Sweet Corn Chowder.’

Creamy sweet corn chowder loaded with potatoes, corn, bacon, and so much flavor, is the ultimate comfort food. This fast and tasty soup can be on your table in 30 minutes, making it a perfect weeknight dinner.

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Fresh sweet corn is one of my favorite things about summer. So when sweet fresh corn is the cheapest during the warmer months, make sure you stalk up and make a big pot of this chowder the whole family will love. Serve with some of my Flaky Biscuits.

Why this recipe works

Chowders are a thicker soup that’s rich and delicious comfort food all year long, like my White Chicken Lasagna Soup and New England Clam Chowder. The corn is the star of the soup. This is one of the best soups, with so much flavor. I like to throw in a couple of naked corn cobs to marinate in the chowder for added flavor. You can also check out my Loaded Potato Soup, it’s also a huge family favorite.

Ingredients Needed

Ingredients Notes

• Corn: Fresh or frozen works I recommend fresh whenever you can get it.
• Bacon:I like to use thick-cut smoky bacon for the best flavor.
• Chicken broth: You can also use a vegetable broth.
• Potatoes: Russet, Yukon Gold, or red potatoes work.
• Half-n-half: It’s found in the dairy section of your grocery store, but you can also make your own by using 1/2 heavy whipping cream and 1/2 whole milk.
• Honey: Helps highlight the sweetness of the corn
• Red pepper flakes are optional, but I enjoy the little kick.
• Thyme: Fresh or dried is fine.

How to make this recipe

• Step 1: Place the corn in the center of a bundt pan and, using a sharp knife, cut the kernels off.
• Step 2: Cut the kernels off of the cob and set them aside.

• Step 3: Heat a Dutch oven or large pot on medium heat and add the diced bacon, and cook until crispy.
• Step 4: Remove with a slotted spoon and let drain on paper towels. Drain some of the bacon fat and leave about 2 tablespoons.
• Step 5: Add in the diced onions and cook until soft.
• Step 6: Add in the garlic and cook until fragrant.

• Step 7: Sprinkle in the all-purpose flour.
• Step 8: Cook for about a minute.
• Step 9: Add in the chicken stock
• Step 10: Add in the potatoes, corn, thyme, and (corn cobs if using fresh) and let simmer.

• Step 11: Remove a couple of cups of chowder.
• Step 12: Put it in a food processor or blender. Pulse until creamy.
• Step 13: Pour back into the chowder.
• Step 14: Add in the Half n half and cheese.

Recipe tips

• Don’t throw away the leftover cobs; pop them in the freezer and add them to other soups for added flavor.
• You can make your own half-and-half by mixing 1/2 heavy whipping cream and whole milk.
• Shred your own cheese; it melts more consistently.