Summer Corn Chowder

Servings: 8



  • 4 Strips of Bacon 
  • 2 large (or 3 Medium) Yukon Potatoes, peeled and small-diced 
  • 1 Bunch Green Onions, greens & whites separated
  • 1 tsp Kosher Salt 
  • *6 Corn Cobs, corn sliced off cob 
  • 3 Cups Chicken Broth
  • 2 TBSP Bistro Blend  
  • 1 ½ Cups Milk 
  • 2 TBSP Cornstarch 
Summer Corn Chowder

Notes* Instead of Corn Cobs, you may use about 4 cups of frozen corn (defrosted). To cut away corn from cob, place a small upside down bowl inside a larger bowl and place the corn cobs on top of the small bowl. That way the sliced corn slides down the smaller bowl into the larger bowl. Reserve two 2-3 cobs of corn for simmering.


Step 1:

In a soup pot over medium-high heat, brown bacon until crisp and fat is rendered. Remove and set aside. 

Step 2:

Drain bacon grease until there is about 2 TBSP left in pot. Lower heat and add white and light green parts of diced Green Onions, potatoes and kosher salt. Sauté for 2-3 minutes.

Step 3:

Add chicken stock, corn and two reserved cobs and bring to a boil for 1-2 minutes.

Step 4:

Lower heat, cover and simmer for 10-15 minutes or until potatoes are tender.

Step 5:

Remove lid and season with 2 TBSP of Bistro Blend Seasoning.

Step 6:

In a small bowl, add milk and 2 TBSP Corn Starch and stir vigorously, to make a slurry

Step 7:

Add slurry back to soup and stir throughout. Continue to simmer until soup thickens.

Step 8:

Remove corn cobs with tongs.

Step 9:

Garnish with bacon and remaining green parts of Green Onions.