Corn Chowder
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.
Servings: 8 servings
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
Calories: 250kcal | Carbohydrates: 19g | Protein: 6g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 44mg | Sodium: 861mg | Potassium: 423mg | Fiber: 2g | Sugar: 4g | Vitamin A: 671IU | Vitamin C: 25mg | Calcium: 86mg | Iron: 1mg
