Summer sweet corn chowder is the best way to enjoy summer’s bounty. This chowder is full of creamy, cheesy, sweet goodness.
You’re probably thinking, “soup in the summer, what?” Yes, I realize we’re entering the phase of the summer when it starts to get unbearably hot, but this soup is worth it. It’s a fix and forget situation. Once the veggies are chopped and everything is simmering away in a pot, you’re good to go!
The corn is perfectly sweet and the chowder is super creamy. The bacon adds a salty tang that goes perfectly in the chowder. I think my favorite part of the soup is the texture. By blending the soup just slightly, there’s a perfect balance of crunchy and smooth.
This summer sweet corn chowder makes for great leftovers. I’ve had it every night this week! Even though it’s hot outside, I still love cozying up to a warm bowl of soup. It’s the best way to end the day!
Summer Sweet Corn Chowder
- 8 ears of corn husked removed, de-silked and kernels removed
- 3 tablespoons butter
- 5 slices of bacon cooked and diced
- 1 yellow onion diced
- ¼ cup flour
- 1 clove garlic minced
- 5 cups water
- 1 pound Yukon gold potatoes cut in to ½ pieces
- ½ teaspoon thyme
- 1 bay leaf
- salt and pepper
- 1 cup almond milk
- 2-3 tablespoons chives chopped
- Shredded cheddar cheese for serving
In a large pot over medium heat, melt butter. Add onions and cook until softened. Add flour and garlic and cook for an additional few minutes.
Whisk in the five cups of water and bring the mixture to a boil. Stir in corn and potatoes. Add thyme, bay leaf and salt and pepper. Reduce to medium heat and simmer for 20 minutes.
Once the soup has simmered, add milk. Remove the pot from the heat. With an immersion blender, blend half of the soup to add a smoother texture.
Top soup with chives and cheddar cheese and serve.