A hot corn chowder soup recipe during summer may not be first on your list, but after trying this summer corn chowder recipe packed with fresh summer ingredients, we bet it will be! This corn chowder isn’t just for summer, but is definitely best when it can highlight sweet summer corn. Don’t forget to serve with a big chunk of crusty bread and a glass of white wine.
Summer Corn Chowder Recipe
Servings: 6 servings
Total Time: 30 minutes
8 ears fresh sweet corn, husked, silks removed and kernels cut from cob
3 tablespoons butter
5 slices bacon, cut into ½ inch pieces
1 medium yellow onion, chopped
2 cloves garlic, minced
5 cups vegetable broth
1 lb yukon gold potatoes, cut into ½ inch pieces
½ teaspoon dried thyme
1 bay leaf salt and pepper
1 cup cream
2-3 tablespoons fresh chives, chopped
cheddar cheese for serving
Melt butter in a large pot over medium heat. Add onion and bacon and cook, stirring frequently, until onion has softened and is started to turn golden brown around the edges. This will take 5-8 minutes. Add in the flour and garlic, cook another minute. Slowly start to pour in the broth while whisking constantly.
Bring the mixture to a boil, stirring, then stir in corn and potatoes. Add thyme, bay leaf and season with salt and pepper to taste. Bring to a light boil again, then reduce heat to medium-low and allow to simmer, stirring occasionally, until potatoes are tender, about 18 minutes.
Remove bay leaf and transfer 2 ½ cups of the chowder to a blender and blend until smooth. Stir in the mixture back into the pot. Add cream and stir.
Dish into bowls and garnish with chives and cheddar cheese.