Sweet Corn Chowder Recipe

Sweat vegetables

In a large heavy-bottomed pot or Dutch oven over medium heat, melt 3 tablespoons butter. Add the finely diced onion, carrots, and celery with a pinch of salt. Cook, stirring occasionally, until the onion is translucent and the vegetables are softened, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Make roux

Sprinkle 3 tablespoons flour over the softened vegetables and stir constantly for 1–2 minutes to cook the raw flour taste and coat the vegetables (this forms a light roux).

Add liquids and simmer

Slowly whisk in 4 cups chicken or vegetable stock, making sure to incorporate any browned bits and avoid lumps. Add the diced potatoes, bay leaf, and 1/2 teaspoon dried thyme. Bring to a gentle simmer, reduce heat to medium-low, cover partially, and cook until the potatoes are tender, about 12–15 minutes.

Cream addition

Once potatoes are tender, stir in 1 cup whole milk and 1 cup heavy cream. Add 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Continue to cook on low heat—do not boil vigorously—while you add the corn.

Add 3 cups fresh or thawed corn kernels to the pot and simmer gently for 5–8 minutes so corn cooks through and flavors meld. Taste for seasoning and adjust salt and pepper as needed.

For a thicker, creamier chowder with body: remove 1 to 1 1/2 cups of the chowder (vegetables and liquid) to a blender and purée until smooth, or use an immersion blender to pulse 6–8 times directly in the pot leaving some texture. Return the puréed portion to the pot and stir to combine. Heat through for another 2–3 minutes.

Turn off heat. Remove and discard the bay leaf. Stir in 1 tablespoon butter (optional) and 1 teaspoon fresh lemon juice (optional) to brighten flavors. If using cooked bacon, stir in most of the crumbled bacon, reserving a little for garnish.

Ladle chowder into bowls (this recipe yields approximately 4 generous bowl servings — about 1 quart total). Garnish each bowl with reserved corn kernels (if using), a sprinkle of chopped chives and parsley, and the remaining bacon. Serve immediately with crusty bread or crackers.