This creamy corn chowder combines fresh corn, smoky bacon, and tender potatoes for a rich, warming soup that comes together in under an hour. The secret to its luxurious texture is blended vegetables and garlic herb cheese stirred in at the finish.
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Slice the kernels off the fresh corn cobs. Use the back of your knife to scrape the cobs to get all the extra corn milk.
In a large pot or Dutch oven over medium heat, cook the chopped bacon until crispy. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate, leaving the rendered fat in the pot.
To the bacon fat in the pot, add the chopped onion, the white parts of the green onions, and the chopped potatoes. Sauté for about 5 minutes, stirring occasionally.
Add the corn kernels and chopped garlic to the pot. Season with salt and pepper.
Deglaze the pot with the dry white wine, scraping up any browned bits from the bottom.
Pour in the chicken broth and add the bay leaf. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the potatoes are fork-tender.
Remove the bay leaf. Carefully transfer about half of the soup to a blender and blend until smooth. Pour the blended portion back into the pot and stir to combine.
Add the garlic and herb cheese to the soup and stir continuously until it has completely melted and the chowder is creamy.
Ladle the chowder into bowls and top with the reserved crispy bacon, the green parts of the sliced green onions, and another crack of fresh black pepper.
Store in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months. Reheat gently on the stovetop over medium heat, stirring occasionally and adding broth if needed to loosen.
Yes, frozen corn works well and saves prep time. Use about 3 cups thawed frozen corn. The flavor will be slightly less sweet than fresh, but still delicious.
For extra creaminess, add 1/2 cup heavy cream or half-and-half at the end instead of (or in addition to) the garlic herb cheese, or blend a larger portion of the finished soup for a smoother texture.
Yes, make it up to 3 days ahead and store in an airtight container in the fridge. Reheat gently on the stovetop over medium heat, stirring occasionally. It also freezes well for up to 3 months.
Use cream cheese, mascarpone, or goat cheese for a similar creamy finish. Adjust the amount based on how tangy or mild you prefer the flavor.
Yes, for a vegetarian version. Skip the bacon and add the rendered fat step, then sauté the onions in olive oil or butter instead. The chowder will still be flavorful and creamy.
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