Pin it
This chowder journey started one summer when we had way too much sweet corn from the market. You get crisp bacon, soft potatoes, and juicy corn in a creamy soup with a little heat from green chilies. It fills the house with a smoky-sweet smell while it bubbles away, and everyone starts asking when they can dig in.
Irresistible Summer Chowder
The flavor party happens step by step, kicking off with bacon cooking up all smoky and delicious. Potatoes pull in that goodness, corn goes tender, and each spoonful is a little chunk of summer. My neighbor smelled it through the window, stopped by, and now swears her family fights over who gets the last drop every weekend.
What Goes In
- For richness: Butter melts in and makes everything lush, with chopped celery and plenty of onion for flavor.
- The heat: Green chilies plus a hint of chipotle for warmth, but it won't burn your mouth.
- To thicken: Cornmeal goes in at the end, along with chicken broth and half and half for a smooth spoonful.
- Must-haves: Cut corn off fresh cobs, big potato pieces, thick bacon—nothing fancy, just real.
How To Start
- Get the bacon going:
- I always toss strips of bacon in my biggest pot and let them cook slow. The smell brings everyone to the kitchen. Once they're just right, I scoop them out and keep all that tasty fat for later.
- Stack the flavors:
- Now chopped onions and celery dive into the pot—softening up and soaking in the bacon bits. I drop in the butter, and it all turns glossy and rich. Next, the corn jumps in, sweetening up as it cooks.
- Build the base:
- Add potato chunks, green chilies, and a sprinkle of chipotle for kick. Pour in broth and half and half so it bubbles together and thickens up creamy.
- Finish it like Grandma:
- I save cornmeal for the finish. I sneak some soup out in a bowl, stir in the cornmeal until it’s smooth, then put it back in so it never lumps up.
Pin it
My Top Tips
After cooking this soup a million times, I've picked up some lifesaver tips. Fresh-off-the-cob corn is unbeatable, but frozen is totally okay in colder months. Bacon needs low-and-slow heat for the best crunch. Friends who love a real spicy hit? Throw in another chipotle! And whatever you do, put the cornmeal in—it makes the soup thick and gives it an extra corn flavor.
Dishing It Out
This chowder’s best in deep bowls, especially when the weather’s cold. I like serving it in bread bowls now and then—always a hit. Crowning it with bacon before serving gives that crackly texture, and my kids will do anything for more. My partner dumps hot sauce on, but I pile on black pepper for myself.
Keeping Leftovers Fresh
If you stash this soup in the fridge, the flavors get even better. Keep it in a sealed tub, and it'll taste awesome all week long. Warm it up slow on the stove, giving it a stir here and there. If it's gotten thick, a splash of cream fixes it. Freezing? Leave out the potatoes and dairy, then add them next time you reheat. My daughter stocks up for her college dorm, says the smell makes everyone jealous.
Make It Your Way
The classic is always a win, but I like switching things up. Sometimes I swap in pulled chicken instead of bacon. Colorful bell peppers or zucchini bring new flavor. Lately, I've blended part of the corn before the potatoes go in—it’s even creamier. For less hands-on time, the slow cooker is perfect, just toss in the cream at the end. One day, I ran out of cornmeal and grabbed cornstarch instead—worked like a charm.
Pin it
A Hug In A Bowl
This chowder has become what I cook when folks need cheering up—especially when corn's piling up in summer. It's for neighbor drop-ins, or when you want something cozy. The smoky-sweet smell turns the house into a happy place. My teens are learning how to make it, saying they want to master it before leaving for school. Helping them slice corn or check the soup's thickness is what I'll always remember. Funny how the simplest dishes end up meaning the most.
Frequently Asked Questions
- → Can I make this ahead?
Yep, pop it in the fridge for up to a week. Skip the potatoes and cream if you're freezing it, but it'll keep for three months just fine.
- → How can I adjust the spiciness?
Don’t want too much heat? Use less chipotle. Want it hotter? Toss in a bit more. Green chilies are pretty mild, so they're safe for most people.
- → Can I use frozen corn?
Definitely! Fresh or frozen both do the trick here, whatever you have on hand.
- → How do I thicken the chowder?
Cornmeal gets you that old school feel, but you can just mix some cornstarch and water for a fast fix. Both work great.
- → Can I make this in a slow cooker?
Sure can. Let it go on low up to six hours. Stir in the cream and any thickener at the very end, right before scooping it out.
Conclusion
Thick, rich, and a little spicy, this bowl packs sweet corn and crackly bacon in every bite. A go-to meal for cold nights or when you want something filling.