Corn Chowder Soup from Fresh Corn

Baby potatoes, corn on the cob cut into the soup, bacon, veggies and green onions served in a bowl for the perfect creamy chowder.

Corn Chowder Soup from Fresh Corn

Creamy Corn Chowder is loaded with sweet fresh corn, tender Baby Dutch Yellow potatoes, smoky bacon, celery, red bell pepper, and green onions in a rich, savory broth. A homemade creamed corn base gives the soup extra body and deep corn flavor without relying on flour. It’s a beautiful way to celebrate fresh summer corn, but just as cozy in winter using frozen or canned corn.

Course Dinner, Lunch, Main Course, Soup

Cuisine American

Keyword Corn Chowder Recipe, Fresh Corn Chowder with Bacon and Potatoes

Prep Time 25

Cook Time 40

Total Time 1 5

Servings

Calories 476kcal

Ingredients

For the Bacon

2 tablespoons salted butter (28 g)
8 slices thick-cut bacon (225 g) chopped

For the Aromatics

8 green onions (120 g) white and green parts chopped and separated
4 ribs celery (160 g) chopped
2 cloves garlic (6 g) minced
1 bay leaf (0.2 g)

For the Soup Base

1 quart chicken stock (946 ml)
1 pound Baby Dutch Yellow potatoes (454 g) cut into ½-inch pieces
1 tablespoon Knorr chicken bouillon (12 g)
¼ teaspoon freshly ground black pepper (0.5 g) plus more for serving
¼ teaspoon smoked paprika (0.6 g)
⅛ teaspoon cayenne pepper (0.25 g)

For the Creamed Corn Base

1 cup fresh corn kernels (145 g)
¾ cup whole milk (180 ml)
2 teaspoons granulated sugar (8 g)
2 teaspoons arrowroot starch (5 g)
2 sprigs fresh thyme (1 g) optional

For the Final Additions

4 cups fresh corn kernels (580 g) from 4–5 ears, cobs reserved
1 red bell pepper (150 g) chopped
1 cup heavy cream (240 ml)

Instructions

Crisp the bacon. Melt the butter in a large, heavy-bottomed stockpot over medium heat. Add the chopped bacon and cook, stirring occasionally, until crisp and the fat has rendered, about 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Set aside half of the bacon for garnishing the finished chowder.
2 tablespoons salted butter, 8 slices thick-cut bacon
Build the savory base. Add the celery and white parts of the green onions to the bacon drippings in the pot. Sauté until softened, about 3 minutes.
4 ribs celery , 8 green onions
Deepen the flavor. Add the garlic and bay leaf. Cook, stirring constantly, just until the garlic becomes fragrant, about 30 seconds to 1 minute.
2 cloves garlic , 1 bay leaf
Simmer the corn cobs and potatoes. Pour in the chicken stock, then add the chicken bouillon, cayenne, smoked paprika, black pepper, reserved corn cobs and potatoes. Bring to a gentle simmer. Reduce the heat to low, cover, and cook for 15 minutes, or until the potatoes are beginning to become tender. The corn cobs quietly infuse the broth with even more sweet corn flavor as they simmer.
1 pound Baby Dutch Yellow potatoes, 1 tablespoon Knorr chicken bouillon, ¼ teaspoon freshly ground black pepper, ¼ teaspoon smoked paprika, ⅛ teaspoon cayenne pepper, 4 cups fresh corn kernels, 1 quart chicken stock
Make the creamed corn base. Add 1 cup corn kernels, milk, sugar, and arrowroot to a blender. Blend until smooth and creamy. Pour into a small saucepan and stir in the thyme leaves. Warm gently over medium-low heat, stirring frequently, until heated through and slightly thickened, about 5 minutes. Do not boil.
1 cup fresh corn kernels, ¾ cup whole milk, 2 teaspoons granulated sugar, 2 teaspoons arrowroot starch, 2 sprigs fresh thyme
Bring the chowder together. Remove and discard the corn cobs and bay leaf. Stir in the remaining corn kernels, red bell pepper, creamed corn base. Increase the heat to medium and gently simmer for about 8 to 10 minutes, until the bell pepper is tender and the potatoes are fully cooked.
1 red bell pepper
Finish with cream and bacon. Reduce the heat to low. Stir in the heavy cream, half of the cooked bacon, and about three-quarters of the green onion tops. Warm gently until the chowder is hot and creamy. Avoid a hard boil once the cream has been added.
1 cup heavy cream
Garnish and serve. Ladle the chowder into warm bowls and finish with the reserved crispy bacon, remaining green onions, and a generous grind of fresh black pepper. If desired, add a few small corn cob rounds or ribs from the reserved ear for a beautiful seasonal garnish. Serve hot.

Notes

Recipe Note:
This recipe uses 7 ears of corn total: 4 ears for the chowder, 2 ears for the creamed corn base, and 1 extra ear for cutting into small rounds or ribs to garnish the finished bowls.

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