Creamy Corn Chowder

  • 30 mins
  • 19 ingredients


  • Extra Virgin Olive Oil 2 Tbsp.
  • Butter 2 Tbsp.
  • Bacon, chopped 4 slices
  • Onion, peeled and chopped 1 medium
  • Farm Fresh Corn, Scraped from Cob 5-6 ears
  • Zucchini, chopped 1 medium
  • Red Potatoes, unpeeled, chopped 4 small
  • Red Bell Peppers, seeded and chopped 1 medium
  • Bay Leaf 1 leaf
  • Fresh Thyme or Dried Thyme 5-6 sprigs fresh/1/4 tsp. dried
  • Paprika 1 1/2 tsp.
  • Salt To taste
  • Fresh Ground Pepper To Taste
  • All Purpose Flour 1/4 cup
  • Low Sodium Chicken Stock 1 Quart
  • Water 1/2 cup
  • Heavy Cream 1 1/4 cups
  • Fresh Parsley, chopped 1/2 cup
  • Cayenne Pepper Pinch or to taste

It’s corn season!!!  Here’s the recipe for one of my favorite ways to eat summer corn (of course the best way is right off the cob, steamed and served with some butter and salt). Heat a large Dutch Oven over medium-high heat with olive oil.  Add bacon to hot oil and cook until crispy around the edges.  Add onions, corn, zucchini, potatoes, peppers, bay leaf, thyme, paprika, and salt and pepper to the pot.  Cook until vegetables begin to softened, stirring occasionally, about 7-8 minutes.  Melt butter into pot of vegetables.  Once melted, sprinkle in flour, stir and cook for about 1 minute.  Then, stir in stock and water, let it come to a bubble.  Next stir in cream, parsley, and cayenne pepper.  Simmer for about 5 minutes, stirring.  Lastly, season with salt and pepper as needed.  Serve hot with oyster crackers if desired.  Enjoy!


Chopped Vegetables






Veggies in the Pot

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