Summertime Corn Chowder Recipe

Name: Summertime Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 medium ears of corn, husks and silk removed; 4 slices bacon, cut up into pieces; 1 medium red onion, chopped; 1 jalapeno, seeded and finely chopped; 1 garlic clove, finely chopped; 2 tablespoons flour; ½ teaspoon salt; 1 lb red potatoes, cut into pieces (6 medium); 2 (14 ounce) cans chicken broth; 2 cups half-and-half or 2 cups light cream; 2 small ripe tomatoes, peeled, seeded, and chopped; thinly sliced basil leaves

Servings: persons

6 medium ears of corn, husks and silk removed
4 slices bacon, cut up into pieces
1 medium red onion, chopped
1 jalapeno, seeded and finely chopped
1 garlic clove, finely chopped
2 tablespoons flour
½ teaspoon salt
1 lb red potatoes, cut into pieces (6 medium)
2 (14 ounce) cans chicken broth
2 cups half-and-half or 2 cups light cream
2 small ripe tomatoes, peeled, seeded, and chopped
thinly sliced basil leaves

1
Cut kernels from corncobs (about 3 cups) reserving 3 corncobs; discard remaining corncobs.
2
In 5-quart Dutch oven, cook bacon over med.
3
heat until browned.
4
Transfer bacon to paper towels to drain, crumble.
5
To bacon drippings in Dutch oven, add onion and jalapeno and cook, stirring, unil onion is tender, about 5 minute Add garlic, cook 1 minute longer.
6
Stir in flour, salt, and pepper; cook, stirring 1 minute.
7
Stir in potatoes, corncobs, broth, and half and half; heat to boiling over high heat.
8
Reduce heat, cover and simmer until potatoes are tender, 10 to 15 minutes.
9
Discard corncobs; stir in corn kernels and heat through.
10
Transfer chowder to warm tureen.
11
Stir in tomatoes and sprinkle with bacon and basil.

924

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 medium ears of corn, husks and silk removed, 4 slices bacon, cut up into pieces, 1 medium red onion, chopped, 1 jalapeno, seeded and finely chopped, and more.

Yes, Summertime Corn Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Summertime Corn Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions