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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 (22 reviews)

  • 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.

  • callaottawa | 09/05/2015

    Excellent chowder. Light, fresh-tasting with a nice crunch from the fresh corn Only change I made is to add the bacon bits to the pot rather than per bowl.. Got rave reviews . Will make some for the freezer for sure while corn is still plentiful.

  • goldendd | 12/16/2013

    I used red potatoes and 1/4 cup of cream and it was excellent.

  • lacemaker | 06/16/2013

    I've made this several times and we love it. My husband is not much into soups nor veggies but with this he can't get enough. We make enough to stock the freezer and have a taste of sunny weather when it gets colder. We can't wait for the corn season to come this year so we can make more!

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