Corn chowder is an awesome Summertime soup because corn is the main ingredient featured in the chowder. If you want to eat soup in the Summertime this is it. Since sweet corn on the cobb is everywhere during this time, fresh is always the best. No frozen or canned corn was used in this recipe.
This recipe has been recently updated with better info, new pictures, and ingredients on 5/27/2020.
There are also a lot of hacks out there for getting the corn off the kernel. Just use whichever method works best. My favorite one is the bundt pan trick. Just place the corn on the cobb with the husks removed in the center of the bundt pan and let the corn kernels fall into the inside of the pan. Super easy and the bundt pan catches any messes.
Ingredients List:
If you are wondering why I chose a certain ingredient or looking for substitution ideas check this area out!
Corn: Go to the farmer’s market and get some fresh corn on the cobb for this or any corn cobb at the grocery store will be just fine as well.
Butter: Can sub equal parts bacon fat instead of butter for more flavor.
Bacon and Onion: The smell of bacon and onion cooking on a stove together is magical to me. Will add lots of flavor to your soup.
All-Purpose Flour: Helps thicken the chowder
Potatoes – Yukon Golds have a yellow hue to them which goes perfectly with the corn.
Milk – Use any low-fat milk. A dairy-free alternative would be unsweetened almond milk.
How to Make Potato and Corn Chowder
Cook the bacon and onions: In a large pot over medium heat, melt the butter. Add the bacon and onions and cook for up to 8 minutes. Stirring frequently.
Thicken chowder: Sprinkle the flour over the top of the bacon and onions and continue cooking for 1 to 2 minutes. Pour in water slowly and continue stirring.
Add the corn and potatoes: Bring the pot to a low simmer and add the corn kernels and potatoes.
Boil: Reduce the heat and let simmer on low for 15 to 20 minutes.
Remove the bay leaf, and use an immersion blender to blend the soup. Or, take out half of the chowder and puree it, in a blender.
Other Recipes You Might Enjoy
Instant Pot Ham and Potato Soup
Instant Pot Broccoli Cheddar Soup
Weight Watcher’s Cheeseburger Soup
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Summer Corn, Bacon and Potato Chowder
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 min
- Yield: 6 1x
Description
If you love fresh corn on the cobb in the Summer time, then you will love this simple chowder recipe. Onions, bacon, and potatoes are added to give the corn even more flavor.
Ingredients
- 2 tablespoon unsalted butter
- 2 slices of bacon, cut into thin strips
- ¼ cup onions, chopped
- 2 tablespoons all-purpose flour
- 2 medium garlic clove
Salt and pepper to taste
¼ tsp of dried thyme
- 4 Ears of Corn on the Cobb
- 2 medium Yukon Gold potato
- 2 ½ cups water
- ½ cup of low-fat milk
Garnish: Chopped green onions, cheddar cheese (optional)
Instructions
Cook the bacon and onions: In a large pot over medium heat, melt the butter. Add the bacon and onions and cook for up to 8 minutes. Stirring frequently.
Thicken chowder: Sprinkle the flour over the top of the bacon and onions and continue cooking for 1 to 2 minutes. Season with salt and pepper to taste, then pour in water slowly and continue stirring. Add thyme.
Add the corn kernels, garlic, and potatoes. Bring the pot to a low simmer.
Reduce the heat and let simmer on low for 15 to 20 minutes.
Blend: Use an immersion blender to blend the soup. If you do not have a hand held blender a food processor or blender may be used to puree the soup.
Notes
my WW: blue 4; green 4; purple 4 (1 cup)
- Category: Easy
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 118
- Sugar: 4.4g
- Fat: 1.1g
- Carbohydrates: 16.5g
- Fiber: 1.7g
- Protein: 4.7g
Keywords: corn and potato chowder
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