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Creamy Cold Corn Chowder with Bacon Crumbles

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A refreshingly cool and creamy corn chowder studded with smoky bacon crumbles, perfect for summer evenings or casual get-togethers. This easy homemade recipe balances comfort and refreshment with simple ingredients and quick preparation.

Ingredients

Scale
  • 4 cups fresh corn kernels (about 5–6 medium ears) or frozen corn, thawed
  • 6 slices thick-cut bacon, cooked crispy and crumbled
  • 1 medium yellow onion, finely chopped
  • 2 celery stalks, diced
  • 2 garlic cloves, minced
  • 2 cups chicken or vegetable broth (480 ml)
  • 1 cup heavy cream (240 ml) or half-and-half for lighter version
  • ½ cup sour cream (120 ml)
  • 2 tablespoons all-purpose flour
  • 2 tablespoons unsalted butter, softened
  • 2 tablespoons fresh chives, chopped
  • Salt and freshly cracked black pepper, to taste

Instructions

  1. Cook the bacon: Heat skillet over medium heat. Add bacon slices and cook until crispy, about 8-10 minutes, turning occasionally. Transfer bacon to paper towel-lined plate and crumble once cooled. Reserve about 1 tablespoon of bacon fat in the skillet.
  2. Sauté vegetables: In the same skillet with bacon fat, add butter and melt over medium heat. Add chopped onion and celery; sauté until translucent and soft, about 5 minutes. Add minced garlic and cook for another 1 minute until fragrant.
  3. Add corn and flour: Stir in fresh corn kernels and sprinkle flour over the mixture. Cook, stirring constantly, for about 2 minutes to eliminate raw flour taste and lightly toast it.
  4. Simmer chowder base: Gradually pour in chicken broth, stirring to combine and avoid lumps. Bring mixture to gentle simmer and cook for 10 minutes until slightly thickened.
  5. Blend for creaminess (optional): Use immersion blender to partially puree chowder for creamier texture, leaving some corn kernels whole. If using regular blender, cool soup slightly before blending in batches.
  6. Add cream and sour cream: Stir in heavy cream and sour cream until fully incorporated. Season with salt and freshly cracked black pepper to taste. Chill chowder in refrigerator for at least 2 hours to develop flavors and cool thoroughly.
  7. Serve: Ladle cold corn chowder into bowls and top generously with crispy bacon crumbles and chopped chives.

Notes

If chowder is too thick after chilling, thin with a splash of cold broth or water. Adjust salt and pepper after chilling as cold temperatures can dull flavors. For dairy-free version, substitute coconut cream and dairy-free sour cream. For vegetarian, omit bacon and add smoked paprika and roasted red peppers. Use gluten-free flour to make gluten-free.

Nutrition

Keywords: cold corn chowder, creamy corn soup, bacon crumbles, summer soup, chilled chowder, easy corn chowder, homemade corn soup

Find it online: https://avabake.com/creamy-cold-corn-chowder-with-bacon-crumbles-easy-homemade-recipe/