Tradition begs for corn chowder to be made at this time of the year when corn is at it’s peak in my neck of the woods! I love to curl up with a bowl of creamy, sweet soup and dream of cooler days.
Corn chowder not only highlights the freshest, sweetest corn but signifies the home stretch before the seasons change and fall is upon us. A fact I’m not particularly sad about and fully ready to embrace!
I am already anticipating all the soups yet to come, the fall pies waiting to be made and pumpkins! Bring on the pumpkins.
Fresh corn really doesn’t ask for much. Just a few ingredients make it shine. I used copious amounts of thyme to spice it up, salty bacon to counteract the natural sweetness and half & half for a milky richness.
I also recommend throwing a few of the stripped cobs right into the soup pot to give it more flavor. And I like lots of fresh black pepper to add a sharp and savory “bite” to the chowder.
And did I mention the potatoes? Just a few for the starch it adds, helping to thicken the soup and further the creaminess.
A rich and creamy corn chowder with bacon and thyme.
INGREDIENTS:
INSTRUCTIONS:
- In a large sauce pan or soup pot cook bacon until crispy. Remove and drain on a paper towel lined plate. Carefully drain grease. Add a few tablespoons of olive oil, the onion, celery, thyme, bay leaf and season well with salt and pepper. Saute until tender. Add garlic and saute until fragrant.
- Meanwhile remove kernels from cobs in a large bowl. Once kernels are removed turn the knife around and use the flat side to scrape the milk from the cobs. Snap one or two of the cobs in half to add to soup. Crumble the bacon.
- Add corn and potatoes to pot, along with half of the crumbled bacon, cook 3-4 minutes, stirring often. Add enough broth to generously cover the vegetables along with the a few of the cobs. Season again with salt and pepper.
- Bring to a simmer, 25 – 30 minutes. Remove two cups of the soup and blend until smooth, place a dish towel over blender lid to hold down before pureeing so the steam doesn’t blow the top off. Add soup back to pot with half & half or heavy cream. Taste and season again if needed. Simmer 5-10 minutes, remove bay leaf and cobs, serve with crumbled bacon over top.
Notes:
Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved.
Hi!
This is a ridiculously late comment I know but I was wondering if this would freeze? I will probably be only making this for myself but I was wondering if I could freeze it for lunches.
Hi Elle! I never tried freezing it myself and have heard conflicting things about freezing cream based soups. I would give it a go – heat slowly and mix often! Let me know how it goes. Have a good night!
You could freeze this before you put the heavy cream or milk in it, then when you thaw it, bring it back to temperature and finish it. That would simplify things a bit and you would not have to worry about the soup separating.
Thanks Lois!
hope you had a great christmas, love that you started a countdown!
Yum! I’ll have to try this soon before the corn disappears!
This sounds absolutely delicious. I love that you added thyme in this. The sweet corn and salty bacon combo is wonderful here, too!
This looks so creamy, comforting, and delicious!! I do love this recipe, but not the fact that it means fall is coming… Oh well, at least I have delicious soups like this to look forward to!
I seriously need to go grocery shopping to make some of your recipes… corn chowder sounds heavenly to me right now!
I’m ready for pumpkins too…but only after I get my fill of corn! What a lovely seasonal recipe. Thanks for sharing another delicious eat with me. I’m eating a very yummy dinner and enjoying your post. I hope you have a great week…stay cool!
That looks sensational! My mouth was literally watering as I read this post. While I’m sad to (almost) bid farewell to summer, I love fall food too!
Corn chowder is a favorite of mine. This looks creamy and totally fabulous. 😉
I’m ready for fall too – it’s my favorite season! Fresh corn also makes me so happy – looks like the perfect way to use it 🙂
Love this. Perfect for all the lovely corn in the markets now.
This looks so good I could drink it! I love corn chowder.
Sounds super tasty–although I wouldn’t mind another month of Summer!
Your corn and bacon chowder sounds so tasty! I do have a few ears of corn frozen before I went away. I should defrost them soon 🙂
Bring it on. I for one am ready for fall soups. This sounds delicious.
Goodness, Reeni, that is an incredibly delicious bowl of chowder. I’m sure the family swooned over it. Love that it’s gluten free, too.
Reeni, what a wonderful comforting dish. I could imagine how delicious it taste with bacon. The bay leave in chowder makes it interesting. Thank for the recipe 🙂
Reeni-I sure would love a bowl of your beautiful and delicious corn chowder…right about now, to make me feel better!
Love the recipe, and thanks so much for sharing!
Have a wonderful Sunday!
hot, thick and tasty! everything I want in my chowder….
What a mouthwatering and perfect corn chowder!
Awesome bowl of freshly made goodness!
I think we all know how super excited for pumpkin season I am, but I’m definitely going to miss zucchini and corn and tomatoes as well! Ah, gotta enjoy them while I can and this soup is the perfect start!
Oh wow, Reeni this what I call perfection! The crumbled bacon on top of the soup is calling my name. 🙂 G
That looks like the perfect comfort soup for cold summernights ( and we had plenty of those!!)
I have never eaten corn chowder before. I have eaten other types of chowder, which I love. This one looks very delicious. I can’t wait to make some of this chowder to try it!
i like the new look 🙂
Yummers…but…fall just around the bend? oh no…we haven’t even had a decent summer yet here.
From print friendly.com!
I’ve been putting corn in everything lately! I just made a corn soup, but now I’m wishing it was a chowder with bacon involved 🙂 Looks awesome.
Looks Delicious!. We love making soups. Here in Ohio the Corn is just about ready to be harvested. I can’t wait for fall.
Thanks Brad! Glad I’m not the only one looking forward to fall.
Love this! I’m going to grill my corn first and call it elote soup since “chowder” makes me think of clams and winter, ha ha.
This soup is unusual for me but it looks great. I’m curious to taste it. Bye, hope you have a good we
Oh my…I the creamy goodness! Forget the bowl, just give me the whole pot please!
I don’t think I’ve ever made corn chowder…but I certainly love it and am craving a bowl of yours. So comforting and delicious!:) xx
I made corn chowder this week too. So much better with fresh corn. Yours looks great. Love all the bacon on top.
Dear Reeni, I feel the same way! I am looking forward to the fall! My kids are too. The seems like that movie, The Long! Hot! Summer!, only Paul Newman isn’t in this movie.
Well, I said when I saw your chowder, Oh Wow! it really looks good. H
Have a wonderful and blessed weekend. Catherine xoxo
You are so right. This is a soup to be enjoyed at the peak of summer corn. This looks absolutely delicious.
Velva
I have already started making soups and this one looks great!
I have to admit, I’ve never really taken a liking to corn chowder. I think I may give it a second chance after reading your post and seeing those photographs!!
I’m definitely up for trying out another one of your recipes too! 🙂
All I can say is yum! This looks so good and satisfying!
Purrs to Moon! Did he get some bacon?
Very tasty, Reeni. Corn chowder is soo comforting!
This looks way beyond amazing!!! I hope I can make it as well as you!