Corn Chowder


This creamy, warm, flavorful corn chowder is perfect for summer! Made with an abundance of fresh, sweet corn, potatoes, savory bacon, and cheese before being garnished with chives. This soup is undoubtedly too good to pass up and is perfect for the summer.

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes


  • 8 ears of yellow corn,
  • 5 slices bacon
  • 1 lb Yukon Gold potatoes,
  • 3 Tbsp butter
  • 1 medium yellow onion
  • 1/4 cup all-purpose flour
  • 1 clove of garlic, minced
  • 5 cups water
  • 1/2 tsp dried thyme
  • 1 bay leaf
  • Salt and ground black pepper
  • 1 cup half and half
  • 1 Tbsp honey
  • 3 Tbsp chopped fresh chives
  • Cheddar cheese, for serving



  1. In a big pot over medium heat, melt the butter. Add the onion and bacon, and cook, stirring regularly, for 8 to 10 minutes, or until the onion has softened and is beginning to brown around the edges.
  2. Cook the flour and garlic for 1 1/2 minutes after adding them. Slowly pour 5 cups of water or broth while whisking.
  3. Stirring frequently, bring mixture to a boil, then add corn and potatoes. Thyme and a bay leaf should also be added, along with salt and pepper to suit.
  4. Bring to a light boil, then lower heat to medium-low and simmer, stirring periodically, for about 20 minutes, or until potatoes are cooked.
  5. Before transferring 2 1/2 cups of the chowder to a blender to make it smooth, remove the bay leaf.
  6. Add half & half and honey after stirring the mixture back into the pot. Add chives and optional cheddar to each serving.


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