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
Scale
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.
