This chowder is a celebration of peak summer produce, bursting with the sweet, tender kernels of fresh corn, creamy potatoes, and savory bacon. It’s a comforting bowl that tastes like sun-drenched afternoons and gentle evening breezes.
The finished chowder is a creamy, delightful medley of sweet corn and tender potatoes, perfect for a cozy meal with a sprinkle of fresh herbs as a garnish.
Recipe Details
- Flavor Profile: Sweet, savory, and wonderfully creamy with hints of smoky bacon.
- Textures: Velvety smooth broth studded with tender corn kernels and soft potato chunks.
- Active Time: 25 minutes
- Total Time: 45 minutes
- Difficulty: Easy
What You’ll Need
This recipe features the stars of late summer: fresh corn and creamy potatoes, brought together with savory bacon and a rich creamy base. A few simple aromatics and seasonings tie it all together, making for a deeply satisfying chowder.
Ingredient Notes
- Yellow Corn – Freshly shucked corn is key for its natural sweetness and vibrant flavor. You’ll need about 4 cups of kernels, which is typically 4–6 ears of corn.
- Russet Potatoes – These starchy potatoes cook up soft and creamy, perfect for thickening the chowder and adding a satisfying heartiness. About 1 1/2 pounds is ideal, which usually translates to 3–4 medium potatoes.
- Bacon – A good quality bacon adds an essential layer of smoky, savory depth. You’ll need 6 slices to render their fat and create crispy bits for garnish.
- Onion – A medium yellow onion provides a foundational sweetness and aromatic base for the chowder.
- Celery – Two stalks of celery add a subtle fresh, savory note that complements the corn and potatoes beautifully.
- Garlic – Two cloves of minced garlic offer a pungent warmth that elevates all the other flavors.
- Chicken Broth – Low-sodium chicken broth allows you to control the saltiness of the chowder. About 4 cups should provide a good liquid base.
- Milk – Whole milk lends a creamy richness and velvety texture to the chowder.
- Butter – Unsalted butter is used to sauté the vegetables and enhance the overall richness of the chowder.
- All Purpose Flour – This is used to create a roux with the butter and bacon fat, which helps to thicken the chowder into a luxurious consistency.
- Salt and Freshly Ground Black Pepper – To taste, essential for bringing out all the flavors.
- Fresh Parsley – For garnish, adding a pop of color and a hint of freshness.
Add-ins and Substitutions
- For Extra Creaminess: If you love an extra-rich chowder, you can stir in 1/4 cup of heavy cream along with the milk in the last few minutes of cooking.
- A Touch of Spice: A pinch of cayenne pepper or a dash of hot sauce can add a subtle kick if you enjoy a little warmth.
- Vegetarian Option: For a vegetarian version, skip the bacon. Sauté the vegetables in 2 tablespoons of olive oil or butter and use vegetable broth instead of chicken broth. You may want to add a pinch more salt and pepper to compensate for the lack of bacon’s saltiness.
- Other Vegetables: Feel free to add a small diced bell pepper (any color) along with the onion and celery for an extra layer of flavor and texture.
How to Make Late Summer Corn Chowder
This chowder comes together with straightforward steps, making it perfect for a busy weeknight or a relaxed weekend. First, we render the bacon and use its flavorful fat to cook our aromatics. Then, we build the chowder base with vegetables and broth, simmering until tender, before finishing with milk for a creamy, luscious texture.
- Cook the Bacon: In a large pot or Dutch oven over medium heat, cook the 6 slices of bacon until crisp. Remove the bacon from the pot with a slotted spoon and set aside on a paper towel-lined plate to drain. Reserve about 2 tablespoons of the bacon drippings in the pot, discarding the rest.
- Sauté Vegetables: Add the 2 tablespoons of butter to the pot with the bacon drippings if needed. Add the chopped onion and celery and cook until softened, about 5–7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Add Flour and Liquids: Sprinkle the 1/4 cup of all-purpose flour over the vegetables and stir well to combine. Cook for 1 minute, stirring constantly, to cook out the raw flour taste. Gradually whisk in the 4 cups of chicken broth, ensuring no lumps form.
- Simmer the Chowder: Add the diced potatoes and the fresh corn kernels to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15–20 minutes, or until the potatoes are fork-tender.
- Finish with Milk and Season: Stir in the 1 cup of milk. Cook gently for another 5 minutes, stirring occasionally, until the chowder is heated through but not boiling. Season generously with salt and freshly ground black pepper to taste.
Pro Tip: Make sure to cook out the flour for at least a minute after adding it to the vegetables. This ensures your chowder has a smooth, creamy consistency without any floury taste.
Recipe Tips
- Corn Freshness: For the best flavor, use fresh corn kernels cut directly from the cob. If fresh corn isn’t available, you can substitute with frozen corn, adding it when you add the potatoes.
- Potato Size: Dice your potatoes into roughly 1/2-inch cubes. This ensures they cook evenly and become tender throughout the chowder.
- Don’t Boil After Adding Milk: Once you add the milk, avoid letting the chowder come to a rolling boil. Gentle heating is best to prevent the milk from scalding or the chowder from separating.
- Seasoning is Key: Taste and adjust the salt and pepper at the end of cooking. The flavor of the corn and bacon can vary, so tasting ensures your chowder is perfectly seasoned for your palate.
FAQs
- Can I make this chowder ahead of time?
Yes, this chowder can be made a day in advance. Store it in an airtight container in the refrigerator. Reheat gently on the stovetop over low heat, stirring occasionally. You may need to add a splash more milk or broth if it has thickened too much. - Can I freeze this chowder?
While chowders can sometimes separate when frozen and reheated, this recipe should freeze reasonably well. Allow it to cool completely, then store in freezer-safe containers for up to 2–3 months. Thaw in the refrigerator overnight and reheat gently. - What kind of corn is best?
Sweet corn varieties are ideal for this chowder, as they provide a natural sweetness that complements the savory elements. Freshly shucked corn is preferred for optimal flavor. - My chowder seems too thick, what can I do?
If your chowder is thicker than you prefer, you can thin it out by stirring in a little more milk or chicken broth, a tablespoon at a time, until it reaches your desired consistency.
Serving Suggestions
This Late Summer Corn Chowder is wonderfully satisfying on its own, but it also pairs beautifully with a few simple accompaniments.
- Serve with crusty bread or warm cornbread for dipping.
- A light side salad tossed with a vinaigrette offers a refreshing contrast.
- For a more substantial meal, it can be served alongside grilled chicken or a simple sandwich.
- Garnish generously with the reserved crispy bacon and fresh chopped parsley for a delightful finish.
Make This Recipe in Advance
You can prepare several components of this chowder in advance to save time. The bacon can be cooked and crumbled a day or two ahead and stored in an airtight container at room temperature. The vegetables (onion, celery, garlic) can be chopped and stored in the refrigerator for up to a day. The chowder itself can be made a day ahead and reheated gently on the stove.
Print
Late Summer Corn Chowder Recipe
- Total Time: 45 minutes
- Yield: 4-6 servings 1x
Description
This chowder is a celebration of peak summer produce, bursting with the sweet, tender kernels of fresh corn, creamy potatoes, and savory bacon. It’s a comforting bowl that tastes like sun-drenched afternoons and gentle evening breezes. The finished chowder is a creamy, delightful medley of sweet corn and tender potatoes, perfect for a cozy meal with a sprinkle of fresh herbs as a garnish.
Ingredients
6 ears fresh sweet corn, husks and silks removed
6 slices beef bacon (optional, for flavor base and topping)
2 tablespoons unsalted butter
1 medium yellow onion, finely diced
2 stalks celery, finely diced
2 cloves garlic, minced
1 1/2 pounds Russet potatoes, peeled and cut into 1/2-inch cubes
4 cups low-sodium chicken broth
1 cup whole milk
1/4 cup all-purpose flour
Kosher salt and freshly cracked black pepper to taste
Fresh parsley for garnish
Instructions
1. In a large pot or Dutch oven over medium heat, cook the 6 slices of bacon until crisp. Remove the bacon from the pot with a slotted spoon and set aside on a paper towel-lined plate to drain. Reserve about 2 tablespoons of the bacon drippings in the pot, discarding the rest.
2. Add the 2 tablespoons of butter to the pot with the bacon drippings if needed. Add the chopped onion and celery and cook until softened, about 5–7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
3. Sprinkle the 1/4 cup of all-purpose flour over the vegetables and stir well to combine. Cook for 1 minute, stirring constantly, to cook out the raw flour taste. Gradually whisk in the 4 cups of chicken broth, ensuring no lumps form.
4. Add the diced potatoes and the fresh corn kernels to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15–20 minutes, or until the potatoes are fork-tender.
5. Stir in the 1 cup of milk. Cook gently for another 5 minutes, stirring occasionally, until the chowder is heated through but not boiling. Season generously with salt and freshly ground black pepper to taste.
6. Serve hot, topped with crumbled bacon and fresh parsley.
Notes
For the best flavor, use fresh corn kernels cut directly from the cob. If fresh corn isn’t available, you can substitute with frozen corn, adding it when you add the potatoes.
Dice your potatoes into roughly 1/2-inch cubes. This ensures they cook evenly and become tender throughout the chowder.
Once you add the milk, avoid letting the chowder come to a rolling boil. Gentle heating is best to prevent the milk from scalding or the chowder from separating.
Taste and adjust the salt and pepper at the end of cooking. The flavor of the corn and bacon can vary, so tasting ensures your chowder is perfectly seasoned for your palate.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Soup
- Cuisine: American
