Fresh Corn Chowder

While corn chowder is a beloved fall and winter staple in New England, this version celebrates the height of summer, when sweet corn is at its peak. Creamy and full of flavor, it’s made with fresh-off-the-cob corn, tender potatoes, and smoky bacon—perfect for a cool, foggy evening on the coast. Whether served as a light summer supper or a hearty main course with a touch of seafood, this comforting chowder captures the essence of farm-fresh simplicity in every spoonful.

INGREDIENTS:

1/2 lb bacon, diced*
1 large yellow onion, chopped
2 tablespoons flour
2 cups Russet potatoes, peeled and cut into 1/2-inch cubes
3 cups fresh (or frozen) corn kernels
2 cups chicken stock or corn stock
2 cups half and half
1/2 teaspoon black pepper
1 teaspoon salt, or to taste
4 sprigs fresh thyme, leaves only (or 1/4 teaspoon dried thyme)

*For a heartier chowder, increase the bacon to 3/4 pound.

METHOD:

In a heavy-bottomed stockpot, cook the bacon over medium heat until just beginning to crisp. Remove with a slotted spoon and drain on paper towels. Reserve about 2 tablespoons of bacon fat in the pot.

Add the chopped onion to the pot and cook for about 5 minutes, stirring often, until translucent and fragrant.

Sprinkle the flour over the onions and stir continuously for 1–2 minutes until the flour turns slightly golden—this will help thicken the chowder.

Add the diced potatoes, corn, and stock. Stir to combine, scraping up any browned bits from the bottom of the pot. Pour in the half and half and season with salt and black pepper.

Bring just to a gentle simmer (do not boil), then reduce heat to low. Cook, stirring occasionally, until the potatoes are tender—about 10–12 minutes.

Carefully ladle about half the chowder into a blender and puree until smooth. Return the blended mixture to the pot and stir to combine.

Stir in the cooked bacon and thyme leaves. Adjust seasoning to taste with more salt or pepper. Serve warm, topped with a sprinkle of fresh chives if desired.

CHEF NOTES:

Corn chowder lends itself to many variations, so feel free to experiment with additional ingredients.