I can’t remember the first time I had Corn Chowder, but I do remember instantly falling in love with it. I love corn and get so excited for fresh, sweet corn in the summer. Our recipe uses both the kernels and the cobs, soaking up every last bit of flavor.
We add bacon which adds a nice smoky and salty element to the chowder, the potatoes give it body and the roasted peppers add a bright finish! Our recipe takes a little more time and effort but is 100% worth it for the best corn chowder you’ll ever taste!
How to make Corn Chowder
- First you start by placing half of the corn kernels and all of the corn cobs into a pot with the stock and letting the mixture simmer for 20 minutes. This is a great way to draw out the milky, corn goodness from the cobbs.
- Remove the cobbs from the pot and purée the kernels and stock together until the mixture is smooth. Transfer the stock into a large measuring cup or mixing bowl and set aside. This is the delicious corn stock base for your soup.
- Place the pot back over the stove over medium heat. Add the chopped bacon and render for a few minutes until the bacon has browned and crisped. Remove the bacon from the pot and set aside.
- Drain all but about 3 tablespoons of the bacon grease from the pot and sauté the onions, roasted peppers, celery and potatoes. Once the vegetables begin to sweat and soften, after about 5 to 7 minutes.
- Add remaining corn kernels into the mixture and season with salt and pepper.
- Sprinkle flour over vegetable mixture and stir together for a few minutes to remove the raw flour flavor.
- Continue stirring together while adding the tequila. Allow the alcohol to burn off, about 1 to 2 minutes.
- Add the stock to the mixture, stirring to avoid lumps forming. It’s important for the Allow mixture to come to a hard simmer to allow the chowder to thicken.
- Reduce the heat to medium-low, stir in the herbs, half the cooked bacon and lime juice. Season with salt and pepper. Continue to cook chowder for 10 minutes until potatoes are fork tender.
- Remove from heat and stir in the cream. Adjust seasonings (salt and pepper) as needed.
- Finish chowder with a sprinkle of crumbled cotija, the remaining bacon, cilantro leaves and extra lime wedges on the side. Serve.
Yes! This chowder can be made up to 3 days ahead of time and stored in an airtight container in the refrigerator. Note that the cream should not be added to the chowder until ready to reheat and serve.
To reheat, pour the chowder into a pot and simmer over medium heat for 10 to 15 minutes until heated through and slightly thickened up. Remove the chowder from the heat and stir in the cream. Adjust seasonings as needed and serve.
I don’t recommend freezing this chowder as the consistency will really change when reheated and will be much thinner than intended.
You can char the corn by placing the corn on the cobs under the broiler for a few minutes, turning the corn after each minute to char all sides. You just want each side to lightly char. Cool corn then slice kernels from cobs.
Yes! If using frozen, I recommend using frozen corn on the cob, thawing completely, patting dry and then charring.
If using canned, thoroughly drain, rinse and pat the kernels dry (about 2 cups). Spread the kernels out onto a baking sheet in a single layer and char under broiler for a minute or 2. Add 1 cup kernels to the stock, simmer and puree as stated in the recipe.
The peppers can be roasted under the broiler as well. Place the peppers under the broiler and char each side until completely black. Once the peppers are totally black all over, quickly transfer them to a heat-safe bowl and cover with a damp towel.
Allow peppers to steam for 6 to 8 minutes. Remove towel and rub all the charred skin off each pepper. Stem and seed each pepper and dice.
- Vegetarian friendly version: The bacon can be omitted and replaced with 4 tablespoons unsalted butter and 4 ounces of stemmed and thinly sliced shiitake mushrooms. To replace bacon with mushrooms: Melt 1 tablespoon butter into the pot and add mushrooms. Season with salt and pepper and saute until cooked down and crisp around the edges. Remove mushrooms from pot, reserve and use in the recipe in place of the cooked bacon. Melt remaining 3 tablespoons butter into the pot before adding the vegetables.
This Corn Chowder is one of my favorite soups ever. It’s so rich, creamy and bright! The corn is so vibrant and really pops through all the other flavors going on.
It’s a really good way to use up all the sweet corn that’s in abundance during the summer! If you love summer corn as much as I do, you’ll also love our recipes for Cheesy Buttery Jalapeno Corn Cakes, Browned Butter and Halloumi Summer Corn Salad, and Cream Shrimp and Corn Ravioli Enjoy!
Hungry for more?
- 3 ears corn, roasted and kernels removed from cob
- 1 quart unsalted chicken stock
- 8 slices bacon, diced
- 1 medium yellow onion, diced
- 2 roasted poblanos, diced
- 1 roasted red bell peppers, diced
- 2 rib of celery, diced
- 6 baby new potatoes, diced
- ¼ cup all purpose flour
- 1/4 cup gold tequila
- ½ bunch cilantro, minced
- 1 tablespoon oregano, minced
- 1 lime, juiced
- 1/2 cup heavy cream
- 6 tablespoons cotija cheese, crumbled
- lime wedges
- crumbled bacon
- cilantro leaves
- Place ½ corn kernels plus all cobs into a pot with the stock and simmer for 20 minutes.
- Remove cobs, puree kernels and stock in a blender until smooth and transfer to a large measuring cup of bowl. Set aside.
- Place pot back on stove over medium heat and render bacon, about 5 minutes. Remove from pan and drain onto paper towels.
- Drain all but 3 tablespoon grease from pot, sauté onions, roasted peppers, celery, and potatoes. Sauté for 5 to 7 minutes or until the vegetables begin to sweat and soften.
- Stir in remaining corn kernels and season with salt and pepper.
- Sprinkle vegetables with flour and stir for about 3 minutes. Continue to stir while adding the tequila. Allow alcohol to cook off, about 2 minutes.
- Stir corn infused stock to vegetable mixture until fully incorporated and no flour lumps remain. Allow the mixture to come to a hard simmer, about 10 minutes, or until the mixture thickens and potatoes are fork tender. Season with salt and pepper and stir.
- Reduce the heat to medium-low and stir in the herbs, half the cooked bacon and the lime juice.
- Remove from heat and stir in the cream and adjust seasonings. Top with a sprinkle of cotija cheese, remaining bacon, cilantro leaves. Serve with extra lime wedges.