Soups & stews / Chowders & creamy soups
Corn Chowder with Bacon
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Simmer the cobs in the milk and the kitchen smells like the end of summer. A cupful or two of the soup is pureed back in to thicken it. No flour, so the corn tastes like corn.
The short version
Cook bacon, soften onion and celery in the fat, simmer potatoes in milk with the corn cobs, add the kernels, then puree a cupful or two of the solids and stir it back in. About 50 minutes, no flour.
What makes ours better
small changes, very loud compliments
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Simmer the cobs in the milk. The cobs hold a lot of corn flavor and starch that the kernels alone don't. The milk comes out sweet and slightly thick.
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Puree part of the soup instead of adding flour. Blending some of the potato and corn thickens the chowder and makes it creamy without muting the flavor.
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Soften the vegetables in the bacon fat. A couple of tablespoons of smoky fat flavor the whole pot, and you skip an extra pan.
What you need
check the pantry before you promise anyone
- Fresh corn8 ear
- Bacon6 slices
- Yellow onion1 large
- Celery3 rib
- Whole milk6 cups
- Yukon Gold potatoes3 medium
- Unsalted butter1 tablespoon
- Chopped chives or parsley2 tablespoons
tap each one as it goes in. no double-salting.
Steps
apron on. phone down. mostly.
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Cut the corn from the cobs
Stand each ear in a wide bowl and slice the kernels off with a sharp knife. Save the kernels and keep the cobs. Run the back of the knife down each cob to scrape the milky liquid into the bowl.
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Render the bacon
Cook the bacon in a large heavy pot over medium heat until crisp, 6 to 8 minutes. Lift it out onto a paper towel. Pour off all but 2 tablespoons of the fat.
About 8 min. Cook mode has a timer for this step.
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Soften the vegetables
Add the onion and celery to the fat and cook, stirring, until soft and lightly golden, about 8 minutes.
About 8 min. Cook mode has a timer for this step.
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Simmer potatoes with the cobs
Add the cobs, milk and potatoes, pushing the cobs under. Heat until the milk steams and small bubbles appear at the edge, then reduce to a gentle simmer, partly covered, until the potatoes are tender, about 15 minutes. Do not let it boil hard.
Stir often and watch the heat. Milk scorches on the bottom faster than broth does.
About 15 min. Cook mode has a timer for this step.
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Add the corn
Fish out and discard the cobs, pressing them against the side of the pot to squeeze out the milk. Stir in the kernels, scraped corn liquid, salt and pepper. Simmer gently until the corn is tender, 5 minutes.
About 5 min. Cook mode has a timer for this step.
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Puree part of the soup
Take the pot off the heat. Scoop out about 2 cups of solids with a slotted spoon, blend them smooth with a splash of the liquid, and stir the puree back in. Or use an immersion blender and pulse a few times. The chowder should look creamy with plenty of whole kernels left.
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Season and serve
Stir in the butter and let it melt. Taste and add salt as needed. Ladle into bowls and top with the bacon and chives.
Good to know
the stuff I’d tell you over the phone
- Frozen corn works year-round. Use 4 cups, skip the cobs, and swap 1 cup of the milk for chicken broth to make up some of the corn flavor.
- Add a pinch of cayenne or smoked paprika for warmth.
- For a richer chowder, replace 1 cup of the milk with half-and-half or cream.
- Serve with buttermilk skillet cornbread or flaky buttermilk biscuits.
- Storage. Fridge 4 days. Freezer 2 months, though the potatoes soften. Reheat gently over low heat and do not boil.
Questions, answered
asked and answered at the kitchen counter
Can I use frozen corn for corn chowder?
Yes. Use 4 cups of frozen kernels in place of the fresh corn, straight from the freezer. You lose the cob flavor, so swap a cup of the milk for chicken broth.
Why simmer the corn cobs in the soup?
The cobs hold sweet, starchy corn flavor. Simmering them in milk pulls that out and thickens the soup slightly. Take them out before serving.
How do I thicken corn chowder without flour?
Puree about 2 cups of the potatoes and corn and stir them back in. You can also mash some potatoes against the side of the pot.
Why did my chowder curdle?
The milk boiled, or an acid like lemon went in while it was hot. Keep it at a gentle simmer and finish with butter, not an acid.
Can I make corn chowder ahead?
Yes. It keeps well for 4 days. Reheat over low heat and thin with milk if it has thickened.
Can I make corn chowder vegetarian?
Yes. Skip the bacon, soften the vegetables in 2 tablespoons of butter, and add a pinch of smoked paprika for the smoke.
From the table
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Made it?
tell me the truth, then tell me who had thirds
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Published October 28, 2026.