream-based soups can sometimes separate when frozen and reheated. However, if you plan to freeze this chowder, you might consider preparing it without the cream and potatoes, adding those when you reheat the soup after thawing. Freeze for up to 3 months in airtight containers.
Serving Suggestions
This summer corn chowder is perfect served warm with a slice of Ciabatta Bread. For a well-rounded meal, pair it with mains like Pan Fried Chicken Tenders, Baked Salmon Steaks, or Pan Seared T-Bone Steak for a balance of smoky and fresh flavors. Add a crisp side like fresh salad with Balsamic Dressing, and finish with a light dessert such as an Italian Jam-filled Tart or Sweet Peach Pie for the perfect summer menu.
My Pro Tips
Recipe Tips
- Use Fresh Corn: Whenever possible, use fresh corn off the cob. It’s sweeter and gives the chowder a fresher, more vibrant flavor. A game changer!
- Render the Bacon Well: Cook the bacon until it’s really crispy. This will add a nice texture and rich flavor to the chowder. Plus, the rendered fat provides an excellent base for sautéing your vegetables.
- Sauté Vegetables Properly: Don’t rush the sautéing of your onions, bell peppers, and jalapenos. Cooking them until they’re soft brings out their natural sugars, which adds depth to the chowder’s flavor.
More Soup Recipes
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Corn Chowder
Equipment
Ingredients
- 7-8 ears fresh sweet corn, kernels cut off (about 5 cups)
- 5 strips bacon, cut into small pieces
- 3 tablespoons unsalted butter
- 1 medium yellow onion, chopped
- ½ red bell pepper, diced
- 1 jalapeno, diced and seeds removed
- ¼ cup all-purpose flour
- 2-3 cloves garlic, minced
- 4 cups reduced-sodium chicken or vegetable broth
- 1 cup water
- 2 cups half-and-half or heavy cream
- ½ teaspoon smoked paprika
- 1 teaspoon salt
- ¾ teaspoon black pepper
- 1 pound Yukon gold potatoes, diced (smaller than 1 inch)
Garnishes:
- Green onions, chopped
- Extra bacon, crisped
- Additional smoked paprika
Instructions
- Render Bacon: In a large pot, cook bacon over medium heat until crisp. Remove, drain, and set aside, keeping drippings in the pot.
- Sauté Vegetables: Melt butter in the pot with bacon drippings. Sauté the onion, red pepper, and jalapeno until soft, about 3-5 minutes.
- Thicken Soup: Stir in flour and garlic and cook for 1 minute. Whisk, or stir in the flour until smooth and no clumps remain. Gradually add broth and water and bring to a boil, about 1 minute, until the flour mixes into the broth.
- Add potatoes, corn, half and half (or heavy cream), spices, and half of the cooked bacon—season with paprika, salt, and pepper and cook at a soft boil until the potatoes are fork tender. Stir occasionally.
- Once potatoes are cooked, carefully ladle about 3 cups of the soup into a blender and blend until well-pureed. Add this back to the pot and stir. Alternatively, you can use an immersion blender and blend the soup until your preferred consistency (as long as you do not puree the whole soup; you want to thicken it a bit).
- Serve: Garnish with green onions, extra bacon, and a sprinkle of smoked paprika. Serve hot with crusty bread. Enjoy!
Notes
- Use Fresh Corn: Whenever possible, use fresh corn off the cob. It’s sweeter and gives the chowder a fresher, more vibrant flavor. A game changer!
- Render the Bacon Well: Cook the bacon until it’s really crispy. This will add a nice texture and rich flavor to the chowder. Plus, the rendered fat provides an excellent base for sautéing your vegetables.
- Sauté Vegetables Properly: Don’t rush the sautéing of your onions, bell peppers, and jalapenos. Cooking them until they’re soft brings out their natural sugars, which adds depth to the chowder’s flavor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
absolutely delicious!! perfect summer flavors- so sweet, fresh and yummy.
Yes, that is a perfect description. I am happy you loved it!
This is a great recipe for the end of summer. Great flavor and easy to make. My family loved it!
Yay! So happy the family loved it.
Dumb question, but do you cook the corn on the cob before you cut it off? I assume so, but just checking.
Hi! There is never a dumb question! No, you actually cook the corn in the soup.
This chowder was divine! Quick and easy and so fresh!
Yes! It is a great recipe with all the fresh corn this time of year.
Soooo yummy! The corn and bacon just belong together in this.
Yes! I agree, I am happy you loved it.
Holy smokes, this was INCREDIBLE! We used some Mayan pepper on top for the grownups, otherwise completely as written. It was so delicious, like summer liquid gold flavor!
YAY! I am thrilled you loved it. Glad you put that spice for the adults- yumm!
I made this for Sunday dinner and everyone, including my kids, cleared their bowl! So flavorful and filling!
I am so happy to hear this! It is a great way to sneak in lots of veggies with tons of flavor. I am thrilled you loved!
I made this soup for a soup party and my pot was the only one wiped clean! It was a hit, so many compliments!
Yay! SO happy that everyone loved it. It’s so easy to make and love. Enjoy time and time again.
This recipe is a keeper-delicious!
Yay! Thrilled you love it as much as we do!