A smooth, rich corn chowder recipe that will be the highlight of the summer when corn is in season.
Most corn chowder recipes include some sort of cream or milk to thicken the soup. Not this one. It tastes as thick and rich as any other corn chowder recipe, but this one gets its creaminess from pureeing most of the soup at the end.
You can still get a heaping taste of fresh sweet corn in every bite, but this soup is thick, rich and delicious.
This corn chowder recipe is a must-try when corn is at its peak in mid- to late-summer.
The addition of bacon makes this corn chowder recipe a satisfying meal with a nice salad. Try grilled watermelon salad or broccoli salad.
Corn Chowder Recipe
- 4 ears of fresh corn, husked
- 3 strips of center-cut (40% less fat) bacon, cut into 1/2-inch pieces
- 1 medium vidalia or yellow onion, finely chopped
- 1 jalapeno pepper, seeded and diced finely
- 1/4 cup red pepper, seeded and diced
- 1 tsp. kosher salt
- 1 tsp. freshly-ground black pepper
- 3 cups vegetable stock or low-sodium chicken broth
- 2 medium Yukon Gold or Russet potatoes, peeled and diced
Remove silks from corn. Cut off kernels of corn by breaking each ear in half and standing the ears up on a flexible cutting mat or a cutting board lined with plastic wrap. Using a sharp knife, scrape the corn kernels off in long downward strokes. When finished, gather kernels up and dump into a bowl. Reserve two of the cobs; discard the other two.
Heat a large dutch oven or soup pot over medium heat. Add the bacon and cook until crisp, about 3 to 5 minutes. Remove the bacon with a slotted spoon and set aside to drain on a plate lined with paper towels. Leave bacon fat in the dutch oven.
Place the chopped onion, jalapeno pepper and red pepper in the dutch oven and cook until onion is soft, about 3 to 5 minutes. Add the salt and pepper. Raise the heat to medium high. Add the broth, potatoes, corn and corn cobs to the pot. Bring to a boil, then turn heat down to medium low and allow to simmer 15 minutes or until the potatoes are fork tender.
Use an immersion blender to puree three-quarters of the soup mixture or transfer three-quarters of the soup mixture to a blender (in batches, if necessary) and puree until thick and smooth. Return to the soup pot to warm through. Serve, topped with bacon.
Makes 6 servings.
Per serving: 171 calories, 5 g fat (1 g saturated fat), 6 mg cholesterol, 27 g carbohydrate, 3 g fiber, 8 g protein, 4% vitamin A, 36% vitamin C, 2% calcium, 7% iron
For more delicious and healthy soup recipes, see also:
- Broccoli Cheese Soup
- Split Pea Soup with Barley
- Tomato Soup with Roasted Red Peppers
- Creamy Vegetable Soup
- Crockpot Chicken Noodle Soup
- Navy Bean Soup with Hot Dogs
- Parsnip Soup with Pears
- Butternut Squash Soup Recipe
- Cauliflower Cheese Soup
- Chicken Noodle Soup
