This Sweet Corn and Potato Chowder is the perfect soup when transitioning from summer into fall. In it, sweet corn, diced gold potatoes are in creamy, corn milk and cheddar infused chowder. Serve topped with crispy bacon and snipped fresh chives. Yields about 8 servings.
I love soup season.
Most of you know this about me already. The moment the air drops below 70°F I’m making soup at least once a week. Truth be told, I probably could live off of soup and soup alone during the colder Michigan months. Soup is typically easy, soul warming and nourishing. And this soup is no exception. It’s the perfect soup when transitioning from summer into fall. The summer sweet corn in combination with potatoes, bacon and fresh chives is the perfect nod to summer yet meanwhile embracing fall.
Serve with sliced or torn sourdough, or your favorite grilled cheese sandwich.
To Make This Sweet Corn and Potato Chowder You Will Need:
- center cut bacon – Much leaner than regular bacon.
- butter – Lends fat for sautéing while also adding richness to the soup.
- yellow onion – Adds a sweet and subtle onion flavor to the soup.
- flour – Aids in thickening the soup.
- low-sodium chicken broth – Use homemade or store-bought.
- heavy cream (not pictured!)- Lends richness and creaminess.
- gold potatoes – Once cooked it yields a buttery, creamy texture that’s slightly earthy and sweet.
- sharp cheddar cheese (freshly grated) – Gives the soup delicious cheddar flavor.
- kosher salt – Enhances the flavors in the recipe.
- freshly ground black pepper – Adds distinct bite and flavor.
- chives (fresh) – Adds a pop color and mild fresh onion flavor.
Prep The Sweet Corn:
Using a sharp knife, slice the kernels off of 6 ears of corn. Don’t discard the corn cobs just yet, you are going to simmer them in the soup to extract the corn milk.
Cook The Bacon:
In a large 6 to 7-quart dutch oven add 6 slices of diced center cut bacon.
Heat over medium-low heat and cook until crispy.
Once the bacon is crispy, use a slotted spoon to remove and transfer to a paper towel lined plate.
Build The Soup:
To the bacon grease add 2 tablespoons butter, a medium diced yellow onion with a pinch of kosher salt.
Stir and cook until soft, translucent and golden around the edges.
Next, sprinkle in 1/3 cup of unbleached all-purpose flour.
Stir and cook 2 minutes.
While stirring, pour in 1 cup of heavy cream, stir until incorporated.
Next stir in 6 cups of low-sodium chicken broth.
Add in 1¼ pounds chopped gold potatoes.
Add in the corn cobs.
Bring to a boil over high heat. Once boiling, reduce heat to a simmer and cook 15 to 20 minutes or until the potatoes are tender.
Remove the cobs before adding in the corn kernes and 1 cup freshly shredded/grated sharp cheddar cheese.
Stir in 1/3 of the crispy cooked bacon.
Then lastly, taste and season with about 2 to 2½ teaspoons of kosher salt and about 1/2 teaspoon freshly ground black pepper – more or less to taste.
Ladle soup into bowls and serve with a little of the reserved bacon, snipped fresh chives and extra freshly ground black pepper.
I also like to serve it with a grilled cheese sandwich or torn sourdough bread.
If you find your soup is still too thin you can do a couple of things:
- simmer the chowder for longer (uncovered).
- add more cheese to the soup.
- mash the potatoes with a potato masher and stir.
- make a cornstarch slurry and stir into simmering soup.
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Enjoy! And if you give this Sweet Corn and Potato Chowder recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Sweet Corn and Potato Chowder
Ingredients
- 6 ears sweet corn, kernels cut off and cobs reserved
- 6 slices center cut bacon, diced small
- 2 tablespoons butter
- 1 medium yellow onion, diced
- 1/3 cup unbleached all-purpose flour
- 1 cup heavy cream
- 6 cups low-sodium chicken broth, or more as needed
- 1¼ pounds gold potatoes, diced
- 1 cup sharp cheddar, freshly grated
- snipped chives, for serving
Instructions
- Using a sharp knife, slice the kernels off the ears of corn. Don’t discard the corn cobs just yet, you are going to simmer them in the soup to extract the corn milk.
- In a large 6 to 7-quart dutch oven, add the diced bacon. Heat over medium to medium-low, stirring and cooking until crispy. Use a slotted spoon to remove and transfer bacon to a paper towel lined plate - leaving the fat in the pot.
- To the bacon fat, add butter and onion. Stir and cook until the onions are soft and translucent, about 8 to 10 minutes. Add flour, stir and cook 2 minutes. Stir while you pour in heavy cream, continue to stir until it begins to thicken. Pour in broth and stir some more.
- Next, add the potatoes and corn cobs. Increase the heat to hight and bring to a boil. Once boiling, reduce heat to a simmer. Cook for 15 to 20 minutes or until the potatoes are tender. Once the potatoes are tender, remove the cobs before adding in the corn kernes, shredded/grated sharp cheddar cheese and 1/3 of the cooked bacon. Lastly, taste and season with about 2 to 2½ teaspoons of kosher salt and about 1/2 teaspoon freshly ground black pepper – more or less to taste.
- Ladle soup into bowls and serve with a little of the reserved bacon, snipped fresh chives and extra freshly ground black pepper.
- If soup is too thick, add more broth. If soup is too thin, see blog post for a list of ways to thicken it.
Notes
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