Summer Corn Chowder
Updated July 24th 2023
Cozy up to a big bowl of this homemade corn chowder! This Fresh Corn Chowder is loaded with summer corn at its peak of freshness. It’s made with fresh-off-the-cob corn, fresh zucchini, bacon, potatoes and a base of carrots, celery, onions, thyme and garlic. Truly this soup is too hard to resist and can be enjoyed all summer long! Im a soup lover so there is no soup season in our house - we enjoy various soup recipes every season with whatever the season offers!
Right now is the best time to find sweet corn at your local farmer’s market or produce stand. If you’re like us you’re probably eating it a few times a week in salads, off the grill or even boiled and looking for more ways to use it - this corn chowder is one of the best ways to put it to good use along with the plethora of zucchini we have this time of year too.
This zucchini and corn chowder is full of flavour and loaded with veggies. I partnered up with Saputo featuring Neilson TruTaste Lactose Free milk to showcase a recipe that we love, using their milk. I chose their lactose free milk because it’s easier to digest for those of you who suffer from lactose intolerance and using milk really lightens up this corn chowder which is usually made with heavy cream and thickened with lots of flour or corn starch. Instead this soup has a touch of all purpose flour which can be swapped for a gf one to help build the base and then at the end 1-2 cups of the soup are puréed and place back into the soup to add a bit more thickness to it. For more ideas on how to thicken this tasty soup check recipe notes below.
Corn Chowder Recipe Ingredients
- Fresh Corn: You can use any variety of fresh corn you like
- Butter: Unsalted butter is used for sautéing and of course it’s a staple duo with fresh corn it really brings out the flavour of it so well.
- Bacon: Bacon makes everything better! It adds so much flavour. If you want it vegetarian it’s totally ok to leave it out though. Instead of using bacon in the base of the recipe, you can use used smoked paprika to give the chowder the classic smoky creamy flavor.
- Carrots, Celery, Onion & Garlic: These aromatics add dimension to the soup and help build flavor and add extra veggies to it
- Flour: This is added to thicken up the soup. Feel free to add up to ¼ cup for a thicker soup.
- Potatoes and Zucchini: Use russet potatoes if you want them to easily melt into the soup or Yukon gold potatoes or any waxy potato if you want them to hold their shape better. This adds to the veggie count as does the zucchini plus it will help thicken the soup too. Feel free to add more veggies if you prefer like red bell pepper or even some peas.
- Water or Broth: Either works I like to use veggie broth or chicken broth though for best flavor, either homemade or store bought
- Thyme, Bay leaf and Chives: These add great herbiness that pairs nicely with the corn. If you prefer to add more spices or seasoning like smoked paprika, cayenne pepper, red chili flakes or anything else - feel free to according to taste
- Milk: This makes the chowder deliciously creamy. I like to substitute the milk with heavy cream /half and half or evaporated milk for extra richness, or a dairy free unsweetened non dairy milk option according to your preference (like coconut milk or cashew cream)
- Wine: I like to deglaze the pan with wine - almost always. White wine for this soup works well but please feel free to leave it out and sub in more water or broth
Can you add chicken or cheese to this corn chowder?
Definitely - you can either add cheese right into the soup towards the end or serve it with a sprinkling of it on top. Chicken is also a fabulous addition! For this, I like to use shredded chicken, from leftovers or a rotisserie chicken. Or you can cook the chicken with the soup - sear 2 chicken breasts for colour, remove then return to pot with the broth, simmer and once cooked through, remove, shred and return to pot. OR sear, poach or roast chicken until done then shred and add to soup when you add the corn back to the pot. Shrimp would also be great in this recipe too Or you can add in some chorizo instead of bacon for a chowder with a little kick like in my Chorizo Corn and Kale Soup. You can also add extra veggies to this soup if you like, like sweet peppers,mushrooms and even throw in some greens too.
Can I Use Frozen Corn?
I think the key to a really nice tasting corn chowder is to use the best corn on the cob you can find. It is the star of this soup after all. If your only option is frozen corn or canned corn then yes it will work and it will make it easy, but when you have access to fresh corn use that for best results. You can also use canned if that is your only option too.
How to Make Corn Chowder
- Sauté Corn in butter (optional but recommended): This is an optional step but I recommend it - it cooks the corn and even gives it a bit of colour right from the start amping up the flavour of the corn and then the flavours leftover in the pot from it really add to the overall flavour of the soup. Once it’s cooked remove from the pot and set aside. If you skip this step then add the corn in to the soup sooner when you add the zucchini.
- Sauté Bacon: Melt remaining butter in pot and cook until browns. Then add in the onions, celery, carrots, garlic, and thyme; cook until vegetables begin to softened.
- Make Roux: Add in the flour and cook 1 minute. While stirring slowly pour in the wine to deglaze. Then stir in potatoes and the rest of the liquids and bay leaf. Bring mixture to a boil, then lower heat to a simmer and cook until potatoes are halfway done.
- Stir in the zucchini: Season with salt and pepper, to taste, and simmer for another 8-10 minutes or until the vegetables are completely tender. Then stir in the corn.
- Puree some of the chowder: Remove bay leaf then transfer some of the chowder to a blender or use and immersion blender and blend a portion of it until smooth. This is totally optional - sometimes I do it sometimes I don’t
- Add final ingredients: Stir the mixture back into the pot if you pureed some of it and season with more salt and pepper as needed, then serve garnished with chives, fresh chopped parsley or some sprigs of thyme
This soup is warm, satisfying, savoury with a hint of sweetness, Loaded with Summer produce and so quick & easy. You can make it as creamy or brothy as you like. Blending or pureeing the soup is optional but definitely helps give this soup its thick, hearty, and creamy texture. (check recipe notes below for more ways to thicken soup). It’s a game changer when it comes to chowders or hearty soups! This is the perfect summer soup and once you try a bowlful you’ll want to head back for another serving and then you’ll want to continue to make it all summer long!
Creamy Corn Chowder Storage & Freezing
- STORAGE: Leftover cooled corn chowder can be stored in and air tight container in the fridge for up to four days in advance. Rewarm gently on the stovetop or microwave until steaming hot.
- FREEZING: You can freeze corn chowder. Corn chowder that has been cooled to room temperature and packed in airtight containers with room left for expansion, will keep for 2-3 months in the freezer. However, dairy products and potato can cause texture changes to the soup after freezing. Milk doesn’t freeze as well because it tends to get a bit grainy but cream doesn’t do that - so if you are freezing this soup it might be a good idea to use cream instead of milk and mash most of the potatoes so that your soup retains the best texture when its frozen, thawed and reheated. The best way to defrost frozen corn chowder is by letting it thaw in the fridge first then reheating it gently on the stovetop or microwave until steaming hot.
If you like this recipe you will love these other Corn recipes:
Recipe
Ingredients
- 3 tablespoons unsalted butter, divided
- 4 ears of sweet fresh corn, husks + silk removed and kernels cut from cob (2¾ cup corn if using canned or frozen)
- 4-6 strips bacon, chopped
- 1 yellow onion, peeled and chopped
- 2 celery ribs, chopped
- 1 medium carrot, peeled and chopped
- 3 garlic cloves, minced
- 1 teaspoon Fresh thyme, plus more according to taste
- 1 tablespoon all purpose flour
- ¼ cup white wine
- 2 medium (1 lb.) russet potatoes, peeled, diced
- 4 cups stock (chicken or veggie stock)
- 1 cup milk or cream
- 1 bay leaf
- 1 medium zucchini, ends trimmed and diced
- Salt and black pepper to taste
- Chopped fresh chives, to garnish
Directions
- Heat 2 tablespoons of the butter in a large heavy pot or dutch oven over medium-high heat. Add corn kernels, season generously with salt and pepper, and cook, stirring occasionally, until corn is tender and juices have evaporated and browned on the bottom of the pot, 5-7 minutes. Reserve ½ cup corn for topping soup when serving; transfer remaining corn to a medium bowl and set aside.
- Add remaining 1 tablespoon butter to pot and add bacon. Cook until it renders its fat and begins to brown, about 5-7minutes.
- Add onion, celery, carrots, garlic, and thyme; cook until vegetables begin to soften, stirring occasionally, about 5 minutes.
- Sprinkle in the flour. Cook, stirring, for 1 minute
- Stir in wine to deglaze the pan scraping any brown bits from the bottom of pot then add the potatoes, stock, milk and bay leaf. Raise the heat to medium high and bring to a boil, then lower the heat back to medium and simmer for 8-10 minutes or until the potatoes are halfway cooked.
- Stir in the zucchini; season with salt and pepper, to taste, and simmer for another 8-10 minutes or until the vegetables are completely tender.
- Stir in corn. Discard the bay leaf and then transfer approx 2 cups of chowder to a food processor or blender; puree until smooth. Stir the mixture back into the pot. Cook just until heated through. Test and adjust for seasoning.
- Then serve garnished with fresh chopped chives, top with the reserved corn, and enjoy with crusty bread or crackers.
Directions
- Heat 2 tablespoon of the butter in a large heavy pot over medium-high. Add corn kernels, season generously with salt and pepper, and cook, stirring occasionally, until corn is tender and juices have evaporated and browned on the bottom of the pot, 5-7 minutes. Reserve ½ cup corn for topping soup when serving; transfer remaining corn to a medium bowl and set aside.
- Add remaining 1 tablespoon butter to pot and add bacon. Cook until it renders its fat and begins to brown, about 5-7minutes.
- Add onion, celery, carrots, garlic, and thyme; cook until vegetables begin to soften, stirring occasionally, about 5 minutes.
- Sprinkle in the flour. Cook, stirring, for 1 minute
- Stir in wine to deglaze the pan scraping any brown bits from the bottom of pot then add the potatoes, stock, milk and bay leaf. Raise the heat to medium high and bring to a boil, then lower the heat back to medium and simmer for 8-10 minutes or until the potatoes are halfway cooked.
- Stir in the zucchini; season with salt and pepper, to taste, and simmer for another 8-10 minutes or until the vegetables are completely tender.
- Stir in corn. Discard the bay leaf and then transfer approx 2 cups of chowder to a food processor or blender; puree until smooth. Stir the mixture back into the pot. Cook just until heated through. Test and adjust for seasoning.
- Then serve garnished with fresh chopped chives, top with the reserved corn, and enjoy with crusty bread or crackers.
Recipes Notes
- If you find your bacon has rendered and excessive amount of fat - Use a clean paper towel to absorb some of the bacon grease, reserving about 1 Tbsp of grease in the pot.
How can you make corn chowder thicker?
This chowder is about a medium thickness if you blend some of it, because I prefer a little bit of creamy broth in mine - but if you’d like it thicker, there are a few options.
- The recipe calls for only 1 tablespoon of flour you can increase it to ¼ cup if you want to create a thicker roux or base for the soup.
- Puree more of the soup in the blender, or alternatively, mash some with a potato masher. The potatoes especially when mashed really thicken the soup
- Before adding in the milk, whisk a tablespoon or so of cornstarch into the milk or cream, then add to the soup as directed.
- Buerre Manie method: Add equal parts softened butter and flour and knead together with your fingers or a wooden spoon until a thick paste has formed. Add to the finished soup and stir until the heat has melted the butter.
