Corn Chowder

This corn chowder recipe layers sweet summer corn with crispy bacon, tender potatoes, and just the right amount of heat. Charring the corn brings out its natural sweetness, while creamy cheese melts into the broth for that rich, savory finish. It's cozy, satisfying, and ready in under an hour-perfect for when the seasons start to shift.

If your like our famous New England Clam Chowder, this recipe offers a fresh twist on the classic. Much like our Creamy Tomato Soup, it's made for cool nights on the back deck. Serve it with a crisp Grilled Caesar Salad and some warm Homemade Focaccia Bread for a simple, comforting meal.

Ingredients

• YELLOW CORN: fresh corn (sweet corn on the cob)
• POTATOES: potatoes, diced into ½ inch pieces (we like russet potatoes or Yukon gold potatoes)
• BACON: thick cut bacon
• ONION: Spanish onions, Vidalia onions or red onions, diced
• CHICKEN BASE: (chicken stock) we use Better Than Bouillon Roasted Chicken Base
• PEPPERS: roasted red peppers + green pepper (we used Cubanelle peppers and red chilies), diced
• BUTTER: salted butter
• FLOUR: AP flour (all purpose flour)
• MILK: whole milk or 2% milk (nut milks work too)
• WATER: filtered water
• CHEESE: we use Velveeta shredded cheese for its creamy texture
• CREAM CHEESE: full fat cream cheese or low-fat Neufchâtel cheese
• CILANTRO: fresh cilantro, chopped

*see recipe card for quantities.

Instructions

1. Cook the bacon & onions: In a large pot, sauté chopped bacon and onion over medium heat until bacon is crispy, about 8 minutes.
2. Build the base: Stir in diced potatoes and chicken base. Cook 5 minutes, stirring often. Add butter, then chopped peppers and flour. Cook 3-4 minutes more, stirring to form a roux.
3. Char the corn: While the soup base cooks, grill or char whole ears of corn over high heat until slightly blackened. Turn often, then cool and cut kernels from the cob.
4. Add liquids: Pour in milk and water. Simmer over medium heat for 7-10 minutes, until soup starts to thicken. Stir in corn kernels.
5. Melt in the cheese: Reduce heat to low. Add cream cheese and Velveeta, stirring until fully melted and smooth.
6. Finish and serve: Stir in chopped cilantro. Garnish with a mix of charred corn and onion. Serve hot.

Substitutions and Variations

• Frozen Corn: if corn is not in season, you can use frozen corn. We recommend thawing it completely and then charring it as per the directions.
• Vegetarian: Omit the bacon. Substitute Better Than Bouillon Vegetarian No Chicken Base Vegetable Base for Chicken Base.
• Cheese: We like shredded Velveeta cheese because it melts well and adds a creamy texture. You can also use cheddar cheese.
• Reduced Fat: use 1% milk and Neufchatel cheese (shredded Velveeta cheese is already low in calories). You get creamy texture and flavor without the fat.
• Gluten-free: substitute the flour with a 1:1 gluten-free flour blend or use cornstarch as a thickener.

Storage

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freeze in an airtight container (only if using heavy cream) for up to 3 months.
• Reheat in the microwave or in a sauce pan over low heat.