This Summer Corn Chowder is a celebration of the season’s sweetest flavors, blending creamy richness with the crisp freshness of summer corn. Each spoonful offers a velvety texture, balanced by the subtle crunch of tender kernels and a hint of smoky bacon. With just 45 minutes from start to finish, it’s a quick yet indulgent dish that feels like a warm hug on a breezy evening.
Packed with vibrant vegetables and a touch of herbs, this chowder is as nourishing as it is delicious. The golden broth, infused with garlic and thyme, complements the natural sweetness of the corn, while a splash of cream adds a luxurious finish. Perfect for sharing, it’s a hearty, wholesome meal that brings the essence of summer to your table effortlessly.
Fresh & Flavorful Ingredients
- 5 strips bacon, cut into small pieces (reserve grease for cooking)
- 3 Tablespoons (43 g) unsalted butter
- 1 medium yellow onion, chopped (about 1 ¼ cup)
- ½ red pepper, diced
- 1 large poblano pepper, seeds removed, finely chopped
- 3 large garlic cloves, minced
- ¼ cup (30 g) all-purpose flour
- 4 cups (945 ml) reduced sodium chicken broth (substitute vegetable broth for a vegetarian option)
- 1 cup (235 ml) water
- 2 cups (475 ml) half and half (substitute whole milk for a lighter version)
- ½ teaspoon smoked paprika
- 1 teaspoon salt
- ¾ teaspoon pepper
- 1 ¼ lb (565 g) red potatoes, diced smaller than 1 inch
- 7-8 ears fresh sweet corn, cut off the cob (about 5 cups of corn)
Step-by-Step Cooking Instructions
- Cook the bacon: Add bacon to a large pot or Dutch oven. Turn heat to medium and cook until crispy and browned. Remove bacon and set aside. Do not drain the bacon grease.
- Melt the butter: Add butter to the pot and let it melt in the bacon grease.
- Sauté the vegetables: Add onion, poblano pepper, and red pepper. Cook until softened, about 3-5 minutes.
- Add garlic: Stir in minced garlic and cook until fragrant, about 30 seconds.
- Incorporate flour: Sprinkle flour over the vegetables and stir until smooth and clump-free.
- Add liquids and spices: Stir in chicken broth, water, half and half, smoked paprika, salt, and pepper.
- Add potatoes and corn: Add diced potatoes and corn kernels. Bring the mixture to a boil, then reduce heat and simmer until potatoes are tender when pierced with a fork, about 15-20 minutes.
- Blend for creaminess: Carefully ladle about 3 cups of the soup into a blender and blend until smooth. Alternatively, use an immersion blender to partially puree the soup. Return the blended mixture to the pot and stir well.
- Finish with bacon: Stir in the reserved bacon and let the soup simmer for an additional 15 minutes, stirring occasionally.
- Serve: Top with green onions, extra bacon, and a sprinkle of smoked paprika if desired. Serve with crusty bread on the side!
Perfect Pairings: Serving Suggestions
This Summer Corn Chowder is a star on its own, but pairing it with the right sides can elevate your meal. Serve it with a slice of crusty bread or a warm cornbread muffin for dipping. For a fresh contrast, add a simple green salad with a tangy vinaigrette. If you’re hosting a summer gathering, consider pairing it with grilled shrimp or chicken for a heartier feast.
Storing and Reheating Like a Pro
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stovetop over medium-low heat, stirring occasionally. If the soup thickens too much, add a splash of chicken broth or half and half to bring it back to the perfect consistency. Avoid microwaving, as it can cause the dairy to separate.
Time-Saving Tips for Busy Cooks
Short on time? Use frozen corn kernels instead of fresh corn—it’s just as delicious and saves you the hassle of cutting it off the cob. You can also dice the potatoes and veggies ahead of time and store them in the fridge until you’re ready to cook. If you’re in a rush, skip the blending step for a chunkier, quicker chowder.
Recipe Variations to Mix It Up
Feel free to customize this chowder to suit your taste! Swap red potatoes for Yukon gold or sweet potatoes for a different flavor profile. For a vegetarian version, omit the bacon and use vegetable broth instead of chicken broth. Add a pinch of cayenne pepper or a dash of hot sauce if you like a little heat. You can even toss in some shredded cheddar cheese for a creamy, cheesy twist.
Equipment Guidance for Smooth Cooking
A Dutch oven or large pot is ideal for this recipe, as it distributes heat evenly and prevents scorching. If you’re blending the soup, a stand blender works well, but an immersion blender is even easier—just blend directly in the pot. Make sure to dice your potatoes and veggies uniformly for even cooking, and keep a whisk handy to ensure the flour blends smoothly into the broth.
Summer Corn Chowder
Ingredients
- 5 strips bacon cut into small pieces
- 3 Tablespoons unsalted butter
- 1 medium yellow onion chopped (about 1 ¼ cup)
- ½ red pepper diced
- 1 large poblano pepper seeds removed, finely chopped
- ¼ cup all-purpose flour
- 3 large garlic cloves minced
- 4 cups reduced sodium chicken broth
- 1 cup water
- 2 cups half and half
- ½ teaspoon smoked paprika
- 1 teaspoon salt
- ¾ teaspoon pepper
- 1 ¼ lb red potatoes diced smaller than 1 inch
- 7-8 ears fresh sweet corn cut off the cob (about 5 cups of corn)
Instructions
- Add bacon to a large pot or Dutch oven. Turn heat to medium and cook until bacon is crispy and browned. Remove bacon from pot and reserve for later. Do not drain bacon grease.
- Add butter to pot and allow it to melt.
- Add onion, poblano pepper and red pepper, cook until softened (3-5 minutes).
- Add the garlic and stir until fragrant (about 30 seconds)
- Sprinkle your flour over the vegetables and stir until it is smooth and no clumps remain. Stir or whisk flour until smooth.
- Stir in chicken broth, water, half and half, and spices (smoked paprika, salt, and pepper).
- Add the potatoes and corn, bring mixture to a boil and boil (stirring occasionally) until potatoes are tender when pierced with a fork.
- Once potatoes are cooked through, carefully ladle about 3 cups of the soup into a blender and blend until well-pureed. Alternatively you may use an immersion blender and blend the soup until desired consistency is reached (do not puree the whole soup, you’ll lose that great hearty texture!).
- Return the pureed mixture back to the soup and stir well. Stir in reserved bacon. Allow soup to simmer for 15 minutes (stirring occasionally) before serving.
- Serve, topped with green onions, bacon, and additional smoked paprika, if desired. Serve with a side of crusty bread!