Summer’s Best Corn Chowder

Preparation info
  • Makes


    Soup-Course Servings
    • Difficulty


Appears in
Get in There and Cook: A Master Class for the Starter Chef

By Richard Sax

Published 1997

  • About

Here’s a creamy chowder with full corn flavor; note that it’s made without flour or cream. With shrimp added (see the variation opposite), the chowder becomes a great height-of-summer supper. And the recipe makes enough to feed a crowd or provide ample leftovers.


  • 2 teaspoons vegetable oil
  • 4 thick slices bacon, cut into ½-inch lengths
  • 3


  1. Combine the oil and bacon in a nonreactive large, heavy saucepan or casserole over medium heat. Cook the bacon fairly slowly, stirring frequently with a wooden spoon and pouring off the excess fat once or twice, until the bacon pieces are lightly golden but only partially crisp, 10 to 15 minutes. With a skimmer or slotted spoon, transfer the bacon to a paper towel-lined