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    Home > Blog > Seasonal > Corn Chowder Recipe

    Corn Chowder Recipe

    by Jenny Park · Published: Jul 9, 2023

    Jump to Recipe
    A truly addicting summer Corn Chowder Recipe that is hearty, bright and totally delicious! Everyone will be fighting for seconds and thirds!
    Roasted Corn Chowder in a bowl with a spoon in it and lime wedges on the side.

    I can’t remember the first time I tried a Corn Chowder Recipe, 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 Our Corn Chowder Recipe

    Ingredients

    An ingredient shot of all the items needed to make our Roasted Corn Chowder recipe.

    Process

    1. Place some corn kernels and corn cobs in a dutch oven with stock and simmer for 20 minutes.
    Corn on the cob simmering in stock to make corn chowder.
    1. Remove cobs and pour remaining mixture into a blender.
    2. Puree kernels and stock in a blender until smooth. Set aside.
    Corn in a blender with stock.
    Blended corn and stock in a blender to make corn chowder.
    1. Place pot back on stove over medium heat and render bacon, about 5 minutes. Remove from pot and drain onto paper towels.
    Pot with bacon rendered brown and crispy.
    1. Drain some grease from pot and add onions, roasted peppers, celery, and potatoes. Sauté until vegetables begin to sweat and soften.
    2. Stir in remaining corn kernels and season with salt and pepper.
    Vegetables cooking in a stock pot to make corn chowder.
    Vegetables and corn in a stock pot cooking for corn chowder.
    1. Sprinkle vegetables with flour.
    2. Stir together until flour is evenly combined in vegetable mixture. Continue to stir while adding the tequila. Allow alcohol to cook off.
    Corn chowder vegetables sprinkled with flour in a pot.
    Corn chowder vegetables cooking in a pot.
    1. Stir corn infused stock to vegetable mixture until fully incorporated and no flour lumps remain. Simmer for about 10 minutes or until the mixture thickens and potatoes are fork tender. Season with salt and pepper and stir.
    2. Reduce heat to medium-low and stir in herbs, followed by half the cooked bacon and lime juice. Stir together.
    Corn chowder simmering with stock.
    Corn chowder with herbs in a stock pot.
    1. Remove from heat and stir in cream and adjust seasonings.
    2. Ladle into bowls and top each serving of corn chowder with a sprinkle of cotija cheese, remaining bacon, cilantro leaves. Serve with extra lime wedges.
    Corn chowder with cream.
    A bowl of corn chowder garnished with bacon and cilantro with a spoon.

    How to Char Corn for Our Recipe

    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 lightly charred. Cool corn then slice kernels from cobs.

    This can also be done on a grill, for a few minutes on each side under a medium flame.

    How to Roast Peppers

    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.

    Corn Chowder Variations

    • 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 sauté 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.
    • Using frozen or canned corn: If using frozen, we recommend using whole frozen corn on the cob. Thaw completely, pat dry and char. 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.
    • Dairy-free version: Replace butter with vegan butter and heavy cream with coconut milk and omit cotija cheese garnish.

    What to Serve with Our Corn Chowder Recipe

    This hearty chowder can definitely stand alone, but if you want a little something extra to dip into the chowder we highly recommend:

    • Garlic Bread
    • Sour Cream and Chive Drop Biscuits
    • Homemade Corn Tortillas
    • Buttermilk Cornbread
    • Black Pepper and Parmesan Beer Bread

    Make Ahead Instructions

    This corn chowder recipe 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.

    Two bowls of chowder overhead with some lime wedges on the side and spoons.

    YouTube video

    More Delicious Corn Recipes You Will Love

    • Creamy shrimp and corn ravioli on a plate with a fork.
      Creamy Shrimp and Corn Ravioli
    • Bowls of sweet corn risotto with Cajun shrimp and forks.
      Sweet Corn Risotto with Cajun Shrimp
    • Korean cheese corn baked in a pan with spoon next to dipped chips and melted cheese, part of our Thanksgiving appetizers collection.
      Korean Corn Cheese
    • Creamed corn recipe in a serving dish with a spoon in it and fresh pepper on top.
      Creamed Corn Recipe

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    A bowl of corn chowder garnished with bacon and cilantro with a spoon.

    Corn Chowder Recipe

    5 from 54 votes
    PRINT RECIPE Pin Recipe
    A truly addicting summer Corn Chowder Recipe that is hearty, bright and totally delicious! Everyone will be fighting for seconds and thirds!
    RECIPE BY Teri & Jenny
    Prep Time: 20 minutes mins
    Cook Time: 50 minutes mins
    Total Time: 1 hour hr 10 minutes mins
    Servings: 6

      INGREDIENTS  

    • 3 ears fresh corn, roasted and kernels removed from cob
    • 1 quart unsalted chicken stock (or chicken broth)
    • 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 (or 2 Yukon gold potatoes)
    • 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

    garnishes

    • 6 tablespoons cotija cheese, crumbled
    • lime wedges
    • crumbled bacon
    • cilantro leaves

      INSTRUCTIONS  

    • Place ½ corn kernels plus all cobs into a pot with the stock and simmer for 20 minutes.
    • Discard cobs. Puree kernels and stock in a blender until smooth. Set aside.
    • Place pot back on stove over medium heat and render bacon, about 5 minutes. Remove from pot and drain onto paper towels.
    • Drain all but 3 tablespoon grease from pot. Add 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 flour over vegetables and stir together. Cook mixture, about 3 minutes. Continue to stir while adding tequila to deglaze.
    • Stir corn infused stock into vegetable mixture until fully incorporated and no flour lumps remain. Allow 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 herbs, half the cooked bacon and 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.

      NOTES  

    How to Char Corn
    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.
    How to Roast Peppers
    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.
    Make Ahead Instructions
    This corn chowder recipe 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.
    Calories: 481kcal Carbohydrates: 44g Protein: 16g Fat: 26g Saturated Fat: 12g Cholesterol: 66mg Sodium: 635mg Potassium: 847mg Fiber: 6g Sugar: 10g Vitamin A: 1463IU Vitamin C: 78mg Calcium: 141mg Iron: 2mg
    CUISINE: American
    KEYWORD: corn, summer chowder
    COURSE: Main Course, Soup

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    July 9, 2023 / 65 Comments

    About Jenny Park

    Jenny Park is half of Spoon Fork Bacon. She is also a food stylist and recipe developer. One of her favorite foods is donuts. #sfbJENNY

    Previous Post: < Previous Post Broccoli Salad Recipe (with Bacon)
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    Reader Interactions

    July 9, 2023 / 65 Comments

    Comments

      5 from 54 votes (16 ratings without comment)

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      Recipe Rating




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    1. Heather

      August 15, 2020 at 6:11 pm

      5 stars
      This is my favorite recipe lately!

      Reply
    2. Ron Morris

      July 30, 2020 at 6:13 pm

      5 stars
      Thanks for another delicious corn recipe

      Reply
    3. Cheryl

      July 30, 2020 at 2:26 pm

      5 stars
      Corn Chowder is one of my most favorite soups and this recipe is fantastic. This one will replace the recipe I have been using. Highly recommend this amazing Corn Chowder.

      Reply
    4. Jessica

      July 30, 2020 at 12:41 pm

      5 stars
      Easy to make. The bacon gives it the extra touch.

      Reply
    5. Darren

      July 22, 2020 at 6:34 pm

      5 stars
      Really love this recipe. Such a nice summer treat

      Reply
    6. Steve

      July 16, 2020 at 12:06 pm

      5 stars
      Phenomenal recipe. Thanks for sharing! I love the trick with boiling the cobs in the broth. The lime juice and tequila really knocked this recipe out of the park. The only thing I changed was that I used an immersion blender to avoid the hassle with transferring.

      Reply
      • Teri Lyn Fisher

        July 16, 2020 at 12:47 pm

        Immersion blender is such a good trick!

        Reply
    7. Memmsta

      May 18, 2019 at 4:01 am

      5 stars
      nice

      This recipe is amazing!

      Reply
      • Teri Lyn Fisher

        May 18, 2019 at 8:18 am

        Thanks! Glad you like it!

        Reply
    8. Emily

      January 14, 2019 at 1:59 pm

      5 stars
      I made it and it crushes everything I know about soup.
      I used smoked turkey sausage instead of bacon.

      Reply
    9. bobby d parnell

      June 30, 2018 at 6:27 pm

      5 stars
      It’s 105 today here in my corner of Texas. But I was going to have a smoker and a grill going most of the day anyway so I gave this a try. Grilling the peppers (and the corn for that matter) just brings out so much sweetness. This chowder was just overflowing with flavors. My 22 yr old nephew, who lives with me, fixed his plate and headed off to his room. About a minute later I hear him yell “OH MY GAWD, THIS IS SO GOOD” – he was talking about the chowder.

      Reply
      • Jenny Park

        July 02, 2018 at 1:16 pm

        So happy to hear that! I love this one! And love that you grilled the peppers and corn, that sounds so good!

        Reply
    10. Lauren M

      February 10, 2017 at 4:08 pm

      5 stars
      This recipe is amazing! I make it all the time (but it neglects to say when to add the bacon back in).

      Reply
      • Jenny Park

        February 10, 2017 at 4:35 pm

        Oh! Thanks for letting me know! Will update the recipe shortly :)

        Reply
    11. Zena Thomas

      January 16, 2015 at 8:45 pm

      5 stars
      I made this soup tonight and it was a big hit with my husband. I did not have poblano peppers so I used two chipotle peppers instead. I also substituted evaporated milk for the cream. Excellent recipe. Thank you for posting it.

      Reply
    12. Michelle

      February 19, 2013 at 7:04 pm

      5 stars
      It was rainy, windy, and cold all day today. My husband works outside and called me today at his lunch hour and asked if I could make some soup for dinner because he was cold and wet. So I went on the hunt for the perfect soup recipe and I found this one, and it didn’t disappoint! We found a new cold weather comfort food, even my 7 and 9 year-olds wolfed it down, and they are SUPER picky. I did take a couple of short cuts, first, I bought a bag of Hampton Hills frozen roasted corn with cilantro and lime, and a bag of roasted red and yellow peppers. I added half of the bag of corn to the stock and let it simmer for about 30 minutes, then followed directions as written. The frozen roasted peppers were perfect for the soup, nice and smoky. I served the soup with grilled sharp cheddar cheese sandwiches. I can’t wait to eat the leftovers for lunch tomorrow.

      Reply
    13. Katie

      October 24, 2012 at 1:01 pm

      How long can this awesome soup last in the fridge!?

      Reply
    14. Deann

      October 09, 2012 at 3:45 pm

      5 stars
      Just finished making this and let me tell you…..sooo good! Dont want to share. As with everything, this seemed hard the first time, but im sure will be easier from now on. I will be making this all winter! Byw..omitted celery and added carrots. Yum.

      Reply
    15. Paula Peterson

      October 07, 2012 at 11:50 am

      5 stars
      Made this today and it was AWESOME! My husband said it was THE BEST soup he’s ever had. I didn’t have the cobs to simmer because I roast & freeze a lot of corn when it’s on sale but the results were just as delicious!

      Reply
    16. Christina

      September 30, 2012 at 9:47 pm

      5 stars
      I just made this tonight. Absolutely delicious! Love the pepper in it. I got to use the potatoes, celery, organo, and garlic from the garden. I should freeze some corn broth to cut the time in half to make this. Yum! Thanks for sharing this recipe!!

      Reply
    17. Krista

      September 24, 2012 at 1:02 pm

      Did anyone else find this recipe incredibly spicy? I doubled the recipe because it looked so good; therefore I roasted 4 fresh poblanos peppers on the grill. I following the recipe exactly and when I served it to my family it was inedible due to the spiciness (we are a family who likes spicy food too). Help did I do something wrong?!

      Reply
      • Paula Peterson

        October 07, 2012 at 11:52 am

        I think the peppers were just too spicy. It’s a crap shoot sometimes when determining the heat in a particular batch of chilies.

        Reply
    18. Richard Gaywood

      September 18, 2012 at 10:25 am

      Small note: the recipe omits what to do with the reserved half of the corn kernels. I’d imagine they are added with the stock, yes?

      Reply
      • Jenny Park

        September 21, 2012 at 9:34 am

        Yes, you’re totally right! The remaining corn gets stirred into the overall chowder. I’ll add that in shortly, thanks for catching that!

        Reply
    19. Adrienne

      September 14, 2012 at 8:10 am

      You know what would be great? If you could do a curried corn chowder. They have a delicious version Paradise Bakery and I have been trying for years to recreate it at home to no avail (my versions are always flavorless or waaayyy to spicy). I would be forever indebted if you would give it a shot!

      Reply
    20. Britt

      September 13, 2012 at 2:14 pm

      5 stars
      I made this last night, so worth all the dishes~ It got foggy and cold all of a sudden up her in NorCal. This was just what I needed to make the days/nights a bit warmer.

      Reply
    21. Felicia

      September 12, 2012 at 3:31 pm

      5 stars
      Looooooooooved this! Perfect soup for a cold canadian fall day. Thanks for sharing!

      Reply
    22. Morgan

      September 12, 2012 at 7:47 am

      5 stars
      This soup was unbelievably delicious! Thanks for sharing!

      Reply
    23. Brian @ A Thought For Food

      September 10, 2012 at 8:22 pm

      After an especially warm weekend, we just got nailed with an unseasonably cold day… One where soup would be very welcomed. What I would have given for a bowl of this.

      Reply
    24. Jeff

      September 10, 2012 at 3:19 pm

      Teri, this is perhaps the best looking corn chowder I have ever seen in my life! Instant droolage! Thank you for unleashing this into my life! I look forward to making it sometime!

      Reply
    25. Erin @ The Spiffy Cookie

      September 10, 2012 at 10:35 am

      I need to find teh motivation to cook dinner tonight cause I would love to have this

      Reply
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    Corn chowder recipe in two bowls.

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