Best Corn Chowder Recipe

There is no rule that says soup is only for the cooler months. Corn chowder is a perfect example. Sweet summer corn is sautéed with aromatics like onions, celery, bell pepper and garlic, then simmered with hearty chunks of potatoes. A generous splash of heavy cream is stirred in at the end to give the chowder its signature creamy texture.

Sweet corn is in its prime for such a short amount of time, so it’s important to take advantage of the bounty while you can. Even better, strip the corn kernels from their cobs while they’re in season, then freeze them. This way, you’ll have access to peak-season corn year-round. You can use the kernels to make this corn chowder even in the coldest winter months.

You can freeze and save the stripped corn cobs, too. They add a pleasantly sweet flavor to vegetable stock if you want to make your own — just add them to a stock pot with veggie scraps like onion skins, leek greens and celery leaves, cover with water, stir in a few bay leaves and let everything simmer for about an hour.

We top our chowder with bits of salty crumbled bacon, but this is totally optional. Otherwise, the soup is vegetarian-friendly (just replace the bacon grease with more butter). Keep it entirely plant-based by swapping full-fat coconut milk for heavy cream. You can add even more flavor to the soup by adding a drizzle of spicy chili crisp before serving.

Technique Tip: To easily strip the corn kernels from the cobs, lay a shucked ear of corn on its side on a secure cutting board. Cut off the kernels, rotating the cob as your slice so that it’s always sitting on a flattened side.

Swap Option: Add more smoky flavor by swapping the bell pepper for a poblano chile.

Heat bacon in a large pot or Dutch oven over medium-high heat. Cook, flipping occasionally, until bacon is crisp and golden, 8 to 10 minutes. Drain on paper towels. Let cool slightly, then crumble into bite-size pieces.

Discard all but 1 tablespoon of bacon grease, then add butter and melt. Add onion, bell pepper, celery, garlic, salt and pepper. Cook, stirring occasionally, until softened, 6 to 8 minutes. Add corn and cook until bright yellow in color, 2 to 3 minutes. Add potatoes, green chiles, bay leaf, broth and water to the pot and bring to a boil. Reduce heat and simmer, partially covered and stirring occasionally, until potatoes are very tender, 25 to 35 minutes

Stir in heavy cream and bring to a boil; season to taste with salt and pepper and discard bay leaf. To serve, garnish with scallions and bacon.

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