Sweet Corn Chowder
This hearty corn chowder bursts with fresh summer flavor and satisfying texture, thanks to sweet corn, smoky bacon, tender potatoes, and a creamy homemade stock. Quick, nutritious, and incredibly comforting, it's ideal for weeknight dinners, potlucks, or prepping ahead.
Equipment
- 1 5-Quart Dutch Oven
- 1 High-Powered Blender (optional)
- 1 Slotted Spoon
- 1 Sharp chef’s knife
- 1 Cutting board
- 1 Measuring Cups & Spoons
- 1 Corn Stripper Tool (optional)
Ingredients
For the Corn Stock:
- 4 cups chicken broth
- 1 ½ cups whole milk
- 1 cup heavy cream
- Corn cobs from 4–5 ears of corn
For the Chowder Base:
- 4 cups fresh corn kernels from 4–5 ears
- 4 slices about 4 oz thick-cut bacon, diced
- 1 large yellow onion finely chopped (approx. 1 ½ cups)
- 1 large carrot diced into ¼-inch pieces (about 1 cup)
- 3 celery stalks finely chopped (about 1 cup)
- 1 pound Yukon Gold potatoes about 3 medium, peeled and sliced into ¼-inch thick pieces
- 2 to 3 teaspoons sea salt or to taste
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon cayenne pepper or to taste
- 2 tablespoons chopped fresh chives for garnish
Instructions
- Build the Flavorful Corn Stock: Slice the kernels off the corn cobs and set the kernels aside for later. Place the bare cobs into a large pot. Pour in the chicken broth, milk, and cream. Bring everything to a boil over medium-high heat, then reduce to a gentle simmer. Let the mixture cook uncovered for 20 minutes. Once done, remove and discard the cobs, leaving behind a sweet, creamy corn-infused stock.
- Crisp the Bacon: In a 5-quart Dutch oven or heavy-bottomed soup pot, cook the chopped bacon over medium heat until it becomes golden brown and crisp. Stir occasionally to ensure even cooking. Once crispy, use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the pot for the next step.
- Sauté the Aromatics: Add the chopped onion, carrot, and celery directly into the pot with the bacon drippings. Cook uncovered over medium heat, stirring occasionally, until the onions become soft and translucent—about 7–8 minutes. This step builds the aromatic base of the chowder.
- Simmer the Vegetables: To the softened vegetables, add the sliced potatoes, reserved corn kernels, salt, black pepper, and cayenne pepper. Pour in the warm corn stock from earlier. Stir to combine, then bring the mixture to a light boil. Reduce heat and let it simmer uncovered for 10–15 minutes, or until the potatoes are tender and easy to pierce with a fork.
- Blend for Creaminess (Optional): For a richer texture, ladle out about ¼ of the chowder and carefully blend until smooth using a countertop blender or immersion blender. Return the blended portion to the pot and stir well to combine.
- Final Seasoning and Serve: Taste the chowder and adjust seasoning if needed. Ladle the soup into bowls, garnish with crispy bacon bits and freshly chopped chives, and serve warm.
Notes
- Choose Sweet Corn: The sweeter your corn, the richer your chowder will taste. If your corn is especially sweet, add a pinch more salt to balance the flavor.
- No Fresh Corn? No Problem: Substitute with 3 cups frozen corn and one 15-ounce can of creamed corn, or use two cans of whole kernel corn plus one can of creamed corn. Add canned or frozen corn when the fresh kernels would normally be added.
- Remove Corn Silk Thoroughly: After cutting the kernels, take time to pull away any leftover silk for a smoother chowder texture.
- Texture Tip: Blending a portion of the soup elevates creaminess without needing extra cream.
- Make It Ahead: This chowder tastes even better the next day and reheats beautifully for meal prep.
