Easy Corn Chowder Recipe » Perfect Summer Soup

Learn how to make a delicious Corn Chowder Recipe for your next meal that comes together in under an hour. Serve it up with crispy bacon and green onions.

Corn Chowder is a tasty soup that should be made and eaten during the summer which is the peak season for fresh corn. You can definitely buy frozen corn kernels and make this soup but you’ll be missing out on the sweetness and ripeness that only fresh corn off the cob can deliver.

Ingredients for this recipe:

10 slices of chopped bacon
1 peeled and small diced sweet onion
4 small diced stalks of celery
1 seeded and small diced red bell pepper
3 finely minced cloves of garlic
1/3 cup of cream sherry
8 ears of corn
10 each large diced red potatoes
80 ounces chicken stock
1/4 cup cornstarch
1/4 cup water
2 cups 1/2 and 1/2
sea salt and fresh cracked pepper to taste
Tabasco to taste
Lea & Perrins to taste
freshly sliced green for garnish

Instructions

Add some corn in the husk onto a sheet tray and back in the oven at 425° for about25 minutes
In a large hot pot on high heat render the bacon fat and cook the bacon until it becomes crispy. Once it is cooked, remove the bacon from the pan turn down the heat to medium and add in the onions, celery, peppers, and garlic and sweat over low heat for 10-15 minutes
Deglaze with the cream sherry and cook until it becomes absorbed and only a small amount remains. The technical term for this is au sec, which means almost gone.
Now, remove the corn from the oven and cool slightly before shucking and trim the kernels off of the cob and add them to the pot with sautéed vegetables along with the potatoes
Pour in the stock, turn the heat to high and bring the soup to a boil.
In a small bowl whisk together the cornstarch and water and then whisk the slurry or roux into the soup until it becomes very thick, as a chowder should be, and cook it for a few more minutes over medium-low heat. The technical term is called nappe which means the soup can coat the bacon of a spoon.
Whisk in ½ and 1/2 and back in the crispy bacon lardons along with salt, pepper, Worcestershire sauce, and tabasco sauce.