The Best Corn Chowder

Name: Sweet Corn Chowder
Prep time: PT0D0H0M
Cook time: PT0D1H0M
Total time: PT0D1H0M
Yield: 6–8
Ingredients: 8 ears of corn, husked; 8 bacon slices, roughly chopped; 4 Tbsp. unsalted butter; 1 Tbsp. finely chopped thyme leaves; 4 garlic cloves, finely chopped; 2 celery stalks, finely chopped; 1 bay leaf; 1 medium onion, finely chopped; 6 cups whole milk; 3 medium new potatoes (1½ lb.), peeled and cut into ½-in. cubes; Kosher salt and freshly ground black pepper; ¼ cup basil leaves, for garnish

Your ticket to silky, corny bliss—no roux required.

Serves
6–8
Time
1 hour

PHOTO: MURRAY HALL • FOOD STYLING: JASON SCHREIBER

By Shane Mitchell

Updated on August 21, 2025

Rich but not heavy, this summer chowder is full of crispy bacon, fresh corn, new potatoes, and milk instead of cream. For thickening, a bit of the soup is puréed, then stirred back in—no flour needed. SAVEUR editor-at-large Shane Mitchell adapted this recipe from her friend Lisa, who would bring the sweet, creamy soup to potlucks at the end of harvest season in Oneida County, New York. Lisa grows a sweet corn variety called Sweetie 82 to use in her corn chowder, though any corn will do. When fresh corn isn’t in season, use thawed frozen corn and add a pinch of sugar to the pot.

Featured in “Our Town: A Harvest Potluck Brings a Community Together” in the November 2010 issue.

Order the SAVEUR Selects Enameled Cast Iron 4½-Quart Braiser here.

Ingredients

8 ears of corn, husked
8 bacon slices, roughly chopped
4 Tbsp. unsalted butter
1 Tbsp. finely chopped thyme leaves
4 garlic cloves, finely chopped
2 celery stalks, finely chopped
1 bay leaf
1 medium onion, finely chopped
6 cups whole milk
3 medium new potatoes (1½ lb.), peeled and cut into ½-in. cubes
Kosher salt and freshly ground black pepper
¼ cup basil leaves, for garnish

ADVERTISEMENTAD

Instructions

Step 1

Working over a large bowl, slice the corn kernels off the cobs, scraping the cobs with the knife to extract the flavorful juices. Halve 5 of the bare corn cobs crosswise, discarding the rest. Set the corn kernels and cobs aside.

Step 2

To a large pot over medium heat, add the bacon and cook, stirring occasionally, until crisp, about 12 minutes. Transfer 3 tablespoons of the bacon to a small bowl and set aside, leaving the remaining bacon and drippings in the pot. Add the butter, thyme, garlic, celery, bay leaf, and onion. Cover and cook, stirring occasionally, until the onion softens, about 6 minutes. Add the milk, potatoes, and reserved corn kernels and cobs. Cover and bring to a boil, then turn the heat to medium-low and simmer, stirring occasionally, until the potatoes are tender, about 25 minutes.

Step 3

Discard the cobs and bay leaf. Transfer 1½ cups of the soup to a blender and purée, then stir the purée back into the chowder to thicken. Season to taste with salt and black pepper. Garnish with the basil and reserved bacon and serve hot.

Working over a large bowl, slice the corn kernels off the cobs, scraping the cobs with the knife to extract the flavorful juices. Halve 5 of the bare corn cobs crosswise, discarding the rest. Set the corn kernels and cobs aside.
To a large pot over medium heat, add the bacon and cook, stirring occasionally, until crisp, about 12 minutes. Transfer 3 tablespoons of the bacon to a small bowl and set aside, leaving the remaining bacon and drippings in the pot. Add the butter, thyme, garlic, celery, bay leaf, and onion. Cover and cook, stirring occasionally, until the onion softens, about 6 minutes. Add the milk, potatoes, and reserved corn kernels and cobs. Cover and bring to a boil, then turn the heat to medium-low and simmer, stirring occasionally, until the potatoes are tender, about 25 minutes.
Discard the cobs and bay leaf. Transfer 1½ cups of the soup to a blender and purée, then stir the purée back into the chowder to thicken. Season to taste with salt and black pepper. Garnish with the basil and reserved bacon and serve hot.