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    Home » Recipes » Soup

    Fresh Corn Chowder

    Published by Melissa on September 3, 2010 | Updated June 10, 2022 | 55 Comments

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    Featured Image for post Fresh Corn Chowder

    I watched Mark Bittman prepare this corn chowder on the Today Show one morning and with all the fabulous corn at the farmer’s market right now, I couldn’t wait to try it.

    One unique step that he does that adds tons of flavor to the broth, is boil the corn cobs in the water. My corn was very sweet, so  I added some cheyenne pepper to balance out the sweetness of the corn.

    Corn Chowder Ingredients

    I also wanted to make it more filling, so I added some diced potatoes and bacon. I generally have Hormel precooked bacon slices from Costco in my freezer and that makes it easy to add bacon to soups, sandwiches, eggs, burgers … doesn’t almost everything taste better with bacon.

    This is a perfect soup for the end of summer and our cooler nights. I use 1% milk and it still had a rich, creamy texture that you expect from a chowder. Enjoy!

    Featured Image for post Fresh Corn Chowder
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    Fresh Corn Chowder

    Cook Time1 hr
    Total Time1 hr
    Course: Soup
    Author: Barbara Schieving
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    Ingredients

    • 6 ears fresh corn
    • 1 medium potato diced
    • 4 slices bacon cooked and diced
    • Salt and freshly ground black pepper
    • 4 tablespoons butter
    • 1 /2 cup chopped onion
    • 1 /8 teaspoon ground red pepper cayenne
    • 1 /4 cup all-purpose flour
    • 4 cups milk or half-and-half

    Instructions

    • Shuck the corn. Stand each ear up in a bowl and use a knife to scrape off the kernels.
    • Put the corncobs and 2 cups water in a large pot with a tight-fitting lid over medium-high heat. Sprinkle with salt and pepper. Bring to a boil, then lower the heat so the water bubbles gently, cover, and cook, checking occasionally, for about 30 minutes. Leave the cobs in the pot until you are ready to make the soup, then discard them and save the corncob broth.
    • Put the butter or oil in a large, deep pot over medium-high heat. When the butter is melted or the oil is hot, add the onion and cook, stirring occasionally, until soft, about 1 minute. Lower the heat to medium and stir in the flour.
    • Cook, stirring constantly with a whisk or a wooden spoon, until the mixture starts to turn golden and the flour no longer smells raw, just a couple of minutes. Add the milk and the reserved corncob broth and raise the heat to medium-high. Stir or whisk constantly until the flour is dissolved and the soup starts to thicken, about 2 minutes.
    • Stir in the cayenne pepper, corn kernels, diced potatoes and bacon and bring to a boil, then lower the heat so that the soup bubbles gently.
    • Cook, stirring occasionally, until the potato is tender and the soup has thickened, 10 to 15 minutes. Taste, adjust the seasoning, and serve.
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    About Melissa & Barbara

    As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...

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      Recipe Rating




    1. Mary

      August 17, 2019 at 7:42 am

      This is my favorite recipe for corn chowder but I’d love to double the recipe and freeze it. Can it be frozen??

      Reply
      • Barbara Schieving

        August 17, 2019 at 11:37 am

        Thanks Mary – glad to hear you love it! I often freeze this soup in individual portions to reheat for lunches another day. The potatoes get a little soft but it reheats well. If you remember, put it in the fridge to thaw overnight.

        Reply
    2. Laurie

      June 17, 2013 at 3:06 pm

      Best corn chowder I have ever made! I’m thinking of adding some chopped clams to a future batch, and there will definitely be future batches!

      Reply
      • Barbara Schieving

        June 18, 2013 at 6:30 am

        Thanks Laurie! I haven’t made it in a while and now is the perfect time. Clams would be a great addition.

        Reply
    3. Cathy

      September 06, 2012 at 10:20 am

      I made this and it was declicious. I used wheat flour and fat free half and half. It was awesome!

      Reply
      • Barbara

        September 06, 2012 at 10:35 am

        Hi Cathy – So glad you enjoyed it! The fat free half and half is a great way to cut calories. I’ll have to try it with that soon. Thanks!

        Reply
    4. Onie

      August 27, 2012 at 12:45 pm

      Best corn chowder I’ve ever eaten. I’d never made corn chowder and I don’t like the packaged corn chowder. The corn was fresh from our garden, and it had the same sweet, yummy taste we get munching off the cob. Thganks !

      Reply
    5. Barbara

      June 20, 2011 at 10:12 pm

      I haven’t had any fresh corn yet this year. Thanks for reminding me what a great, versatile recipe this is. So glad your hubby enjoyed it.

      Reply
    6. Mallory

      June 20, 2011 at 11:51 am

      I made this today I didn’t have half and half so used 2 cups whipping cream and 2 cups milk.. for chicken broth I used bullion.. and bacon bits were the real ones from hormel that come in the bag.. Was a hit with hubby…

      Reply
    7. Barbara

      September 24, 2010 at 4:37 am

      This looks great, Barbara. I love chowders especially with bacon.

      Reply
    8. Sarah, Maison Cupcake

      September 11, 2010 at 4:35 pm

      My mom used to make a chowder recipe when I was younger but I had totally forgotten about it until now, it really isn’t something you see in the UK but I cannot think of a reason why. Thanks for the reminder!

      Reply
    9. bake in paris

      September 10, 2010 at 10:31 am

      I love the addition of potatoes and bacon to the corn chowder. One to make the soup richer and creamier, the other makes it so fragrant. Just love this recipe. It is especially suitable for the rainy season here right now..

      Sawadee from bangkok,
      Kris

      Reply
    10. Cristie

      September 09, 2010 at 11:41 pm

      Beautiful corn chower. I’ve never made corn chower and I’m wondering why. Yours looks so inviting. Did you buy Mabey corn by any chance?

      Reply
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