Mmm, this one is seriously to die for.
Of course this tastes best with fresh sweet corn, but you can ALWAYS use frozen corn, year round, to make yourself a pot of this goodness. 

I’ve included a non-meat variation for this soup (’cause in this house, most meals are modified to keep the vegetarians, meat-o-tarians, and those in between, HAPPY).

Follow the traditional recipe, and you’ll get my
Cheesy Vegetarian Corn Chowder
Want it with some meat AND a kick? Follow the variations in green to get
Spicy Corn Chowder with Bacon and Chilis

In a large dutch oven or stockpot, melt a stick of butter, then add a chopped onion, 2 carrots and a stalk of celery.  Throw in a few cloves of chopped garlic while you’re at it.

OK–If ya gotta have your bacon, instead of the full stick of melted butter, cook 1/4 lb of chopped, extra thick bacon in your dutch oven first. Once cooked, removed bacon and all but 1/4 cup of rendered drippings.  Melt in 1/4 cup butter (or half stick).  THEN add veggies and cook.

 While the veggies soften, shuck a half dozen pieces of fresh sweet corn, and very carefully, slice the corn off the cobs using a nice sharp knife.

Once your veggies are nice and soft in all that butter, stir in a half cup of flour, along with your salt and pepper.
Here’s something different–add in some tumeric, for an extra burst of earthy flavor (it’ll also pair nicely with the chilies if you choose to add them). The deep color of the tumeric will give your chowder a lovely yellow hue.

Now, mix to thouroughly coat all the vegetables with the flour/spice mixture, and cook for 3 minutes, until everything is a blond-brown.

Time to add the broth.
To keep it completely vegetarian, you’ll want to use Vegetable stock.
Otherwise, Low Sodium Chicken broth (48oz) is the way to go.
Stir as you pour it in (er…unless you’re taking a picture).
Next, add 2 cups half and half, and bring to a boil.
Add 2 diced Idaho potatoes (or whatever kind you’ve got)
and bring it all to a hard boil.
After 10 minutes, add your corn (should be about 5 cups).

To spice it up, add in 1 whole can of diced green chlies, and/or 1 canned, diced chioptle pepper (or 2 for some serious heat).

Allow to low-boil for another 7-8 minutes
Remove from heat and stir in cheese and herbs.
Parsely and thyme pair well with the traditional corn chowder.
Toss some chopped chives onto the Chili Corn Chowder.
Pour yourself a big bowl, garnished just how you like (my hunny will take extra bacon on his, of course).

Serve every bowl with a big ol’ piece of crusty bread, for dipping, of course.
Mmm, mmm, good.
I won’t even tell you how much I ate right out of the soup pot BEFORE I even ate my own giant bowl.
And later when I put the leftovers in the fridge…I just couldn’t resist another bite or two.
Can hardly wait for lunch tomorrow 🙂

Oh, and all the kiddos all cleaned their bowls too, and you mamas know that’s always nice to see.

Give it a try and let me know how ya like it!
for an easy-print version of this recipe.