Listen… I know summer soup can be a divisive topic. My house is a year-round soup house, but if you’re just starting to dip your toe into the world of warm-weather soups, corn chowder is the best place to start. This one takes peak-season sweet corn and transforms it into something way beyond your basic grilled corn.

This recipe starts with bacon (always a good sign). The corn cooks down with potatoes and aromatics in those bacon drippings to build a rich base. It’s broth-based so it stays light, but blending a portion gives you that creamy texture. Then a whole wheel of Boursin takes it to the next level. Top it with plenty of crispy bacon, and you’ve got a chowder that may not be traditional—but will quickly become a favourite.

If you’re looking for more Soups that Don’t Suck you can check them out here!

Toasted Orzo Chicken Soup

Creamy Tuscan Tortellini Soup

Golden Garlic Soup

Nordic Potato Leek Soup

Italian Broccoli Parmesan Soup

Why You’ll Love this Recipe:

• Light enough for summer: Sweet corn is the perfect base for a warm-weather soup that still feels fresh.
• Quick and easy: Ready in under 45 minutes, but tastes like it simmered all day.
• Customizable: Load it up with any toppings you love…shredded cheddar, sour cream, or even a drizzle of chili oil.
• Stovetop only: You don’t have to turn the oven on for this one, so the kitchen will stay cool enough to enjoy your soup.

Ingredients for Creamy Corn Chowder:

Fresh corn: You’ll get the best flavour from fresh, in-season corn cut straight off the cob. If corn’s not in season, feel free to sub in about 2 cups of frozen or canned corn, just thaw or drain it first.

Bacon: Adds smoky, salty flavour and crisp texture on top. You’ll also use the drippings to sauté the veggies for extra depth.

Potatoes: I used red and yellow baby potatoes which cook quickly and give you a tender bite, but any kind of potato works. Just cut them into small cubes so they soften in time.

Green onions: You’ll use both parts—sauté the white/light green ends for flavour, and save the dark green tops for a fresh garnish.

Onion: A yellow or white onion works best, diced and sautéed to help build a flavourful base.

Garlic: Freshly minced garlic balances the sweetness of the corn with savoury depth.

White wine: A splash of dry white wine deglazes the pan and adds subtle acidity to balance the sweetness of the corn. Sub with extra broth if you’d rather skip it.

Broth: Chicken or vegetable broth both work here, use whichever you prefer or have on hand.

Bay leaf: Simmered in the broth for subtle earthy depth, then removed before blending.

Boursin: A whole wheel of Boursin Garlic & Fine Herbs Cheese is the magic ingredient for this recipe. Along with blending up some of the soup, Boursin adds such a nice creaminess to the broth-based soup. The Shallot & Chive flavour would also work here.

Salt & black pepper: Keep the seasoning simple but generous, and taste as you go.

Prep for Creamy Corn Chowder:

I like to get all the chopping done before I start cooking to make things as easy as possible.

• Cut the kernels off the corn cobs, and use the back of your knife to get any extra small milky bits off too.
• Chop the onion and mince the garlic.
• Chop the potatoes into small pieces so that they cook quickly in the soup.
• Chop the green onions, keeping the white/light green parts and dark green tops separate.
• Chop up your bacon (it’s easier to chop raw and you can even use kitchen shears here).

How to Make Creamy Corn Chowder.

Step One:

Slice the kernels off the cob (if not prepped already) and use the back of your knife to scrape off the extra milky bits. Set aside.

Step Two:

Add the chopped bacon to a large pot and cook until crispy. Remove with a slotted spoon and set aside, leaving some of the drippings in the pot.

Step Three:

Add the chopped onion, light parts of the green onion, and potatoes to the pot. Sauté for about 5 minutes, stirring occasionally.

Step Four:

Stir in the corn and minced garlic, then season generously with salt and pepper.

Step Five:

Pour in the white wine and let it cook down for a minute, scraping up any brown bits. Add the broth and a bay leaf. Bring to a boil, then reduce the heat and simmer for 15 minutes, until the potatoes are tender.

Step Six:

Remove the bay leaf. Blend a portion of the soup and then stir it back into the pot (you can also use an immersion blender here).

Step Seven:

Add the full round of Boursin and stir until melted and creamy.

Step Eight:

Ladle into bowls and top with the crispy bacon, green onion tops, and some more freshly cracked black pepper.

Substitutions for Creamy Corn Chowder:

Corn: If you can’t find fresh corn-on-the-cob, frozen or canned will work in a pinch. You’ll need about 2 cups, thawed or drained.

Bacon: Turkey bacon is a fine swap, just add a drizzle of olive oil when you start sautéing since you won’t have any bacon drippings.

Potatoes: I used some chopped baby potatoes so that they’d cook quickly. Any type of potato works, just chop them up into small cubes.

Onion: A yellow or white onion is best here, but a red onion or 2 shallots would also work for a milder flavour!

White wine: Skip the wine by subbing in an extra ½ cup of chicken broth to deglaze. 

Boursin: I love the flavour and creaminess that you get from Boursin cheese here (I used Garlic & Fine Herbs). If you can’t find Boursin or want a swap, you can use ½ cup of cream cheese (plain or scallion). A dairy-free alternative would also work.

Green onions: No green onions? Use a shallot or leek to sauté with the corn, and swap in chopped chives for the garnish (fresh or dried).

Extra creamy: Stir in ¼ cup of heavy cream or whole milk when the soup is just about done cooking.

Garnishes: You can garnish with anything you’d like. Shredded cheddar, chopped broccoli, chives, or sour cream would all be good additions here.

How to Store Creamy Corn Chowder:

Let the chowder cool completely, then transfer to an airtight container and refrigerate for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if it’s thicker than you like.

It can be stored in the freezer for up to 4 months, just add fresh toppings when you're ready to heat and serve.

This is the perfect recipe to satisfy a summer soup craving. Tag me on social if you try it out, @britacooks! xx