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Summer Corn Chowder
This lighter corn chowder uses end of summer fresh corn, and it’s a perfect easy dinner for a whole family. It’s made without heavy cream, but is still creamy and packed with lots of fresh corn flavor.
Course: Soup
Cuisine: American
Ingredients
Ingredients
  • 6 ears of the freshest corn you can find
  • 8 oz cubed pancetta
  • 2 small onions
  • 5 cloves garlic
  • 1 tsp fresh thyme
  • 3 Tb flour
  • 1 lb red potatoes unpeeled, cut into ¼ inch pieces
  • 3 cups chicken broth preferably homemade or better than bullion
  • 1 cup milk
  • 1 bay leaf
Toppings (optional)
  • Smoked paprika
  • Fresh parsley
  • Fresh chives
Recipe
  1. Cut corn kernels from the ears and put aside.
  2. Using a dinner knife, scrape the corn cobs in a downward motion to extract the remaining corn juice. Set aside separate from the kernels.
  3. Heat Dutch oven over medium high heat and add pancetta, cook until browned and slightly crisp about 5 minutes
  4. Add onion and sautéed for 10 minutes until softened and lightly browned
  5. Stir in garlic and thyme for about 1 minute until fragrant
  6. Stir in flour and cook for about 1 minute until it smells nutty
  7. Slowly whisk in milk and broth, stirring up browned bits on the bottom of the pan
  8. Add corn mush, potatoes, and bay leaf and bring to a simmer. Partially cover and simmer for 15 minutes
  9. Stir in corn kernels and cook for 5 minutes.
  10. Serve with parsley, smoked paprika, or cut chives.