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A bowl of creamy corn chowder garnished with bacon bits, herbs, corn kernels, and tortilla chips, with a spoon and a yellow-checkered cloth beside it.
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Farmers' Market Corn Chowder Recipe

Fresh summer corn, tender potatoes, and garden vegetables come together in this creamy Farmers’ Market Corn Chowder. Flavored with smoky bacon and enriched by simmering the corn cobs in the broth, it’s the ultimate taste of summer.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 6 servings
Calories: 252kcal
Author: Stephanie Wilson

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

  1. 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.
  2. Fresh or Frozen Corn: Fresh summer corn delivers the best flavor, but frozen corn works well too (use about 3 cups).
  3. 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.
  4. 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.
  5. Freezer Tip: For the best texture, freeze before adding cream. Stir in cream after reheating.
  6. 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.
  7. Serving Suggestions: Pair with crusty bread, a green salad, or other farmers’ market recipes like Fresh Corn Salad or Summer Spinach Strawberry Salad.

Nutrition

Calories: 252kcal | Carbohydrates: 33g | Protein: 11g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 17mg | Sodium: 346mg | Potassium: 773mg | Fiber: 4g | Sugar: 11g | Vitamin A: 4259IU | Vitamin C: 43mg | Calcium: 81mg | Iron: 1mg