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+ servings

Corn Chowder

Teri & Jenny
A truly addicting recipe for summer Corn Chowder that is hearty, bright and totally delicious! Everyone will be fighting for seconds and thirds!
5 from 42 votes
Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 10 mins
Course Main Course, Soup
Cuisine Amercian
Servings 6
Calories 481 kcal


  • 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.



Can this be made ahead of time?
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.
Can this chowder be frozen?
I don’t recommend freezing this chowder as the consistency will really change when reheated and will be much thinner than intended.
How do you char the 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.
Can you use frozen or canned corn?
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.
 How do you roast the 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.
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.


Serving: 1servingCalories: 481kcalCarbohydrates: 44gProtein: 16gFat: 26gSaturated Fat: 12gCholesterol: 66mgSodium: 635mgPotassium: 847mgFiber: 6gSugar: 10gVitamin A: 1463IUVitamin C: 78mgCalcium: 141mgIron: 2mg
Keyword chowder, corn
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