How To Make Summer Corn Chowder

My husband and I have spent hours talking about the nuances of chowder. While many of us associate the word “chowder” with a thick, cream-based soup, I grew up as an avid Campbell’s Chunky Manhattan Clam Chowder fan, which features a lighter tomato-based broth. The differences extend to the mix-ins, too — you’ll find chowders with clams and potatoes, of course, but also fish, meat, and all sorts of vegetables. For today’s lesson, we’re focusing on my favorite addition: fresh summer corn.

This corn chowder recipe doubles down on sweet corn flavor with its homemade corn stock and juicy corn kernels. Trust me when I say the corn flavor is strong! Right before serving, you’ll stir in heavy cream, which gives it a luxe texture without making it too rich. Garnish with finely chopped parsley, sliced scallion greens, ground black pepper, and oyster crackers for a satisfying taste of summer.

The word “chowder” is thought by some to be rooted in the Latin word “caldaria,” which means warm bath or cooking pot. Caldaria is the root of the French word “chaudiere” (or boiler), as well as the word “cauldron.” Another possible point of origin is the Old English word “jowter,” another word for a fishmonger.

No matter the true etymology, chowder has roots in the fishing villages that dot the English Channel on the English and French sides. When the boats returned home from sea, the fisherman would throw the seafood and vegetables into cauldrons to feed the village in a homecoming celebration.

Early American settlers brought chowder to the Northeast and thickened them with biscuits, broken crackers, or a roux. Ever since, chowders have become regionally specific, with ingredients varying by location. The first corn chowders appeared in the United States in the late 1800s, with some sources claiming Native Americans introduced early colonizers to corn, and the concept of using corn in soup.

Homemade corn stock is fun and easy to make, and you’ll be blown away by how much flavor it lends to the chowder. Begin by removing the kernels from 8 ears of corn (you’ll cook the kernels in butter later on). Next, cook 4 strips of bacon in a heavy bottomed pot or Dutch oven until crisp. Remove the bacon, but keep the rendered fat in the pot. Add the corn cobs, crushed garlic cloves, scallion whites, parsley and thyme sprigs, a bay leaf, and water. Bring to a boil, then simmer for about an hour. Strain the stock and discard the solids.

Just like any homemade stock, corn stock freezes wonderfully. Make a batch now and then pull it out in the winter when you’re craving summer flavors.

Starchy potatoes and a few tablespoons of flour help thicken this chowder. After sautéing the aromatics, you’ll add a splash of wine and scrape up any browned bits, then add the cubed potatoes and cook until they start to tenderize. Next, add the flour and stir to coat.

When the corn stock is ready, pour it in and bring to a boil, then simmer and cook until the potatoes are fully tender. Add in the bacon and corn kernels and bring to a simmer, then stir in the cream and season the chowder.

Feel free to adjust these ingredients depending on your dietary needs. If you’re dairy-free, use your favorite alternative creamer or coconut milk in place of cream. If you’re vegan, use vegetable oil in place of bacon fat and add a dash of smoked paprika to mimic the smoky flavor of bacon. Meat-eaters can also substitute a ham hock for the bacon.