Mark Bittman’s Summer Corn Chowder: A Taste of Sunshine in a Bowl

The memory is as vivid as the golden kernels themselves: my grandmother, standing over a steaming pot, the scent of sweet corn and smoky bacon swirling through her sun-drenched kitchen. This corn chowder, a recipe passed down from her mother, was the taste of summer. We’d gather around her worn wooden table, bowls brimming with the creamy, comforting soup, and for a little while, all was right with the world. It’s a flavor that instantly transports me back to those carefree days.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Servings: 4-6
• Dietary Type: Varies (see variations)

Ingredients

• 6 ears corn (fresh)
• 1 teaspoon salt
• 1 teaspoon pepper (freshly ground)
• 4 slices bacon (preferably thick-cut, chopped into 1/4-inch pieces)
• 1 onion, chopped
• 4 cups milk (low fat)
• 1 tablespoon cornstarch
• 1/4 cup scallion, freshly sliced green parts only

Equipment Needed

• 4-quart pot with tight-fitting lid
• Large skillet
• Small bowl
• Whisk
• Knife

Instructions

1. Begin by preparing the corn. Shuck all six ears, then stand each ear upright in a large bowl. Use a sharp knife to carefully scrape off the kernels, letting them fall into the bowl. Set the kernels aside.

2. In a 4-quart pot with a tight-fitting lid, combine the corn cobs, 1 cup of water, a sprinkle of salt, and a sprinkle of pepper. Place the pot over medium-high heat. Bring the mixture to a boil, then reduce the heat to low so the water bubbles gently. Cover the pot and cook for 20 to 30 minutes. This step is crucial for extracting the maximum corn flavor from the cobs. Leave the cobs in the pot until you are ready to make the soup, then discard them, reserving the flavorful corncob stock.

3. While the corncobs are simmering, prepare the bacon and onion. In a large skillet over medium heat, cook the chopped bacon until it begins to render its fat and turn golden-brown, approximately 4 to 6 minutes. Stir occasionally to ensure even cooking and prevent burning.

4. Add the chopped onion to the skillet with the bacon. Continue to cook, stirring occasionally, until the onion softens and becomes translucent, about another 5 minutes. The onion will absorb some of the bacon fat, adding depth to the soup’s flavor.

5. Once the corncob stock is ready, discard the cobs and transfer the stock to the skillet with the bacon and onion. Add the milk (low fat), the reserved corn kernels, and the bacon and onion mixture to the stock. Bring the soup to a boil, then immediately reduce the heat to low so that the soup bubbles gently.

6. Cook the soup, uncovered, stirring frequently to prevent scorching, until the corn is tender. This should take approximately 10 minutes. Stirring is essential to prevent the milk from sticking to the bottom of the skillet and burning.

7. In a small bowl, whisk the cornstarch with 2 tablespoons of water until the mixture is completely smooth and free of lumps. This creates a slurry that will thicken the soup.

8. Slowly add the cornstarch slurry to the soup, stirring constantly until the soup thickens slightly. This should only take about a minute. Be careful not to add too much cornstarch at once, as this can cause the soup to become too thick.

9. Taste the soup and adjust the seasoning as needed. Add more salt and pepper to taste.

10. Garnish with the freshly sliced green parts of the scallion and serve immediately.

Expert Tips & Tricks

• For a richer flavor: Use heavy cream instead of low-fat milk. You can also add a knob of butter to the soup during the last few minutes of cooking.
• Spice it up: Add a pinch of red pepper flakes or a dash of hot sauce to the soup for a little heat.
• Vegetarian variation: Omit the bacon and use vegetable broth instead of corncob stock for a vegetarian version. You can also add a tablespoon of olive oil to the skillet in place of the bacon fat.
• Make it ahead: The chowder can be made a day ahead of time. Store it in the refrigerator and reheat gently before serving. The flavors will meld together even more overnight.
• Thickening issues: If your soup doesn’t thicken enough with the cornstarch slurry, you can mix another teaspoon of cornstarch with a tablespoon of cold water and add it to the soup. Continue stirring until the soup reaches your desired consistency.

Serving & Storage Suggestions

Serve the chowder hot, garnished with freshly sliced scallions. A crusty bread or grilled cheese sandwich makes a wonderful accompaniment.

Leftover chowder can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The soup may thicken slightly as it cools, so you may need to add a little milk or water to thin it out before reheating.

Freezing is not recommended, as the milk may separate and the texture of the corn may become mushy.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	384.8 kcal	N/A
Calories from Fat	137 g	36%
Total Fat	15.2 g	23%
Saturated Fat	7.1 g	35%
Cholesterol	39.6 mg	13%
Sodium	771.7 mg	32%
Total Carbohydrate	53.8 g	17%
Dietary Fiber	5 g	20%
Sugars	9.3 g	37%
Protein	15.4 g	30%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegan Corn Chowder: Replace the bacon with smoked paprika for a smoky flavor and use a plant-based milk alternative like almond or oat milk. Ensure your vegetable stock is also vegan-friendly.
• Spicy Corn Chowder: Add a diced jalapeño pepper along with the onion for a kick. You can also use a pinch of cayenne pepper.
• Seafood Corn Chowder: Add cooked shrimp, crab, or lobster during the last few minutes of cooking.
• Potato Corn Chowder: Add diced potatoes along with the corn kernels for a heartier soup.
• Creamy Corn Chowder: Replace the low-fat milk with heavy cream or half-and-half for a richer, more decadent soup.

FAQs (Frequently Asked Questions)

Q: Can I use frozen corn instead of fresh corn?
A: Yes, you can use frozen corn if fresh corn is not available. Thaw the corn before adding it to the soup. The flavor may not be quite as sweet as fresh corn, but it will still be delicious.

Q: How can I make this soup thicker without using cornstarch?
A: You can puree about a cup of the cooked soup using an immersion blender or a regular blender, then stir it back into the pot. This will add body and thickness to the soup.

Q: Can I add other vegetables to this soup?
A: Absolutely! Diced potatoes, carrots, celery, or bell peppers would all be great additions. Add them along with the onion.

Q: How do I prevent the milk from scorching on the bottom of the pot?
A: Stir the soup frequently, especially as it simmers. Using a heavy-bottomed pot can also help distribute the heat more evenly and prevent scorching.

Q: Can I use chicken broth instead of water for the corncobs?
A: Yes, using chicken broth will add even more flavor to the soup. Vegetable broth is also a good option.

Final Thoughts

Mark Bittman’s Summer Corn Chowder is more than just a recipe; it’s an invitation to savor the simple pleasures of summer. The sweet corn, smoky bacon, and creamy broth create a symphony of flavors that will warm your soul. I urge you to gather your ingredients, embrace the process, and create your own memories with this delightful soup. Don’t hesitate to experiment with variations and make it your own. Share your creations and feedback – and maybe a cherished memory or two! Bon appétit!