Creamy sweet corn chowder loaded with potatoes, corn, bacon, and so much flavor, is the ultimate comfort food. This fast and tasty soup can be on your table in 30 minutes, making it a perfect weeknight dinner.
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Fresh sweet corn is one of my favorite things about summer. So when sweet fresh corn is the cheapest during the warmer months make sure you stalk up and make a big pot of this chowder the whole family will love. Serve with some of my Flaky Biscuits.
Why this recipe works
Chowders are a thicker soup that's rich and delicious comfort food all year long, like my Loaded Potato Soup and New England Clam Chowder. The corn is definitely the star of the soup. This is one of the best soups, with so much flavor. I like to throw in a couple of naked corn cobs to marinate in the chowder for added flavor. You can also check out my Loaded Potato Soup it is also a huge family favorite.
- Corn- Fresh or frozen works and both white and yellow corn.
- Bacon-I like to use thick-cut smoky bacon for the best flavor.
- Chicken broth- You can also use a vegetable broth.
- Potatoes. I prefer diced-up Russet potatoes, but Yukon Golds or even red potatoes are also great.
- Half n half- It's found in the dairy section of your grocery store, but you can also make your own by using 1/2 heavy whipping cream and 1/2 whole milk.
- Honey-Helps highlight the sweetness of the corn
- Red pepper flakes- are optional but I enjoy the little kick.
- Thyme- I prefer fresh thyme leaves but you can use dried herbs instead.
How to make this recipe
- Step 1-Place the corn in the center of a bundt pan and using a sharp knife cut the kernels off.
- Step 2-Cut the kernels off of the cob and set them aside.
- Step 3-Heat a dutch oven or large pot on medium heat and add the diced bacon and cook until crispy.
- Step 4-Remove with a slotted spoon and let drain on paper towels. Drain some of the bacon fat and leave about 2 tablespoons.
- Step 5-Add in the diced onions and cook until soft.
- Step 6-Add in the garlic and cook until fragrant.
- Step 7-Sprinkle in the all-purpose flour.
- Step 8-Cook for about a minute.
- Step 9- Add in the chicken stock
- Step 10- Add in the potatoes, corn, thyme and corn cobs and let simmer.
- Step 11-Remove a couple of cups of chowder.
- Step 12- Put it in a food processor or blender. Pulse until creamy.
- Step 13-Pour back into the chowder.
- Step 14- Add in the Half n half and cheese.
Garnish with crispy bacon, more cheddar cheese, and green onions.
- Don't throw away the leftover cobs. Pop them in the freezer and add them to other soups for added flavor.
- You can make your own half n half by mixing 1/2 heavy whipping cream and whole milk.
- Shred your own cheese, it melts more consistently.
It's a rich and hearty soup. A creamy thick soup with a cream base usually contains bacon or pork and onions, celery, and carrots.
Yes, use an airtight container that is freezer safe I use these containers to freeze soups in, they're perfect.
Sure can I use this 7qt slow cooker, I would recommend cooking the bacon, onions, and garlic in a skillet then adding the flour and whisk in the chicken stock. Then transfer everything into the slow cooker and finish following the recipe.
I like to use the bundt pan technique. Dampen a dish towel and lay it on the counter, and place a bundt pan on top. Place the tip of your ear of corn in the hole of the bundt pan. Hold the ear of corn in place and using a sharp knife, run it down the sides of the corn. The corn kernels will fall into the bottom of the bundt pan.
- 8 ears white or yellow corn or 6 cups frozen corn
- 6 slices thick bacon cut into pieces
- 1 small onion diced
- 3 cloves garlic diced
- 1/4 cup flour
- 5 cups chicken stock or water
- 1 teaspoon chopped fresh thyme
- 3 large russet potatoes, rinsed, peeled and cut into 1/4 in cubes (5 cups)
- 1 1/2 cups half and half
- 2 tablespoons honey
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon Red pepper flakes- optional
- 1 1/2 cups cheddar cheese
- Green onions
- Remove husks and clean silks from corn then slice off the kernels
- In a dutch oven or large pot, add bacon and cook until crispy, remove to a paper towel Set aside.
- Add onion and cook 5 minutes until soft, add garlic, and cook another minute or two. Add in flour and stir, whisk in chicken broth until combined. Add in thyme, potatoes, and corn kernels, (I like to toss in a couple of cobs to simmer in the chowder for added flavor) bring to a low boil, and simmer 15-20 minutes or until potatoes are fork-tender.
- Once the potatoes are tender, transfer two cups of the soup into an electric blender or food processor and process until you get a thick mixture. Then stir it back into the pot.
- Add half n half, honey, 1 cup of cheese, and salt and pepper mix until combined.
- Garnish with remaining cheese, bacon, and green onions
I use this dutch oven
It is optional to puree some of the soup but it does add to its thickness. I use this food processor
Fresh or frozen works and both white and yellow corn.
I like to use thick-cut smoky bacon for the best flavor.
I prefer diced-up Russet potatoes, but Yukon Golds or even red potatoes are also great.
Half n half is found in the dairy section of your grocery store, but you can also make your own by using 1/2 heavy whipping cream and 1/2 whole milk.
Amount Per Serving Calories 692Total Fat 25gSaturated Fat 12gTrans Fat 1gUnsaturated Fat 11gCholesterol 69mgSodium 959mgCarbohydrates 96gFiber 9gSugar 21gProtein 29g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on butteryourbiscuit.com should only be used as a general guideline.