If you’re on the lookout for a comforting yet bright and fresh dish to celebrate the sweetness of the season, this Summer Corn Chowder Recipe is exactly the kind of bowl you want to cozy up with. Bursting with tender corn kernels, smoky bacon, and a velvety creamy texture, this chowder feels like a warm hug on a sunny day. It effortlessly balances richness and freshness, turning humble ingredients into a spectacularly satisfying meal that’s perfect for sharing with friends or savoring on your own.
Ingredients You’ll Need
This Summer Corn Chowder Recipe relies on simple yet essential ingredients, each playing a critical role in building layers of flavor, texture, and color. From crisp bacon to creamy dairy, every component works harmoniously to create a chowder that’s both hearty and bright.
- Fresh corn kernels: The star ingredient, offering natural sweetness and that unmistakable summery crunch.
- Corn cobs: Don’t toss these—they make a flavorful homemade stock that deepens the chowder’s corn flavor.
- Bacon: Adds irresistible smokiness and a delightful crispy texture to contrast the creaminess.
- Yellow onion: Provides a gentle sweetness and aromatic base to the soup.
- Garlic: Small but mighty, boosting aromatic complexity.
- Yukon Gold potato: Contributes creaminess and body when cooked down, making the chowder satisfyingly thick.
- Low-sodium chicken broth: Keeps the soup light yet flavorful; you can substitute with vegetable broth for a vegetarian spin.
- Whole milk and heavy cream: These two bring lush creaminess that rounds out the chowder perfectly.
- Red bell pepper: Adds a pop of color and subtle sweetness.
- Celery stalk: Offers a subtle earthy crunch balancing the richer elements.
- Unsalted butter: Gives a silky mouthfeel and enhances richness.
- Smoked paprika: Infuses a gentle smoky heat that elevates the flavor profile.
- Fresh chives (optional): A fragrant, bright garnish that freshens each bite.
- Salt and black pepper: Essential seasonings to bring all the flavors together.
How to Make Summer Corn Chowder Recipe
Step 1: Make the Corn Stock
Begin by cutting the kernels off 4 ears of fresh corn, reserving the cobs. Place the cobs in a pot with 2 cups of water and bring it to a boil. Lower the heat and simmer the cobs for about 15 minutes to extract every bit of their sweet, corn-infused flavor, creating a homemade stock that will give your chowder an incredible depth. Once done, discard the cobs and set the stock aside.
Step 2: Cook the Bacon
In a large pot or Dutch oven, cook 4 slices of chopped bacon over medium heat until they turn wonderfully crispy. Remove the bacon with a slotted spoon and set aside, leaving those delicious drippings in the pot, as they’re full of smoky flavor that’ll enrich your chowder.
Step 3: Build the Chowder Base
To the bacon drippings, add 2 tablespoons of unsalted butter and melt over medium heat, then toss in the diced onion, celery, and red bell pepper. Sauté these aromatics for about 5 minutes until they soften into a fragrant and colorful base. Stir in the minced garlic and cook for another minute to release that enticing garlicky aroma.
Step 4: Add Vegetables and Liquids
Next, add the diced Yukon Gold potato and fresh corn kernels to the pot. Pour in the homemade corn stock along with 2 cups of low-sodium chicken broth. Crank the heat up to bring everything to a boil, then reduce to a gentle simmer. Let the chowder bubble away for 15 minutes or until the potatoes become fork-tender, thickening the soup naturally.
Step 5: Finish with Cream and Seasonings
Stir in 1 cup whole milk, 1 cup heavy cream, and 1/4 teaspoon smoked paprika for that subtle smoky warmth that ties the flavors together. Then fold in half of the cooked bacon, letting it infuse its smoky richness. Simmer for an additional 5 minutes, seasoning with salt and freshly ground black pepper to taste.
Step 6: Blend for Creaminess (Optional)
If you want an extra creamy texture, use an immersion blender to puree a portion of the chowder right in the pot—just be careful to leave some texture for that lovely bite of corn and veggies!
How to Serve Summer Corn Chowder Recipe
Garnishes
Nothing brightens up this chowder like a sprinkle of chopped fresh chives and the remaining crispy bacon bits on top. The chives add a fresh, oniony contrast while the bacon delivers a perfect salty crunch.
Side Dishes
This chowder is hearty on its own, but pairing it with a warm crusty bread or a light garden salad complements its creaminess beautifully. For an extra touch, a simple avocado and tomato salad can bring a fresh coolness to your meal.
Creative Ways to Present
Serve the chowder in small mason jars or rustic white bowls for a charming, casual dinner. For a party, consider spooning it into mini bread bowls or ramekins for individual servings that look impressive and are easy to enjoy.
Make Ahead and Storage
Storing Leftovers
Keep any leftover chowder in an airtight container in the fridge for up to 3 days. The flavors actually deepen as it sits, making for a tasty next-day meal.
Freezing
This chowder freezes well. Transfer cooled soup to freezer-safe containers and store for up to 2 months. Keep in mind the texture of the potatoes may soften further upon thawing, but the flavor stays delightful.
Reheating
Reheat gently on the stovetop over low to medium heat, stirring occasionally to prevent sticking. You might want to add a splash of milk or broth to loosen the chowder if it has thickened too much in the fridge or freezer.
FAQs
Can I make this Summer Corn Chowder Recipe vegetarian?
Absolutely! Simply omit the bacon and substitute vegetable broth for chicken broth. You can also add zucchini or summer squash to boost the veggie content without losing any heartiness.
Can I use frozen corn instead of fresh?
Yes, frozen corn works wonderfully if fresh corn isn’t available. Just make sure to thaw and drain it well before adding it to the chowder. The flavor will still be sweet and satisfying.
Is it possible to make this chowder dairy-free?
To make it dairy-free, replace the milk and cream with coconut milk or a nut-based cream. The chowder will have a slightly different flavor but still be creamy and delicious.
How do I store homemade corn stock if I make extra?
You can keep leftover corn stock in the fridge for up to 3 days or freeze it for up to 3 months. Use it as a base for other soups, risottos, or sauces to add a natural corn sweetness.
Can I adjust the thickness of the chowder?
Yes! For a thicker chowder, blend more of the soup with an immersion blender. If it’s too thick, simply add a little more broth or milk until it reaches your desired consistency.
Final Thoughts
There’s something truly special about a bowl of this Summer Corn Chowder Recipe—it captures the essence of summer’s bounty in every creamy, flavorful spoonful. Whether you’re making it for a weeknight dinner or a special gathering, this chowder is sure to become a treasured favorite. Give it a try and enjoy the comforting warmth and vibrant freshness it brings to your table.
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Summer Corn Chowder Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This Summer Corn Chowder is a creamy, comforting soup perfect for showcasing fresh corn at its peak. Made with sweet corn kernels, crispy bacon, tender potatoes, and a blend of milk and cream, this chowder offers a rich and satisfying flavor profile. The soup is elevated by a homemade corn stock from the reserved cobs, smoked paprika, and fresh chives for garnish. Lightly blended for creaminess while still chunky, it strikes a perfect balance between hearty and refreshing. Ideal for a cozy lunch or dinner, this gluten-free American classic celebrates the flavors of summer with wholesome ingredients.
Ingredients
Chowder Base
- 4 ears of fresh corn, kernels removed and cobs reserved
- 1 medium Yukon Gold potato, peeled and diced
- 1 medium yellow onion, diced
- 1 small red bell pepper, diced
- 1 stalk celery, diced
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
Liquids & Broth
- 2 cups low-sodium chicken broth
- 1 cup whole milk
- 1 cup heavy cream
- 2 cups water (for corn stock)
Seasonings & Garnish
- 4 slices of bacon, chopped
- 1/4 teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- 2 tablespoons chopped fresh chives (optional for garnish)
Instructions
- Prepare Corn Stock: Cut the kernels from the corn cobs and set them aside. Place the cobs in a pot with 2 cups of water and bring to a boil. Reduce heat and simmer for 15 minutes to extract the corn flavor. Discard the cobs and reserve the stock.
- Cook Bacon: In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Use a slotted spoon to remove bacon pieces and set aside, leaving the rendered bacon fat in the pot.
- Sauté Vegetables: Add the butter, diced onion, celery, and red bell pepper to the pot with the bacon fat. Sauté for about 5 minutes until the vegetables are softened and fragrant. Stir in the minced garlic and cook for an additional minute.
- Combine Ingredients: Add the diced potato, fresh corn kernels, prepared corn stock, and chicken broth to the pot. Bring the mixture to a boil, then reduce heat to a simmer. Cook for 15 minutes or until the potatoes are tender.
- Add Dairy and Seasonings: Stir in the whole milk, heavy cream, smoked paprika, and half of the cooked bacon. Continue simmering for 5 more minutes to allow flavors to meld. Season with salt and freshly ground black pepper to taste.
- Blend Chowder: For a creamier chowder, use an immersion blender to blend a portion of the soup until smooth, leaving some chunks intact for texture.
- Serve: Ladle the chowder into bowls and garnish with the remaining crispy bacon and chopped fresh chives. Serve hot for a comforting and delicious meal.
Notes
- For a vegetarian version, omit the bacon and substitute chicken broth with vegetable broth.
- Add diced zucchini or summer squash for extra vegetables and nutrients.
- If fresh corn is unavailable, frozen corn kernels can be used as a suitable substitute.
- This chowder can be thickened further by blending more of the soup or adding a bit of cornstarch slurry if desired.
