Having grown up in New England, I’m no stranger to chowder. My grandfather used to make a Manhattan-style chowder every 4th of July, and you could get really great creamy New England chowder at any number of clam shacks down along the southern coast of Rhode Island. Those cute little restaurants by the beach have always been one of my favorite things about my little state, and every summer I insist on at least one trip down for clam cakes and chowder (preferably the cream (or milk) based New England version, which has always been my favorite). Shane and I live in the northeast corner of RI, but that’s another nice thing about residing in the smallest state – we can drive across the entire state and be down at the beaches on the coast in under an hour π
It’s entirely possible corn chowder is also popular somewhere in New England, but I have no idea where. I don’t know that I’ve ever even had it in my life, and if I have, it clearly wasn’t very memorable. Recently I was flipping through magazines trying to figure out something to make for lunch the following week when I came upon this corn chowder. I’ve been all about sweet corn the past few weeks, and I loved the idea of making a big batch of the chowder over the weekend and then having a quick and easy lunch the rest of the week.
The very first step in making this chowder is to remove the husks and silk from the ears of corn, and then cut off the kernels and scrape the pulp. I won’t lie – it was tedious, and I found myself doubting whether this chowder would be good enough to make it worth the work. Since I’m sharing it today, you’ve probably already figured out that it was. Dare I say, it might be the best chowder I’ve had?! The corn is truly the star – its sweet flavor shines, and is complemented nicely by smoky bacon and fresh herbs. The addition of corn juice – the product of squeezing every last bit of liquid from the pulp that you scraped from the cobs earlier – is the final step in ensuring the chowder is super fresh, it’s basically liquid gold π I usually get bored when I eat the same thing day after day, but I so looked forward to my lunch every single day this chowder was on the menu!
Summer Corn Chowder
from Cook’s Illustrated, July/August 2011
8 ears corn
3 tablespoons unsalted butter
1 onion, finely chopped
4 slices bacon, cut into 1/4-inch pieces
2 teaspoons minced fresh thyme
2 teaspoons salt
1 teaspoon black pepper
1/4 cup all-purpose flour
5 cups water
3/4 lb Yukon gold potatoes, cut into 1/2 inch pieces
1 cup half-and-half
1 tablespoon sugar (optional)
3 tablespoons chopped chives
Remove the husks and silk from the corn. One at a time, stand each ear of corn up in a large bowl and use a chef’s knife to cut the kernels from the corn. Then, hold the ear over a second bowl, and use a vegetable peeler to firmly scrape any remaining pulp from the cobs into the bowl. Repeat with all 8 ears of corn.
Spread a clean kitchen towel over a medium bowl. Transfer the pulp to the towel, and then wrap the towel tightly around it and squeeze as much corn juice as possible into the bowl. (Note: the recipe said it’d be about 2/3 cup but I only got about half of that, and it turned out fine so I wouldn’t stress quantities too much.) Discard the pulp that’s left in the towel.
Set a large Dutch oven over medium heat and add the butter. Let it melt, then add the onion, bacon, thyme, salt, and pepper. Cook for 8-10 minutes, stirring frequently, until the onion has softened and is just starting to brown around the edges. Add the flour and cook for 2 minutes, stirring constantly. Gradually add the water, whisking constantly. Bring the mixture to a boil, then stir in the corn kernels and potatoes. Bring the chowder to a simmer, then reduce the heat to medium-low and simmer for 15-18 minutes, or until the potatoes are tender.
Transfer 2 cups of the chowder to a blender and puree until smooth. Stir the puree back into the pot. Add the half-and-half then return the chowder to a simmer. Turn off the heat under the pot and add the reserved corn juice. Season to taste with salt and pepper, and if desired, add up to 1 tablespoon of sugar. Garnish bowls of chowder with the chives before serving.
I do love corn chowder. This looks delicious. Can’t wait to make it.
Fresh corn is still about a month away here in DC. Sometimes we get early corn that’s been trucked in from West Va. I’m drawn to this chowder and, like you, a fan mostly of New Clam clam.
I absolutely love corn chowder! Your recipe sounds awesome! Yum!
This looks like it turned out perfectly! I could take a swim in that bowl!
I have never had corn chowder but that is changing NOW!! This looks so yummy and comforting.
Pretty sure the use of bacon takes this soup to a whole other level. Amazing.
OMG I love corn, and I love bacon and cramy soups, I don’t even care that is hot outside I would love to make this soup asap!
This looks delicious Tracey!
Looks delicious, Tracey! Corn chowder is a winter staple in our house (with bacon) but I’m definitely going to try it for summer.
I love corn chowder, and make it frequently in the winter. I’m always looking for ways to improve it. I usually use frozen corn, but I think the fresh corn might just be the improvement I’m looking for! This looks really lovely.
I’m not a summer soup person but I love corn chowder in the winter! Jack makes a mean corn chowda but The addition of bacon takes it to a whole new level. Yours looks delicious!
that looks so delicious! i love sweet summer corn:)
I was just putting my menu together for next week and I was actually just thinking about adding some sort of soup. Now I don’t have to research recipes because I am most definitely going to make this over the weekend. It hasn’t been that warm in LA so this is just what I need.
This looks fabulous! I adore corn chowder
Mal @ The Chic Geek
I grew up eating so much corn chowder! This looks perfect!
Corn chowder is so good. Love it so much and it’s really perfect year round, especially up here with out finicky our weather can be!
this looks so creamy and thick and delicious!! i LOVE corn chowder, seriously, if it’s on the menu anywhere I eat, I ALWAYS order it! although this takes a bit of work, i’m willing to work hard to get some delicious chowdah!
This looks so delicious and summery! My fiancee is from Connecticut and he always talks about loving Rhode Island style clam chowder…have you ever had that?
wow, this looks amazing.
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@Nutmeg Nanny – I have had it! It’s made with a clear broth. I prefer the creamy New England style, but all chowder is good in my book π
ohhh I love corn chowder!! This looks fantastic and totally makes sense to make it while we have such good summer corn.
I love a good corn chowder and you totally read my mind because I’ve been really wanting to make one. I saw one recently in Everyday Food I thought about trying. Now I cannot decide which to make!
YUM. I haven’t had corn chowder in forever and honestly forgot how delicious it is. A homemade version sounds perfect right now!
Making this as soon as I can get to the grocery store! Last summer I craved corn chowder but since I was hugely pregnant, I never got around to making it. It’s time to finally get my bowl of chowder!
Being a Boston girl I LOVE chowder! I can’t wait to try this!
your chowder looks great. i like a fair amount of corn in my corn chowder!
Tried this tonight and it was delicious! Loved the mix of sweetness and smokiness.
I must try this. We had some fantastic corn on 4th of July and I can imagine how delicious a bowl of sweet corn chowder would be. I could totally eat this everyday for lunch. π
Oh, man this is really good chowder! Thank you so much for making me look like a cooking star with this recipe! It made a huge pot of soup, so I know I will be enjoying it all week long.
I made this soup tonight for hubby’s birthday dinner…He had THREE BOWLS!!!! Thanks so much for posting the recipe.
i can’t wait to make this corn chowder this weekend. how many servings does this recipe make? thanks!
@Annie – The original recipe says 6, which sounds about right to me as I’m pretty sure I had it for lunch every day for a week or so. Hope you enjoy π
This soup is calling my name, it looks perfect! Pinning to make for dinner soon – thanks Tracey!