Sweet Corn Chowder
A creamy, chunky chowder bursting with fresh sweet corn, potatoes, and bacon — summer captured in a bowl.
Details
Ingredients
- 6 ears fresh corn (or 4 cups frozen kernels)
- 4 slices bacon, chopped
- 1 onion, diced
- 2 celery stalks, diced
- 2 medium potatoes, cubed
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tbsp butter
- 1 tsp fresh thyme
- Salt and pepper
- Fresh chives, for garnish
Instructions
- 1
Cut corn kernels from the cobs. Scrape the cobs with the back of the knife to release the milky starch.
- 2
Cook bacon in a large pot until crispy. Remove and set aside.
- 3
Sauté onion and celery in the bacon fat for 4 minutes. Add garlic and cook 30 seconds.
- 4
Add potatoes, chicken broth, and thyme. Simmer for 15 minutes until potatoes are tender.
- 5
Add corn kernels and cook 5 minutes. Transfer 2 cups of the soup to a blender and blend until smooth. Return to the pot for a creamy yet chunky texture.
- 6
Stir in heavy cream and butter. Season with salt and pepper.
- 7
Serve topped with crispy bacon and fresh chives.
About This Recipe
Few dishes encapsulate the essence of an American summer quite like a hearty Sweet Corn Chowder. This classic, rooted in the New England chowder tradition, elevates the humble corn kernel to star status, celebrating its peak sweetness. What sets this particular rendition apart is the harmonious dance between the corn's natural sugars, the smoky depth of rendered bacon, the earthy comfort of tender potatoes, and the luscious embrace of heavy cream. The culinary magic begins with building a robust flavor base by rendering bacon and sautéing aromatics—onions, celery, and garlic—directly in the savory drippings, a foundational technique for maximum depth. While fresh ears of corn, preferably sweet and milky, deliver unparalleled flavor and texture, high-quality frozen kernels offer a convenient and delicious alternative when fresh is out of season. A thoughtful addition of fresh thyme brightens the rich broth, preventing it from becoming overly heavy. For variations, consider a pinch of smoked paprika for extra depth, or even a handful of cooked shrimp for a seafood twist. Serve this chowder piping hot with a side of crusty artisan bread for dipping, or a vibrant green salad to cut through its richness, making it a complete and satisfying meal that transports you straight to a sun-drenched summer afternoon.
Tips & Tricks
- • When using fresh corn, after cutting the kernels off the cob, use the back of your knife to scrape down the cobs into a bowl; this 'corn milk' adds incredible depth and creamy body to your chowder.
- • For a lighter version, substitute half-and-half or whole milk for the heavy cream, but be mindful to simmer gently to prevent curdling. You can also swap chicken broth for vegetable broth to make it vegetarian (omit bacon).
- • Chowder typically tastes even better the next day as flavors meld. Store leftovers in an airtight container in the refrigerator for up to 3-4 days; reheat gently on the stovetop, adding a splash of milk or broth if it has thickened too much.
- • Alongside warm, crusty sourdough bread or homemade cornbread, this chowder pairs beautifully with a simple, crisp green salad dressed with a vinaigrette to provide a refreshing contrast to its richness.
Nutrition Facts
Per serving (approximate)