Summer Corn Chowder
Prep time
Cook time
Total time
Fresh corn makes the perfect summer corn chowder.
Recipe type: Soup
Cuisine: Soup
Serves: 6
  • 6 ears fresh sweet corn, husked, silk removed
  • 2 whole cloves garlic (with skin)
  • 1 bay leaf
  • 6 c. water
  • 3 Tb. unsalted butter
  • 4 slices bacon, cut into 1” pieces
  • 1 yellow onion, chopped
  • 1 clove garlic, minced
  • 4-6 sprigs fresh thyme
  • 1 lb. Yukon Gold potatoes, with skin, small dice
  • 4 c. corn kernels (more or less is fine)
  • 2 Tb. all-purpose flour
  • 6 c. water (you should have about 4-5 cups from the reserved corn husk water)
  • 1 tsp. kosher salt
  • ½ tsp. freshly ground black pepper
  • 1 c. half & half
  • Fresh basil (for garnish)
  1. Remove kernels from the husks. To do this, get a large bowl and place a small bowl inside it, upside down. Place the corn on top of the small bowl and use a chef’s knife to slice down one section at a time. The kernels will fall into the bowl, then you can move onto the next one! You should be able to get about 4 cups of kernels. Set aside.
  2. Place the cobs into a deep pan along with garlic cloves and bay leaf. Cover with 6 cups of water and simmer gently about 20 minutes.
  3. Remove cobs & garlic, but reserve water.
  4. Over medium/high heat in a large soup pot, add butter, bacon, onion, garlic & thyme and saute about 10 minutes (until bacon starts to brown/crisp).
  5. Add potatoes & corn. Cook about 10 minutes, until potatoes start to soften and brown.
  6. Sprinkle flour into pot. Stir to combine flavors & cook the flour (about 2 minutes).
  7. Add reserved hot water from husks along with additional water to total 6 cups.
  8. Add salt & pepper.
  9. Gently simmer until potatoes are fully cooked (15-20 minutes).
  10. Once potatoes are cooked, it's time to blend a portion of the soup to further thicken it, but also allow it to retain some chunkiness. If you have an immersion blender, place it into the pot and pulse several times to break down SOME potatoes and corn, but not the whole pot! If you don’t have an immersion blender, remove about 2 cups of the soup and place in a food processor. Whirl a few times to puree, then pour the mixture back into the soup pot.
  11. Stir in the half and half and season with more salt & pepper, if needed.
  12. Top with fresh basil.
You can also simmer the corn husks in milk for an even richer soup. Using water, though, reduces some calories and dairy intake :)
Recipe by My Delicious Blog at