Easy Corn Chowder

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Rich and creamy, this easy corn chowder incorporates fresh summer corn, crisp bacon, and fresh thyme. Serve it with some crusty bread and a salad for the perfect meal.

Growing up in such a seasonal place meant that we had two groups of friends – school friends and summer friends. Summer friends are the kind of friends that you meet on the beach and spend long days playing in the waves, eating popsicles from the ice cream man, and making sand castles. But by the end of the summer, they went back to wherever they lived and we did not see each other again until the next summer.

I also associate summer with chowder. It seems counter-intuitive to stop and get a bowl of chowder on a screaming hot day on your way to the beach, but it is something that we do all the time. I love a chowder that showcases the star of the summer: corn.

If you are going to make corn chowder, do yourself a favor and use the freshest, sweetest, summer corn that you can find. The end result is night and day are better. I served this soup with a salad, like my strawberry chicken salad, and warm, crusty bread. This simple soup is comforting and a perfect way to welcome summer.

Ingredients //

• 6 slices of thick-cut bacon
• 1 medium onion, diced
• 3 scallions, sliced
• 2 celery ribs, diced
• 1 red bell pepper, diced
• 1 tsp fresh thyme
• 5 cups fresh corn kernels
• 1/2 tsp chipotle powder
• 2 cups half and half
• 2 cups chicken broth
• 1 large potato, peeled and grated
• salt and pepper

How to Make // The Steps

Step 1: In a Dutch oven, cook the bacon over medium to medium-high heat. When the bacon is brown and crispy, take it out and drain it on a paper towel-lined plate. Pour out most of the fat, leaving about 3 tablespoons in the pan.

Step 2: Add the onion, scallions (reserving some for garnish), celery, bell pepper, and thyme.

Step 3: Cook the vegetables until they begin to soften, about 5 minutes.

Step 4: Add the corn, and cook for 2 minutes.

Step 5: Add the chipotle powder, salt, and pepper.

Step 6: Add the half and half and chicken broth. Bring to a boil.

Step 7: Add the potato and reduce the heat to medium. Cook covered until the potato is cooked through, about 10 minutes.

Step 8: Check for seasoning, and add salt and pepper as needed. Top with reserved bacon and scallions. Serve with crusty bread.

Variations //

The corn is the star of this chowder and the rest of the ingredients are there to bring a well-rounded flavor profile together. You can swap out the onions and bell pepper for any vegetables you have on hand, or make it vegetarian by substituting the bacon with your favorite meat alternative, like tempeh bacon, and adding in vegetable broth instead of chicken broth.

Serving Suggestions //

A summery salad and warm, crusty bread are my favorite accompaniments for this easy corn chowder recipe. You can also serve it alongside a protein, like my easy weeknight barbecue chicken. If you save room for dessert, I’d recommend another summery recipe like key lime pie.

FAQs //

How to Store Corn Chowder //

Cream-based soups and chowders don’t tend to freeze very well in my experience, so I would recommend keeping this dish in the refrigerator for up to 4 days. Just reheat it over a medium heat in a pot on the stove until it’s piping hot.

Easy Corn Chowder

bakedbree

Rich and creamy, this easy corn chowder incorporates fresh summer corn, crisp bacon, and fresh thyme. Serve it with some crusty bread and a salad for the perfect meal.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Soup

Cuisine American

Ingredients

  

• 6 slices of thick-cut bacon
• 1 medium onion diced
• 3 scallions sliced
• 2 celery ribs diced
• 1 red bell pepper diced
• 1 tsp fresh thyme
• 5 cups fresh corn kernels
• 1/2 tsp chipotle powder
• 2 cups half and half
• 2 cups chicken broth
• 1 large potato peeled and grated
• salt and pepper

Instructions

 

• In a Dutch oven, cook the bacon over medium to medium high heat. When the bacon is brown and crispy, take it out and drain on a paper towel lined plate. Pour out most of the fat, leaving about 3 tablespoons in the pan.
• Add the onion, scallions (reserving some for garnish), celery, bell pepper, and thyme.
• Cook the vegetables until they begin to soften, about 5 minutes.
• Add the corn and cook for 2 minutes.
• Add the chipotle powder, salt, and pepper.
• Add the half and half and chicken broth. Bring to a boil.
• Add the potato and reduce the heat to medium. Cook covered until the potato is cooked through, about 10 minutes.
• Check for seasoning, and add salt and pepper as needed. Top with reserved bacon and scallions. Serve with crusty bread.

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