Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Summer Corn Chowder with Scallions, Bacon & Potatoes

Scott Phillips

Yield: Yields about 5-1/2 cups.

Servings: 6 as a first course

When you’ve got fresh corn coming out of your ears, use them in this quick, satisfying soup, which uses the cobs to infuse even more corn flavor into the broth.


  • 5 ears fresh corn
  • 7 oz. scallions (about 20 medium)
  • 3 slices bacon, cut into 1/2-inch pieces
  • 1 Tbs. unsalted butter
  • 1 jalapeño, cored, seeded, and finely diced
  • 1 tsp. kosher salt; more to taste
  • Freshly ground black pepper
  • 3-1/2 cups low-salt chicken broth
  • 1 large Yukon Gold potato (8 to 9 oz.), peeled and cut into 1/2-inch dice (about 1-1/2 cups)
  • 1-1/2 tsp. chopped fresh thyme
  • 2 Tbs. heavy cream

Nutritional Information

  • Nutritional Sample Size based on six servings
  • Calories (kcal) : 180
  • Fat Calories (kcal): 60
  • Fat (g): 7
  • Saturated Fat (g): 3
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 2.5
  • Cholesterol (mg): 15
  • Sodium (mg): 320
  • Carbohydrates (g): 25
  • Fiber (g): 3
  • Protein (g): 8


  • Husk the corn and cut off the kernels. Reserve two of the corn cobs and discard the others. Trim and thinly slice the scallions, keeping the dark-green parts separate from the white and light-green parts.
  • Cook the bacon in a 3- or 4-qt. saucepan over medium heat until browned and crisp, about 5 minutes. With a slotted spoon, transfer the bacon to a paper-towel-lined plate. Pour off and discard all but about 1 Tbs. of the bacon fat. Return the pan to medium heat and add the butter. When the butter is melted, add the white and light-green scallions and the jalapeño, salt, and a few grinds of black pepper. Cook, stirring, until the scallions are very soft, about 3 min.
  • Add the broth, corn, corn cobs, potatoes, and thyme and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer until the potatoes are completely tender, about 15 min. Discard the corn cobs.
  • Transfer 1 cup of the broth and vegetables to a blender and puree. Return the puree to the pot and stir in the cream and all but 1/3 cup of the scallion greens. Simmer, stirring occasionally, for a couple of minutes to wilt the scallions and blend the flavors. Season to taste with salt and pepper and serve sprinkled with the bacon and reserved scallions.

Use any extra bacon to make a fresh BLT Salad.


Rate or Review

Reviews (24 reviews)

  • User avater
    22Twain | 08/31/2020

    This has good flavor and is an easy weeknight recipe. Here are a few things that I did to make it (in my opinion) ever better. After the kernels are cut off the cob use a spoon to scrape all the corn milk and solids off the cob; this almost doubles the amount of corn you get off each cob. I tripled the amount of potatoes. Just one potato just didn't seem to add enough creaminess and body to the chowder. I also cut back the chicken broth to 3 cups and made up the difference by adding a half cup of half-n-half. This makes a great summertime meal when served with a BLT!

  • Mall0mar | 07/11/2020

    A neighbor “dropped” off a bag of fresh corn from the farm, and this was the perfect recipe. We grilled the corn in the husks, first, also put the bacon in the grill, too. Much less clean up! I know it adds flavor, but cooking anything in bacon fat is just not good. I also cut the salt in half, knowing the bacon would compensate.
    We were happy with the chowder, it was such a nice summer meal with a green salad.

  • user-7154422 | 09/01/2019

    I've been making this soup for years. It's one of my families favorite corn soup recipes as it's not laden with milk or cream. The fresh corn flavor really shines through. A good crusty bread and a salad is all you need for a delicious meal.

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial