Farmers' Market Corn Chowder
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Sweet summer corn, tender potatoes, and garden-fresh vegetables come together in this Farmers' Market Corn Chowder-a creamy, hearty soup that celebrates the very best of the season. Flavored with smoky bacon and brimming with flavor, it's summer comfort in a bowl. If you love corn, you'll also enjoy my Sauteed Corn as a quick and fresh side dish.
When fall arrives, I turn to my Chicken and Potato Chowder for a warming dinner.
Why I Love This Recipe
- Seasonal and fresh - The natural sweetness of just-picked corn makes this chowder shine.
- Hearty yet light - Creamy broth with chunky vegetables feels satisfying without being heavy.
- Flexible - Perfect for the fresh corn season, but can be made year-round with frozen corn.
- Make-ahead friendly - Flavors deepen after a day in the fridge, making it ideal for meal prep.
This Farmers' Market Corn Chowder is different from my other chowder recipes in both flavor and style. Unlike my Southwestern Corn Chowder, which features bold spices and peppers, this soup recipe is filled with pure, sweet flavors of fresh summer corn, and farmers' market veggies.
And my Easy Corn Chowder recipe, which is filled with flavors of fresh sweet corn, streamlined for quick weeknight cooking!
For me, it's not summer without this vegetable corn chowder recipe with corn, thick with chunks of potato, celery, and carrots, flavored with smoked bacon!
Key Ingredients
- Fresh Corn on the Cob - Sweet and juicy kernels straight from the farmers' market. If you have extra, try my Fresh Corn Salad with southwestern flavors.
- Potatoes - Add body and creaminess as they cook.
- Celery & Carrots - Classic aromatics for depth of flavor.
- Onion & Garlic - Build a savory base for the soup.
- Bacon - Adds a smoky note that complements the sweetness of the corn.
- Chicken or Vegetable Broth - Forms the base; simmering corn cobs in the broth intensifies the flavor.
- Milk or Cream - Gives the chowder its signature creaminess.
How to Make This Vegetable Chowder Recipe
- Prep the Vegetables - Shuck the corn and cut kernels from the cob. Dice potatoes, carrots, celery, and onion. Reserve the cobs.
- Make the Broth - Place the reserved corn cobs in the broth, bring to a simmer, and cook for 10-15 minutes to infuse the liquid with sweet corn flavor. Remove cobs before proceeding.
- Cook the Bacon - In a large pot, crisp the bacon, then remove and reserve for topping.
- Sauté Aromatics - In the bacon drippings, cook onion, garlic, celery, and carrots until softened.
- Simmer - Add the infused broth, potatoes, and corn; cook until potatoes are tender.
- Finish with Cream - Stir in milk or cream, season to taste, and ladle into bowls. Top with bacon and fresh herbs.
Variations
- Vegetarian - Omit bacon and use vegetable broth. Add smoked paprika for depth.
- Seafood Twist - Stir in cooked shrimp, crab, or clams just before serving.
- Spicy Kick - Add diced jalapeño or a pinch of cayenne.
- Herb Lovers - Fresh thyme or basil stirred in at the end adds brightness.
Serving Ideas
Serve with a slice of campfire bread recipe for dunking, a fresh Summer Spinach Strawberry Salad, or alongside a heirloom tomato salad for a farmers' market-inspired menu.
Recipe FAQs
Absolutely. While fresh corn has the sweetest flavor and crispest texture, you can use frozen corn when it's out of season. Use about 3 cups frozen kernels, and add them directly to the pot without thawing.
Mash some of the potatoes in the pot with the back of a spoon or a potato masher for natural thickening. For an even creamier result, whisk together 1-2 tablespoons of cornstarch with cold milk and stir it in during the last few minutes of cooking.
Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat gently over low heat to prevent the cream from separating.
Yes - the flavors deepen after resting, making it even more delicious the next day. You may want to add a splash of milk or cream when reheating to restore creaminess.
While you can freeze it, cream-based soups sometimes separate upon thawing. For the best texture, freeze the chowder before adding the cream, then stir it in after reheating.
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Farmers' Market Corn Chowder Recipe
Equipment
Ingredients
- 4-6 ears of corn
- 3 cups chicken stock
- 1 cup water
- 4 ounces bacon cubed
- 1 large sweet onion chopped
- 2 large carrots chopped
- 3 celery stalks chopped
- 1 red bell pepper chopped
- ¼ - ½ teaspoon red chili flakes
- 2 medium Yukon Gold potatoes diced
- 1 cup milk
- 2 fresh thyme sprigs
- 2 fresh oregano sprigs
- salt and freshly ground black pepper to taste
Instructions
Prep the Corn and Veggies
- Shuck the corn, remove the silk, and with a sharp knife, cut off the stem so the cob has a flat surface to stand vertically. Slice the corn kernels from the cob. Break each corn cob in half and reserve. Dice potatoes, carrots, celery, and onion.
For the Chowder
- In a medium stockpot bring the corn cobs and chicken stock to a boil. Reduce the heat and simmer for at least 10 minutes, preferably 15 to 20 minutes.
- Meanwhile, heat a Dutch oven or soup pot over medium heat; add the chopped bacon and cook until brown, about 5 minutes. Remove the bacon; pour off all but 1 tablespoon of the drippings. Then saute the onion, carrots, celery, and pepper until soft, about 8 minutes.
- Remove the cobs from the broth and discard. You will need 3 cups of broth for the soup. Add water as necessary to measure 3 cups. Most often I need to add an additional 1 cup of water.
- Add the corn-infused broth and red pepper flakes to the veggies along with the chopped potato, reserved corn kernels, and bacon-season with salt and pepper to taste. Bring to a boil; then reduce and simmer 10 minutes more, or until the potatoes are soft. Remove from the heat; stir in the milk and add the fresh thyme and oregano sprigs.
Notes
- Corn Broth Tip: For maximum flavor, reserve the corn cobs and simmer them in the broth for 10-15 minutes before starting the chowder. This infuses the soup with a rich, sweet corn taste.
- Fresh or Frozen Corn: Fresh summer corn delivers the best flavor, but frozen corn works well too (use about 3 cups).
- Thickening Options: Mash some of the cooked potatoes in the pot for natural thickening, or stir in a cornstarch slurry toward the end of cooking for an even creamier texture.
- Make Ahead: Flavors deepen overnight. Store in the fridge for 3-4 days and reheat gently. Add a splash of cream or milk when reheating to restore richness.
- Freezer Tip: For the best texture, freeze before adding cream. Stir in cream after reheating.
- Variations: Make it vegetarian by omitting bacon and using vegetable broth (add smoked paprika for depth), stir in cooked seafood just before serving, add diced jalapeño for heat, or finish with fresh herbs like thyme or basil.
- Serving Suggestions: Pair with crusty bread, a green salad, or other farmers' market recipes like Fresh Corn Salad or Summer Spinach Strawberry Salad.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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