I know… I know! It isn’t Summer yet. But, fresh corn is in abundance at our local market and after all these long, cold, and hard days – well it is was time to have some fresh.  I came across this recipe circa 2004, when I bought my very first cookbook for my new apartment.  {The Good Housekeeping Cookbook ~ 2001}  I even remember the day I bought it.  I was at Hastings in Lubbock, Texas and I had grand plans for it’s contents.

Summertime Corn Chowder | Crisp Fresh Corn & Sweet Red Potatoes are the heart of this refreshing and beautiful soup

I can honestly say it has been a well used cookbook.  Including the recipe below, which was so good we have continued to make it over the years.  The broth is out of this world, the corn a great crisp balance against the red potatoes, and the fresh basil to finish makes it so refreshing.  It is a keeper and I look forward to continuing to make it for years to come.

Summertime Corn Chowder | Crisp Fresh Corn & Sweet Red Potatoes are the heart of this refreshing and beautiful soup


  • 5-6 ear(s) corn, husks and silk removed
  • 4 slice(s) bacon, cut into 1/2-inch pieces
  • 1 medium {red or yellow}onion, chopped
  • 1 jalapeno chile, seeded and finely chopped
  • clove(s) garlic, finely chopped
  • 2 tablespoon(s) all-purpose flour
  • teaspoon(s) salt
  • 1/8 teaspoon(s) ground black pepper
  • 1 1/2 teaspoons Lawry’s seasoned salt
  • 1 pound(s) (6 medium) red potatoes, cut into 1/4-inch pieces
  • 2 1/2 cups chicken broth
  • 1 1/2 cup(s) half-and-half or light cream
  • 3/4 cup ripe totmatoes, peeled, seeded, and chopped
  • Thinly sliced basil leaves, for serving

Directions – Cut kernels from corncobs (about 3 cups), reserving 3 corncobs; discard remaining corncobs. In 5-quart Dutch oven, cook bacon over medium heat until browned. With slotted spoon, transfer bacon to paper towels to drain; crumble. {or leave it in… I’ve made it both ways the only difference is the final texture of the bacon}

To bacon drippings in Dutch oven, add onion and jalapeño and cook, stirring, until onion is tender and beginning to brown, about 5 minutes. Add garlic; cook 1 minute longer or until fragrant. Stir in flour, salt, and pepper; cook, stirring, 1 minute.

Stir in potatoes, corn kernels, reserved corncobs, Lawry’s seasoned salt, chicken broth, and half-and-half; heat to boiling over high heat. Reduce heat; cover and simmer until potatoes are tender, about 15 minutes.

Discard corncobs and stir in tomatoes; transfer chowder to serving dish and/or bowls for serving. Sprinkle with reserved bacon and basil chiffonade for serving. {I also like fresh cracked pepper and hot sauce} Serve with good bread and a warm heart.

Makes about 9 1⁄2 cups or 8 first-course servings. Reheats well.
Slightly adapted from The Good Housekeeping Cookbook 2001

Summertime Corn Chowder | Crisp Fresh Corn & Sweet Red Potatoes are the heart of this refreshing and beautiful soup

This soup should tide you over until Summer and it’s glorious fruit & vegetable bounty are here.

Sip, slurp,


One Comment on “Summertime Corn Chowder

  1. I have ALWAYS wanted to make a corn chowder, just never got around to it. This recipe looks absolutely delicious, think I’m going to finally try my hand at this dish. Thanks for sharing!

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