Fresh Corn Chowder

I know what you’re thinking. Why would I make soup in the middle of July in Ohio? I asked myself that as well when I was thinking of making this recipe, but then I thought about all the delicious fresh corn that is in abundance this time of year and I decided to dive right in. Jess R and I made this soup for our “Cooking with Jess” dinner a few weeks ago. It was ridiculously hot and humid that Sunday, but we brushed that fact aside. I’m glad we did because this soup is scrumptious! The recipe calls for the kernels from half a dozen ears of corn. Not only that, but you cook the soup with the “de-kerneled” cobs to add extra flavor and it really takes this chowder to another level. Sprinkle in some bacon and potatoes, and you have one very delicious dish. I don’t have  a lot of canning experience, but I bet this soup would store well for the fall and winter; and I’m assuming it would freeze well too (in case you aren’t in the mood to eat hot soup in 100 degree weather).

I don’t believe there is a more delicious vegetable than fresh Ohio sweet corn. So, consider yourself warned-  there may be several corn-filled recipes coming your way.  🙂

**Just a little housekeeping- you may have noticed a few changes to the sidebar of Lolly’s Sweet Treats. I’ve added a search tool, a recent recipes section, and a subscription section. Feel free to subscribe to LST (for free, of course) and get notifications via email when there’s a new post.

In addition, I’ve created a Facebook page for Lolly’s Sweet Treats. Once I get 100 “likes”, I am going to start doing giveaways- because it’s always fun to give people things for free! (Thanks for the idea Mike Brice)!

Fresh Corn Chowder

Serves 6-8


  • 6 ears corn
  • 2 (15-ounce) cans whole kernel corn, drained
  • 5 cups low-sodium chicken broth
  • 3 slices bacon, finely chopped
  • 1 medium onion, chopped medium (about 1 cup)
  • 1 pound red (I used Yukon gold) potatoes (about 3), scrubbed and cut into 1/2-inch cubes
  • 1/4 cup heavy cream
  • 3/4 cup lowfat milk
  • 4 scallions, sliced thin
  • Salt and pepper, to taste


Cut the kernels from the ears of corn; reserve the kernels and cobs separately. Puree the canned corn and 2 cups of the broth in a blender until smooth.

Cook the bacon in a Dutch oven over medium heat until crisp, about 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and reserve. Cook the onion, corn kernels, and 1/2 teaspoon salt, and 1/4 teaspoon pepper in the bacon fat until the vegetables soften and turn golden brown, 8 to 10 minutes.

Add the potatoes, corn puree, remaining 3 cups broth, and reserved corn cobs to the Dutch oven and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are tender, about 15 minutes. Discard the cobs and stir in the cream, scallions, and reserved bacon. Season with salt and pepper to taste and serve. Garnish with fresh chives, if desired. Store leftovers in an airtight container in the fridge for up to 3 days.

Source: Adapted slightly from The Best of America’s Test Kitchen cookbook


26 thoughts on “Fresh Corn Chowder

  1. Pingback: Savory Butternut Squash Bisque | Lolly's Sweet & Savory Treats

  2. Pingback: Corn and Crab Chowder | Lolly's Sweet & Savory Treats

  3. That looks amazing!! I love corn chowder, and your recipe looks so simple too! Thanks for sharing! I’m still trying to get the hang of blogging here and I just love how supportive and creative everyone is! If you have time, could you please check out my blog? I would love some advice and feedback 🙂

  4. Lolly – I was too young to remember when my family lived in Ohio, but the one thing I always remember my mother talking about was that Ohio had the best corn. So I can only imagine what this chowder taste like with Ohio corn. Once the days cool off a little here, I’m going to have to try your chowder. It sounds and looks wonderful!

  5. It’s true that Ohio is a passed-over place when it comes to food sophistication. But I have never tasted a better tomato than an Ohio tomato … especially an heirloom variety picked early in the morning and served sliced for breakfast with a little salt and sugar!

    Tomato recipes, please!

  6. miss Lolly — you gotta change the name of yer blog, “Sweet treats” is great but many folks prefer savories and might pass up yer blog only because of the name. I’m afraid I don’t have a better idea for a name at the moment,but please consider….. youse gonna be a star!!

  7. I love corn soup and when the corn is in season … you’ve got to! I have added my “like” to you facebook page! Congratulations!

  8. girl,you are on a roll! I’d add ohio garden tomatoes to that list (or whoops,they’re a fruit not veggie).have you ever made popovers? oh so delish,need a popover pan though,would be delish with this.

  9. Great color! I really need to try to make a corn chowder. I guess I kept thinking i needed an immersion blender but YAY i don’t. Im really going to try this (not just saying that) next week. buzzed!

  10. I love corn soup! And we eat it in Cayman year round. It’s a popular Trinidadian recipe…in fact Wednesdays are ‘corn soup day’ at my office. This is a brilliant recipe 🙂 Buzzed!

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