End-of-Summer Corn Chowder

4-6 portions

End-of-Summer Corn Chowder

End-of-Summer Corn Chowder is one of the best soups to make when fresh corn is still in season — sweet, golden, and full of sunshine. Much like classic clam chowder, it starts with bacon, onions, and potatoes for a rich, hearty base, but here, the corn takes center stage.

To deepen the flavour, I like to keep the cob of one ear of corn and simmer it right in the pot. It adds natural sweetness and body to the soup without needing flour.

If you have leftover ham, small chunks make it a filling meal on their own. Serve it with a slice of fresh bread or a grilled cheese sandwich for the ultimate comfort meal as the evenings begin to cool.

Why You’ll Love This Recipe

• Naturally thick and creamy — no flour required.

• Perfectly balanced — smoky, sweet, and just a hint of heat.

• Seasonal and versatile — use fresh or frozen corn.

• Cozy comfort — a great way to celebrate the end of summer.

• Easy to adapt — skip the bacon and use vegetable stock for a vegetarian version.

Ingredients

• 1 tbsp butter

• 4 ears of corn, or 3 cups frozen corn

• 1 cob of corn, cut into 4 pieces (for simmering)

• 1 small onion, diced

• 1 clove garlic, minced

• 2 cups potatoes, diced

• 1 cup celery, diced

• 3 slices bacon

• 4 cups vegetable or chicken stock

• 1 tbsp apple cider vinegar

• 1 tsp grainy mustard

• 1 tsp smoked paprika

• ½ tsp hot pepper flakes

• 1½ tsp salt

• 1 tsp black pepper

• 2 bay leaves

• 1½ cups 15% cooking cream (or cream of your choice)

👩‍🍳 Instructions

Best way to remove kernels from your corn is to place the cob on a low bowl in the center of a larger bowl and to carefully slide down the sides until all the kernels are removed. No mess and so easy!

1. Cut the bacon into small pieces and add to a medium pot. Cook until crispy and brown. Remove from the pot and set aside.

2. Add butter to the same pot, followed by onion, garlic, celery, and potatoes. Season with paprika, hot pepper flakes, salt, and pepper. Sauté on medium-low heat for about 10 minutes, stirring occasionally, allowing the vegetables to caramelize and develop flavour.

3. Add corn kernels and cook for another 5 minutes, stirring often.

4. Add the vegetable or chicken stock, grainy mustard, apple cider vinegar, bay leaves, and the reserved corn cob pieces. Simmer for 20 minutes, or until the potatoes are tender.

5. Stir in the cream and simmer a few more minutes until the soup thickens slightly and becomes creamy.

6. Remove the corn cob and bay leaves before serving.

7. Ladle into bowls and top with crispy bacon and fresh parsley.

Bon appétit!

End-of-Summer Corn Chowder

Print

With ImageWithout Image

Yield: 6-8

Author: Richelle Fortin

Corn chowderis one of the best soups to make in late summer or early fall, when corn is still sweet and fresh from the garden. Much like classic clam chowder, it starts withbacon, onions, and potatoes for a rich, hearty base — but here, the corn truly shines.

Ingredients

• 1 tbsp butter
• 4 ears of corn, or 3 cups frozen corn
• 1 cob of corn, cut into 4 pieces (for simmering)
• 1 small onion, diced
• 1 clove garlic, minced
• 2 cups potatoes, diced
• 1 cup celery, diced
• 3 slices bacon
• 4 cups vegetable or chicken stock
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1 tsp grainy mustard
• 1 tsp smoked paprika
• ½ tsp hot pepper flakes
• 1½ tsp salt
• 1 tsp black pepper
• 2 bay leaves
• 1½ cups 15% cooking cream (or cream of your choice)

Instructions

1. Cut the bacon into small pieces and add to a medium pot. Cook until crispy and brown. Remove from the pot and set aside.
2. Add butter to the same pot, followed by onion, garlic, celery, and potatoes. Season with paprika, hot pepper flakes, salt, and pepper. Sauté on medium-low heat for about 10 minutes, stirring occasionally, allowing the vegetables to caramelize and develop flavour.
3. Add corn kernels and cook for another 5 minutes, stirring often.
4. Add the vegetable or chicken stock, grainy mustard, apple cider vinegar, bay leaves, and the reserved corn cob pieces. Simmer for 20 minutes, or until the potatoes are tender.
5. Stir in the cream and simmer a few more minutes until the soup thickens slightly and becomes creamy.
6. Remove the corn cob and bay leaves before serving.
7. Ladle into bowls and top with crispy bacon and fresh parsley.
8. Bon appétit!

Did you make this recipe?

Tag @richelle.fortin on instagram and hashtag it #strawberry dessert