Corn and Potato Chowder with Bacon and Tomatoes

An overhead view of two white soup crocks of corn chowder garnished with bacon, tomatoes, corn, and scallions, a whole ear of corn, a spoon, and a scattering ingredients in the background.

5 from 1 vote

Corn and Potato Chowder with Bacon and Tomatoes

Corn and potato chowder with bacon and tomatoes is a creamy summer soup made with fresh sweet corn, tender potatoes, and smoky bacon, finished with juicy tomatoes and a touch of cream.

Prep Time25

Cook Time30

Total Time55

Course: Soups

Cuisine: American

Servings: servings

Author: Lynne Webb

Ingredients

8 ears sweet corn husked
1/4 lb bacon cut into 1/2-inch pieces
2 tablespoons unsalted butter
1/2 cup chopped sweet onion
1 clove garlic minced
3-1/2 cups low sodium chicken broth
8 ounces red bliss potatoes cut into 1/2-inch cubes
Salt and freshly ground black pepper
1 pint cherry or grape tomatoes halved
Salt and freshly ground black pepper
1/4 cup heavy cream
3 scallions thinly sliced

Instructions

Cut the kernels from the corn cobs and set aside. If desired, use the back of a knife to scrape the cobs and extract the corn milk; reserve it with the kernels (see notes).
In a medium soup pot, cook the bacon over medium heat until crisp. Transfer to a paper towel-lined plate and set aside. Drain all but 1 tablespoon of the bacon fat from the pot, then add the butter.
Add the onion and sauté until the onion is soft and lightly golden, 3 to 4 minutes. Add the garlic and sauté for another minute until fragrant.
Add the chicken broth and potatoes. Cover, bring to a simmer, and cook until the potatoes are just beginning to soften, about 6 minutes.
Stir in the corn kernels, reserved corn milk (if using), and cooked bacon. Season lightly with salt and pepper. Cover and continue cooking, stirring occasionally, until the corn is tender and the potatoes are fully cooked, about 10 minutes.
Using a slotted spoon, transfer 1 to 1-1/2 cups of the corn, potatoes, and bacon to a bowl and set aside. Purée the remaining soup in the pot with an immersion blender until smooth (or carefully transfer to a conventional blender and purée in batches).
Return the reserved corn mixture to the pot and stir in the tomatoes. Cook until the tomatoes are heated through, about 2 minutes. Taste and adjust the seasoning as needed.
Stir in the heavy cream and remove the chowder from the heat. Ladle into bowls and garnish with sliced scallions before serving.

Notes

For Extra Corn Flavor: After removing the kernels, scrape the cobs with the back of your knife to collect the starchy liquid often called corn milk. Adding it to the chowder enhances both the natural sweetness of the corn and the soup's creamy texture.

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