Sweet Corn Chowder with Bacon and Potatoes

Name: Sweet Corn Chowder
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: American
Ingredients: 6 ears fresh corn (or 5 cups frozen corn); 5 slices bacon, chopped; 2 tablespoons butter; 1 onion, diced; 2 celery stalks, diced; 1 red bell pepper, diced; 3 garlic cloves, minced; 3 tablespoons all-purpose flour; 4 cups chicken or vegetable broth; 1 lb Yukon Gold potatoes, diced; 1 teaspoon fresh thyme; 1 cup heavy cream or half-and-half; 1 1/2 teaspoons salt; 1/2 teaspoon black pepper; 1/4 teaspoon cayenne (optional); Chopped chives, for serving

Sweet corn chowder is the best way to celebrate summer corn. Juicy kernels, tender potatoes and smoky bacon simmer in a creamy broth that is made extra sweet with a clever trick: the bare cobs are simmered in the stock first. The result is a thick, golden chowder that tastes like a sunny day.

A New England favorite

Corn chowder has been made in New England since the 1800s, when farm families used summer corn the same way coastal cooks used clams. It became a classic of farm stands and church suppers across the Midwest too.

Don't throw away the cobs

After the kernels are cut off, the cobs still hold a lot of sweet, milky flavor. Simmering them in the broth for 15 minutes gives the chowder a deep corn taste you cannot get from kernels alone.

How to cut corn off the cob

Stand the cob upright inside a large bowl, or on the center of a Bundt pan, and slice down with a sharp knife. Then scrape the cob with the back of the knife to release the sweet corn milk.

Fresh, frozen or canned

Fresh summer corn is best, but frozen corn makes a very good chowder all year. Use about five cups and skip the cob step; add a pinch of sugar if it tastes less sweet. Drained canned corn works in a pinch.

Partly blended

Blending part of the chowder releases the corn starch and thickens the broth, while the rest stays chunky. This gives a creamy texture with whole kernels in every spoonful.

A little heat

A pinch of cayenne or a diced jalapeño balances the sweetness of the corn. Smoked paprika is another nice addition, especially if you skip the bacon.

Add shrimp or crab

For a seafood corn chowder, stir in peeled shrimp or lump crab meat for the last 3 minutes. Shrimp and corn are a classic summer pairing.

Make it vegetarian

Use butter instead of bacon fat, vegetable broth and smoked paprika for a smoky flavor. The cob broth already gives plenty of depth.

Serving ideas

Serve with cornbread, biscuits or a tomato salad. For another chowder, try our loaded baked potato soup, or go spicy with chicken enchilada soup.

Best season

Corn is at its sweetest from July to September. Look for ears with bright green husks, moist silk and plump kernels.

Leftovers

Store covered in the fridge for up to 4 days and reheat gently. Freeze the chowder before adding the cream, for up to 3 months.

The corn milk trick

After cutting off the kernels, scrape each cob firmly with the back of your knife. A thick, sweet liquid comes out, called corn milk. Add it to the pot with the kernels; it thickens the chowder and adds a fresh, sweet flavor.

Waxy potatoes hold their shape

Yukon Gold or red potatoes stay in neat cubes, while the corn and cream provide the creaminess. Russets break down more and make a thicker, less chunky chowder.

Freezing summer corn

Cut the kernels off a few extra ears and freeze them flat in bags. You can make this chowder with true summer flavor in the middle of winter.

Garnish

Crispy bacon, chopped chives, a pinch of smoked paprika and a few charred corn kernels make each bowl beautiful.

Frequently asked questions

What is the difference between soup and chowder?

Chowder is a thick, chunky soup, usually with milk or cream and potatoes.

Can I make corn chowder without cream?

Yes. Use whole milk and blend more of the soup to make it creamy.

How do I thicken corn chowder?

Blend more of the chowder or mash some potatoes against the side of the pot.