Creamy Corn Chowder


This recipe uses fresh sweet corn  from Gove’s Farm in leominster. This corn is a hidden gem that is a favorite of locals every year.  I thought this would be a perfect time to make my first soup for the blog with the rainy weekend on the horizon. There really is nothing like a nice thick stick to your ribs soup on a stormy summer day.

See what others are cooking for Tasty Thursdays here.


Creamy Corn Chowdar
Prep time
Cook time
Total time
Serves: 1 quart
  • 2 red potatoes, diced
  • 3 ears of corn
  • 4 strips raw unsmoked bacon, diced
  • 1 vidalia onion, diced
  • 2 stalks of celery, diced
  • ½ stick butter
  • 3 Tbsp Flour
  • 1 quart light cream
  1. Put the diced potatoes in a pot of cold water and bring to a boil. Let cook until just fork tender then rinse with cold water and let rest.
  2. Peel the corn and remove the kernels from the husk with a sharp knife.
  3. Put the bacon in a heavy bottomed sauce pan and bring to a medium heat. It should be just hot enough to slowly melt the fat out of the bacon.
  4. When the bacon looks crisp and there is a good coating of fat in the bottom of the pan transfer the bacon to clean paper towels leaving the fat behind in the pan.
  5. Add the onions and celery to the pan and return to the heat.
  6. When the onions start to look translucent add the corn and butter. Continue to cook the vegetables until the corn begins to look soft.
  7. Add the flour and mix in well with a spoon or spatula. When the mixture begins to thicken add the cream, potato, and bacon. (reserve some bacon for garnishing)
  8. Bring to a boil then immediately reduce to medium heat to hold for five minutes.
  9. Season with salt and pepper then garnish with the reserved bacon just before serving.


Comments 9

  1. I love chowder, and I love corn. I’ll have to save this recipe for fall when we can get the good corn and it starts to get cold. =)
    Btw, I’d love to follow your blog but I’m not seeing a follow or subscribe button. 🙁

    1. Post

      Hey Razel, Congrats on being my first commenter!

      I’m glad that you like my blog. I have just moved to being a self hosted site so I a lot of this is still new to me. I will have a subscribe button up today as soon as I figure it out.

      1. Oh that’s fantastic, congratulations on making the leap! I mean to do the same by the end of the year, but it’s going to take a time commitment that I don’t have yet. Looking forward to seeing all the cool stuff you’ll have, and trading ideas on how to make things work. =)

        1. Post

          Ok that subscribe button is up and active! Let me know if it gives you any issues. Theres definitely a learning curve to going self hosted, but i think its worth it in the long run.

          1. Post
        2. Post
  2. I like corn soups most. I hope to try this without adding bacon. We are used to corn soups every weekend nowadays using the ready made Knorr packs of corn flour.

    1. Post

      Welcome, and thank you for your interest in my blog. This will work fine without the bacon, but I would double the amount of butter used to cook the vegetables. Hope you enjoy it.

Leave a Reply