A truly addicting summer Corn Chowder Recipe that is hearty, bright and totally delicious! Everyone will be fighting for seconds and thirds!
I can’t remember the first time I tried a Corn Chowder Recipe, but I do remember instantly falling in love with it. I love corn and get so excited for fresh, sweet corn in the summer. Our recipe uses both the kernels and the cobs, soaking up every last bit of flavor.
We add bacon which adds a nice smoky and salty element to the chowder, the potatoes give it body and the roasted peppers add a bright finish! Our recipe takes a little more time and effort but is 100% worth it for the best corn chowder you’ll ever taste!
How to Make Our Corn Chowder Recipe
Process
- Place some corn kernels and corn cobs in a pot with stock and simmer for 20 minutes.
- Remove cobs and pour remaining mixture into a blender.
- Puree kernels and stock in a blender until smooth. Set aside.
- Place pot back on stove over medium heat and render bacon, about 5 minutes. Remove from pot and drain onto paper towels.
- Drain some grease from pot and add onions, roasted peppers, celery, and potatoes. Sauté until vegetables begin to sweat and soften.
- Stir in remaining corn kernels and season with salt and pepper.
- Sprinkle vegetables with flour.
- Stir together until flour is evenly combined in vegetable mixture. Continue to stir while adding the tequila. Allow alcohol to cook off.
- Stir corn infused stock to vegetable mixture until fully incorporated and no flour lumps remain. Simmer for about 10 minutes or until the mixture thickens and potatoes are fork tender. Season with salt and pepper and stir.
- Reduce heat to medium-low and stir in herbs, followed by half the cooked bacon and lime juice. Stir together.
- Remove from heat and stir in cream and adjust seasonings.
- Ladle into bowls and top each serving of corn chowder with a sprinkle of cotija cheese, remaining bacon, cilantro leaves. Serve with extra lime wedges.
Tools You Will Need
How to Char Corn for Our Recipe
You can char the corn by placing the corn on the cobs under the broiler for a few minutes, turning the corn after each minute to char all sides. You just want each side to lightly char. Cool corn then slice kernels from cobs.
How to Roast Peppers
The peppers can be roasted under the broiler as well. Place the peppers under the broiler and char each side until completely black. Once the peppers are totally black all over, quickly transfer them to a heat-safe bowl and cover with a damp towel.
Allow peppers to steam for 6 to 8 minutes. Remove towel and rub all the charred skin off each pepper. Stem and seed each pepper and dice.
Corn Chowder Recipe Variations
- Vegetarian friendly version: The bacon can be omitted and replaced with 4 tablespoons unsalted butter and 4 ounces of stemmed and thinly sliced shiitake mushrooms. To replace bacon with mushrooms: Melt 1 tablespoon butter into the pot and add mushrooms. Season with salt and pepper and sauté until cooked down and crisp around the edges. Remove mushrooms from pot, reserve and use in the recipe in place of the cooked bacon. Melt remaining 3 tablespoons butter into the pot before adding the vegetables.
- Using frozen or canned corn: If using frozen, we recommend using whole frozen corn on the cob. Thaw completely, pat dry and char. If using canned, thoroughly drain, rinse and pat the kernels dry (about 2 cups). Spread the kernels out onto a baking sheet in a single layer and char under broiler for a minute or 2. Add 1 cup kernels to the stock, simmer and puree as stated in the recipe.
- Dairy-free version: Replace butter with vegan butter and heavy cream with coconut milk and omit cotija cheese garnish.
Make Ahead Instructions
This corn chowder recipe can be made up to 3 days ahead of time and stored in an airtight container in the refrigerator. Note that the cream should not be added to the chowder until ready to reheat and serve.
To reheat, pour the chowder into a pot and simmer over medium heat for 10 to 15 minutes until heated through and slightly thickened up. Remove the chowder from the heat and stir in the cream. Adjust seasonings as needed and serve.
More Delicious Corn Recipes You Will Love
Corn Chowder Recipe
A truly addicting summer Corn Chowder Recipe that is hearty, bright and totally delicious! Everyone will be fighting for seconds and thirds!
Servings: 6
INGREDIENTS
- 3 ears fresh corn, roasted and kernels removed from cob
- 1 quart unsalted chicken stock (or chicken broth)
- 8 slices bacon, diced
- 1 medium yellow onion, diced
- 2 roasted poblanos, diced
- 1 roasted red bell peppers, diced
- 2 rib of celery, diced
- 6 baby new potatoes, diced (or 2 Yukon gold potatoes)
- ¼ cup all purpose flour
- 1/4 cup gold tequila
- ½ bunch cilantro, minced
- 1 tablespoon oregano, minced
- 1 lime, juiced
- 1/2 cup heavy cream
INSTRUCTIONS
Place ½ corn kernels plus all cobs into a pot with the stock and simmer for 20 minutes.
Discard cobs. Puree kernels and stock in a blender until smooth. Set aside.
Place pot back on stove over medium heat and render bacon, about 5 minutes. Remove from pot and drain onto paper towels.
Drain all but 3 tablespoon grease from pot. Add onions, roasted peppers, celery, and potatoes. Sauté for 5 to 7 minutes or until the vegetables begin to sweat and soften.
Stir in remaining corn kernels and season with salt and pepper.
Sprinkle flour over vegetables and stir together. Cook mixture, about 3 minutes. Continue to stir while adding tequila to deglaze.
Stir corn infused stock into vegetable mixture until fully incorporated and no flour lumps remain. Allow mixture to come to a hard simmer, about 10 minutes, or until the mixture thickens and potatoes are fork tender. Season with salt and pepper and stir.
Reduce the heat to medium-low and stir in herbs, half the cooked bacon and lime juice.
Remove from heat and stir in the cream and adjust seasonings. Top with a sprinkle of cotija cheese, remaining bacon, cilantro leaves. Serve with extra lime wedges.
NOTES
- Vegetarian friendly version: The bacon can be omitted and replaced with 4 tablespoons unsalted butter and 4 ounces of stemmed and thinly sliced shiitake mushrooms. To replace bacon with mushrooms: Melt 1 tablespoon butter into the pot and add mushrooms. Season with salt and pepper and sauté until cooked down and crisp around the edges. Remove mushrooms from pot, reserve and use in the recipe in place of the cooked bacon. Melt remaining 3 tablespoons butter into the pot before adding the vegetables.
- Using frozen or canned corn: If using frozen, we recommend using whole frozen corn on the cob. Thaw completely, pat dry and char. If using canned, thoroughly drain, rinse and pat the kernels dry (about 2 cups). Spread the kernels out onto a baking sheet in a single layer and char under broiler for a minute or 2. Add 1 cup kernels to the stock, simmer and puree as stated in the recipe.
- Dairy-free version: Replace butter with vegan butter and heavy cream with coconut milk and omit cotija cheese garnish.
Calories: 481kcal Carbohydrates: 44g Protein: 16g Fat: 26g Saturated Fat: 12g Cholesterol: 66mg Sodium: 635mg Potassium: 847mg Fiber: 6g Sugar: 10g Vitamin A: 1463IU Vitamin C: 78mg Calcium: 141mg Iron: 2mg
CUISINE: American
KEYWORD: corn, summer chowder
COURSE: Main Course, Soup
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