Corn Chowder

On our way home from the Hamptons, we stopped by a farm stand and bought fresh corn.  Corn right now is incredibly sweet and delicious.  I love corn because it reminds me of hot summer days and eating al fresco.  I read a few recipes before making the corn chowder but ultimately, I improvised.  I wanted the corn to be the star of the dish and most of the recipes I read had too many flavors in it.  I knew I wanted the corn to be a little chunkier than a soup because I wanted to bite into the corn.  I also knew I didn’t want to use cream because I didn’t want the sweet corn taste to disappear.  What resulted was a sweet corn chowder that was creamy yet you could bite into the kernels.  The soup had substance but wasn’t too heavy.  I couldn’t dream of it any other way.


  • 4 – 5 ears of corn
  • 4 cups chicken broth
  • 1 strip of bacon
  • 1 medium onion
  • 1 tspn of thyme
  • 1 tbsp unsalted butter
  • 1 tbsp flour
  • 1 medium peeled potato, cut into cubes
  • Salt and pepper


  1. Boil the corn (on the cobs) in the chicken broth for about 2 minutes. Meanwhile, in a medium saucepan, heat the bacon until it becomes brown and crispy.
  2. Remove the corn and cool. Remove the bacon from the pan and add the onions. Cook the onions until they become translucent.
  3. Add the thyme then the butter. When the butter has melted, add the flour and make sure everything is coated.
  4. Add the chicken broth to the pan and then the potato. Bring it to a boil.
  5. Cut the kernels off the cob and add to the chowder. Season with salt and pepper.
  6. I also added the cobs to the chowder to develop the flavors more in the broth. When the soup was ready to serve, I took the cobs out.
  7. I took half the soup and pureed it so it was creamy without the cream.
  8. You can add the bacon bits to the top when you serve the chowder.