Creamy Summer Corn Chowder

This summer corn chowder transforms fresh sweet corn into a creamy, comforting soup that's substantial enough for dinner yet light enough for warm weather. The natural sweetness of fresh corn pairs beautifully with savory bacon and herbs for a balanced dish that celebrates summer's bounty.

I developed this recipe after a trip to our local farmers market where the corn was stacked high and irresistibly sweet. My family now requests it weekly during corn season, and I always make extra to freeze for those winter days when we need a taste of summer.

Ingredients

• Butter creates a rich foundation for sautéing the vegetables with a flavor no oil can match
• Turkey bacon offers smoky flavor with less fat than traditional bacon perfect for a lighter soup
• Yellow onion celery and carrots form the classic mirepoix base that provides depth to any good soup
• Fresh garlic adds essential aromatic notes that dried simply cannot provide
• Dried thyme infuses a subtle earthy herbaceous note throughout the chowder
• Russet potatoes give the chowder hearty substance and help thicken the broth naturally
• Fresh corn kernels are the star providing sweet pops of flavor use the freshest you can find
• Zucchini adds color nutrients and a tender texture that complements the corn beautifully
• Half and half creates silky richness without being as heavy as cream
• Fresh parsley brightens the finished dish with color and fresh flavor
• Optional cayenne adds a gentle heat that balances the soup's natural sweetness

Step-by-Step Instructions

Prepare The Base

Melt butter in a large heavy stockpot over medium heat then add the turkey bacon. Allow the bacon to cook until it begins to brown and render its fat about 3-4 minutes. This creates a flavorful foundation that will infuse the entire chowder.

Sauté The Aromatics

Add the onion celery carrots garlic and dried thyme to the pot. Cook until the vegetables begin to soften stirring occasionally about 5 minutes. The vegetables should become translucent and fragrant but not browned.

Cook The Potatoes

Add the diced potatoes water and bay leaf to the pot. Increase heat to medium-high to bring the mixture to a simmer then reduce to medium and cook for 8-10 minutes. The potatoes should be partially tender but not completely cooked through at this stage.

Add Fresh Vegetables

Stir in the corn kernels and zucchini along with salt and pepper to taste. Continue simmering for 8-12 minutes until all vegetables are completely tender. The corn should still have a slight bite while the potatoes should be fully cooked.

Create Creaminess

Remove the bay leaf then transfer 2 cups of the chowder to a food processor or blender. Purée until completely smooth then return this mixture to the pot. This creates a naturally creamy texture without excessive dairy.

Finish The Chowder

Stir in the half and half and heat gently until the soup is warmed through. Avoid boiling after adding the dairy as it can separate. Taste and adjust seasoning with additional salt and pepper as needed.

Bookmark

I particularly love using multicolored corn when available for this recipe. Last summer I made this with purple corn from our farmers market which turned the chowder a beautiful lavender color that delighted my nieces who now call it "unicorn soup."

Make Ahead and Storage

This chowder keeps beautifully in the refrigerator for up to 3 days in an airtight container. The flavors actually improve after a day as they have time to meld together. When reheating gently warm on the stovetop over medium-low heat stirring occasionally until heated through. Avoid microwaving if possible as it can make the texture uneven. If the soup seems too thick after refrigeration add a splash of stock or water to thin it to your desired consistency.

Versatile Substitutions

This recipe welcomes adaptations based on what you have available. Sweet bell peppers can replace or supplement the zucchini for added color and sweetness. For a dairy-free version substitute coconut milk for the half and half which adds a subtle tropical note that works surprisingly well with corn. Vegetarians can omit the turkey bacon entirely and use olive oil instead of butter adding a teaspoon of smoked paprika to maintain that smoky depth of flavor.

Serving Suggestions

Serve this chowder with a crusty whole grain bread for dipping or topped with homemade croutons for added texture. For a complete meal pair with a simple green salad dressed with lemon vinaigrette to cut through the richness of the soup. In late summer try garnishing with diced heirloom tomatoes and fresh basil for a garden-fresh variation. For entertaining serve in hollowed-out bread bowls for an impressive presentation that minimizes dishwashing afterward.

Recipe FAQs

→ Can I use frozen corn instead of fresh?

Yes, you can substitute about 2¾ cups of frozen corn kernels. While fresh corn offers the best summer flavor and natural starch that helps thicken the chowder, frozen corn works well during off-seasons. Thaw the corn before adding it at the same point in the cooking process.

→ How can I make this chowder vegetarian?

To make this vegetarian, simply omit the turkey bacon and use vegetable stock instead of water. You might want to add an extra tablespoon of butter or olive oil for sautéing the vegetables, and perhaps a dash of smoked paprika to replace the smoky flavor from the bacon.

→ Can I make this chowder ahead of time?

Yes, this chowder actually tastes even better the next day as flavors continue to develop. Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water or stock if it's thickened too much during storage.

→ What can I substitute for half and half?

You can use whole milk for a lighter version, or heavy cream for a richer result. For dairy-free options, full-fat coconut milk or unsweetened cashew cream work well while maintaining the creamy texture. Just be aware that coconut milk will add a slight coconut flavor.

→ How do I cut corn kernels off the cob easily?

Stand the corn upright in a large, wide bowl or on a cutting board. Using a sharp knife, cut downward along the cob to remove the kernels. Rotate and repeat until all kernels are removed. To catch kernels and prevent mess, you can place the corn in the center hole of a bundt pan and cut - the pan will catch all the kernels.

→ Can this chowder be frozen?

Yes, but for best results, freeze it before adding the half and half. Dairy can separate when frozen and reheated. Freeze the base chowder for up to 3 months, then thaw, reheat, and add fresh half and half when serving. If you've already added dairy, it will still be safe to freeze but may need whisking when reheated.