Easy Summer Corn Chowder


Summer corn chowder is served hot, but irresistible because of the fresh corn.


For the Garnish

  • 4 teaspoons bacon, cut into ¼-inch dice

For the Soup

  • 1 small onion, peeled and cut into ¼-inch dice (1 cup)

  • 2 ribs celery, strings removed, cut into ½-inch dice (¾ cup)

  • 8 sprigs thyme

  • Salt and freshly ground pepper

  • 3 cups homemade or low-sodium canned chicken stock, skimmed of fat

  • 3 ears yellow corn, kernels removed (about 2 ½ cups)

  • 5 ounces small fingerling potatoes, cut into ½-inch-thick slices

  • 1 poblano chile, seeded and cut into ½-inch dice

  • 1 ½ cups half-and-half


  1. Place bacon in small stockpot over medium-high heat. Cook, stirring occasionally, until bacon is deep golden brown and all the fat has been rendered, about 4 minutes. Remove bacon with slotted spoon, transfer to paper towel, and set aside. Discard all but 2 tablespoons of bacon fat.

  2. Add onions, celery, thyme, and salt and pepper to taste to stockpot; cook over medium-low heat until translucent, about 8 minutes. Add stock; bring to a boil. Reduce heat to medium; simmer 15 minutes.

  3. Add corn, potatoes, and chile; cook until potatoes are tender, 8 to 10 minutes. Remove and discard thyme. Add half-and-half, and simmer until soup is hot. Adjust seasoning with salt and pepper, and garnish with the reserved crisp bacon pieces.

Cook's Notes

Small new potatoes can be substituted for the fingerling potatoes in this recipe.

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