A Fresh Corn Chowder Recipe
Before I get into all the details of today’s corn chowder recipe I have to say a huge THANK YOU to everyone who commented, e-mailed, or otherwise reached out after our big announcement yesterday! I’m so excited to finally be able to share our big news with you, and all of your kind words mean so much to me. I’m still working my way through all of your messages! With that said (💜), let’s jump right into today’s corn chowder recipe. This is actually an older recipe of mine that needed a refresh (and a video!). Made with sweet summer corn, cooked in a bit of bacon (for the best flavor), it’s hearty and thick, but also light enough to enjoy during even the hottest summer days. Right now is the best time to find sweet corn at your local farmer’s market or produce stand (or maybe you even grew some yourself??), so grab yourself a few ears and let’s get to the best corn chowder of your life.
What is Corn Chowder Made of?
Bacon! — We start by cooking a few slices and then cook our veggies in the residual bacon grease (along with a bit of butter… no, this isn’t quite health food!). Onion — diced Red pepper — finely chopped Poblano pepper — finely chopped Garlic — minced Flour — this is used to thicken the chowder Chicken broth Half & half — helps make the corn chowder creamy without being too rich. Spices: Smoked paprika, salt, and pepper. Corn (obviously) — The sweeter the better, in my opinion. Some produce stands near me sell “Ambrosia” corn, which is my favorite. Red potatoes — though you can substitute Yukon gold or russet.
Can I Use Frozen Corn?
Yes, you can use frozen corn, but I say this hesitantly. Honestly, fresh is always better. Corn is the key ingredient in this corn chowder, so the better quality that you use the better your soup will be.
The Easiest Way to Get that Corn off the Cob!
Ultimately, as long as you get that corn off of the cob and into your corn chowder, it doesn’t really matter how you do it. However, after years of making a mess of my kitchen, I did find a corn-cutting technique that worked really well for me. It calls for a bundt pan (though a tube pan would also work), of all things. Place your corn cob into the center hole of the bundt pan and grab a large sharp knife. Slice down the corn cob (staying as close as you can to the cob so you get all of the juices and flavor!). All of the corn and juice will fall off of the cob and be collected neatly in your bundt pan! I demonstrate this technique in my corn chowder video that I’m sharing today.
How to Make Corn Chowder
Blending or pureeing the soup is critical to the thick, hearty, creamy texture of this corn chowder. If you’ve made my popular potato soup before, you might recognize this technique from that recipe. It’s a game changer when it comes to chowders or hearty soups!
More Recipes You Might Like:
Chicken Tortilla Soup Turkey Chowder The BEST Chili Recipe Pair this soup with my Buttermilk Cornbread or Honey Wheat Dinner Rolls!
Let’s cook together! Be sure to check out my video at the bottom of the recipe where I’ll show you exactly how I make this Summer Corn Chowder in my own kitchen! If you enjoy watching, make sure to subscribe to my YouTube channel where I’ve already uploaded over 150 recipe videos that you can watch for free!
This corn chowder recipe was originally published 08/17/2017. Updated and video added 07/31/2019.
