Summer Corn Chowder
This Summer Corn Chowder is the ultimate seasonal comfort food, highlighting the sweet, vibrant flavor of farm-fresh corn. By blending earthy aromatics like onions, celery, and carrots with smoky turkey bacon and creamy potatoes, this soup achieves a luxurious texture without the need for heavy thickeners. It is a hearty, versatile dish that satisfies year-round, delivering sophisticated flavors in under an hour. Perfect for a cozy family dinner or a bright summer picnic, this recipe is guaranteed to become a cherished staple in your home kitchen.
- Prep Time: 20
- Cook Time: 35
- Total Time: 55
- Yield: 6 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Ingredients
3 tablespoons unsalted butter
4 ears fresh sweet corn, kernels cut from cob
4-6 strips turkey bacon, chopped
1 medium yellow onion, finely chopped
2 celery ribs, finely chopped
1 medium carrot, peeled and diced
3 garlic cloves, minced
1 teaspoon fresh thyme leaves
1 tablespoon all-purpose flour
1/4 cup chicken stock
2 medium russet potatoes, peeled and diced
4 cups chicken stock
1 cup heavy cream
1 dried bay leaf
1 medium zucchini, diced
Salt and cracked black pepper to taste
Fresh chives, for garnish
Instructions
In a large pot, cook the turkey bacon over medium heat until crispy, then remove and set aside.
Add 2 tablespoons of butter to the pot and sauté the onion, celery, and carrot until softened.
Stir in the garlic, thyme, and corn kernels, cooking for about 3 minutes.
Add the flour and stir for 1 minute to cook off the raw taste.
Deglaze the pot with 1/4 cup chicken stock, scraping up any browned bits.
Add the potatoes, remaining stock, and bay leaf.
Bring to a simmer and cook for 15-20 minutes until potatoes are tender.
Stir in the heavy cream and zucchini, cooking for an additional 5 minutes.
Season with salt and pepper to taste.
Garnish with reserved crispy turkey bacon and fresh chives before serving.
Notes
For a creamier texture, remove 1 cup of the soup before adding the cream and zucchini, blend it until smooth, and stir it back into the pot. If you prefer a vegetarian version, substitute the turkey bacon for smoked paprika and use vegetable stock.
Find it online: https://cookingwithramsay.com/summer-corn-chowder/