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A bowl of light summer corn chowder with fresh herbs

Summer Corn Chowder

A creamy and refreshing corn chowder, perfect for a summer meal, featuring fresh corn and a rich broth.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 bowls
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 cups Fresh corn kernels from about 6-8 ears
  • 4 slices Bacon diced
  • 1 medium Onion chopped
  • 2 stalks Celery chopped
  • 2 medium Potatoes peeled and diced
  • 4 cups Chicken or vegetable broth
  • 2 cups Milk whole or 2%
  • 0.5 cup Heavy cream
  • 2 tablespoons All-purpose flour
  • 2 tablespoons Butter
  • 1 teaspoon Salt or to taste
  • 0.5 teaspoon Black pepper or to taste

Equipment

  • Large pot or Dutch oven
  • Knife
  • Cutting board
  • Ladle

Method
 

Preparing the Chowder
  1. In a large pot, cook diced bacon until crispy; remove bacon and set aside, leaving rendered fat in the pot.
  2. Add butter to the pot, then sauté chopped onion and celery until softened, about 5 minutes.
  3. Stir in flour and cook for 1 minute, then gradually whisk in the broth and milk until smooth.
  4. Add diced potatoes and bring to a simmer; cook for 10-15 minutes, or until potatoes are tender.
  5. Stir in corn kernels and heavy cream, cooking for another 5 minutes until heated through.
  6. Season with salt and pepper to taste; serve hot, garnished with reserved crispy bacon.

Notes

For an extra touch, garnish with fresh chives or a sprinkle of paprika.