Corn Chowder Recipe (VIDEO)
Fresh Corn Chowder Recipe loaded with summer produce at its peak of freshness. This is a crowd-pleasing chowder that is perfect for entertaining on cool summer nights and would make a great addition to your Labor Day Menu.
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Summer Corn Chowder
Thank you to our friends at Walmart who sponsored this delicious recipe and for making fresh LOCAL produce available to give this chowder the best flavor!
When shopping for ingredients, fresh corn is best and you can purchase everything you need for this recipe at your local Walmart. We love that Walmart partners with local growers so you know their produce is:
- Picked ripe for peak of freshness
- Guaranteed fresh
- Supporting your local community
- At a price that saves you money!
Walmart has a 100% fresh guarantee so if you aren’t satisfied, they will give you a full refund.
What is Corn Stock?
We love that Walmart carries fresh, locally grown corn* which will give you the best flavored corn stock. Allowing the stripped cobs to simmer with the broth, cream and milk, draws out every bit of rich and sweet flavor from the corn. To save time, set the corn broth to cook at the same time you are making the chowder.
What if Corn is not In Season?
For Winter Corn Chowder: Use (1) 15 oz can corn and (1) 15 oz can creamed corn. Add the liquid ingredients at step 3 without pre-cooking them. The liquid from the canned corn will add a boost of corn flavor.
Watch Natasha Make Summer Corn Chowder:
Corn Chowder Recipe
This fresh corn chowder recipe is loaded with summer produce at its peak of freshness. This is a crowd-pleasing chowder that is perfect for entertaining on cool summer nights.
For the Corn Stock:
- 4 cups chicken broth
- 1 1/2 cups milk
- 1 cup heavy cream
For the Corn Chowder:
- 4 cups corn kernels (from 4-5 ears corn) reserve cobs for stock
- 4 oz (4 slices) bacon, chopped
- 1 large onion finely diced (1 1/2 cup)
- 1 large carrot cut into 1/4" dice (1 cup)
- 3 stalks celery finely diced (1 cup)
- 1 lb Yukon potatoes 3 medium, peeled and cut into 1/4" thick pieces
- 2-3 tsp sea salt or to taste
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper or to taste
- 2 Tbsp Chives chopped, to garnish
How to Make Corn Stock:
Cut the kernels from the cobs and set kernels aside for making chowder.* Place the bare cobs in a stockpot.
Add 4 cups broth, 1 1/2 cups milk, and 1 cup cream to pot. Bring to a boil then reduce heat and simmer un-covered 20 minutes while making the chowder. Use tongs to remove and discard cobs before using corn stock in step 3.
How to Make Corn Chowder:
Place a 5 Qt dutch oven over medium/high heat. Add chopped bacon and cook stirring occasionally until browned. Remove bacon bits with a slotted spoon and set aside.
In the same pot, add chopped onion, celery and carrot to the bacon fat and cook uncovered, stirring occasionally, until onion is soft (7-8 min).
Add sliced potatoes, 4 cups corn kernels, 2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp cayenne pepper. Pour corn stock into the pot, bring to a light boil then simmer uncovered 10-15 minutes or until potatoes are tender. Season with salt and pepper to taste**. Ladle into bowls and garnish with reserved bacon and chopped chives.
*After cutting the corn off the cobs, remove as much of the silk threads as possible to give your finished chowder a smooth consistency.
**Corn can have varying degrees of sweetness, if your corn is super sweet, you can add a little more salt to balance the sweetness.
FOR A CREAMIER SOUP: transfer 1/4 of the soup to a blender and blend until smooth then stir it into the rest of your chowder.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Corn Recipes to Explore:
- Avocado Corn Salad is so fresh for Summer
- Chicken Salad with Avocado (our most popular recipe right now!)
- 15 Minute Corn on the Cob is our go-to method
What is YOUR favorite way to use fresh summer corn?
This is a sponsored conversation written by me on behalf of Walmart. The opinions and text are all mine.