Most Delicious Summer Corn Chowder


Preparation20 minutes
Cook time1 hours 0 minutes
ServingsServes 6 to 8


  • 3 Slices of Bacon, chopped
  • 1 Small Yellow Onion, diced
  • 2 Cloves of Garlic, minced
  • 2 Stalks of Celery, diced
  • 5 Ears of Boiled Corn (from my latest how to cook corn recipe), kernels removed
  • 8 cups of Corn broth from the boiled corn
  • 3 Yukon Gold Potatoes, peeled and finely diced
  • 1 cup of Milk
  • 2 Tbsp of Butter
  • Salt and Pepper, to taste
  • Minced Chives for serving


    1) In a soup pot, add the bacon, cook on medium heat until it renders itís fat and crisps up a bit, remove from the pan, and discard all but 1 tbsp of bacon fat.

    2) Add the butter, along with the diced onion, celery and garlic, season with a pinch of salt and saute for a few minutes until soft and translucent.

    3) Reserve about 1 cup of corn and 2 cups of broth and set it aside. Add the potatoes, broth, milk and bacon to the pot, allow to come to a boil, simmer for about 20 minutes, then add the corn and continue to simmer for 20 more minutes.

    4) Puree the reserved corn and broth either with an immersion blender or a regular blender, add it to your chowder, simmer for a bit, season with salt and pepper to taste, serve with some chopped chives.

    NOTE: If youíre making this with fresh corn without boiling first, add the corn kernels at the same time as the potatoes and just use chicken stock in place of the broth.

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