My recipe is adjustable. I don't use cream or flour but it has the methods mentioned if thick and rich is preferred. My stick blender briefly pulsed makes it plenty thick for our likes. Still nice and full flavored but brothy.

Leftovers cooled down became a blender smooth soup with a full head of roasted garlic...

Using a basic method you can create your own recipe.

I do two versions, one is traditional i.e. salt pork or bacon, onions, potato, corn and milk/cream and the other is listed below is the one I prefer.

Corn Chowder

4 slices bacon

2 tsp. butter

1 medium onion minced

3 cups chicken stock

1 medium potato peeled and diced ¼”

1 cup plain Rice Dream

16 oz. frozen shoe peg corn

Over medium heat, sauté bacon in saucepan until very crisp. Remove bacon from pan and drain on paper towel, pat dry. Add butter to pan and melt, add onions to pan, sauté until onions just begin to start to brown. Add potatoes to pan and sauté 2 minutes. Add corn, chicken stock and milk, cover pan and heat until just beginning to simmer; reduce heat and allow to cook until potatoes are fork tender. Serve immediately or remove pan from heat and refrigerate at least 4 hours. Reheat over low heat and serve. Makes 4 servings

For Corn Crab Chowder:

At the end, add 8 oz. of fresh lump blue crab meat, heat through and serve.

Kate, this is one of my favorites...from Bon Appetit circa 1994. Fresh, grilled corn is delicious but I've made it with frozen corn, too. There's a link following this recipe for Ina G's Cheddar Corn Chowder...another good one.

Roasted Corn Chowder With Potatoes and Bacon

8 ears corn (or 8 cups frozen)
1 large red bell pepper (see *Note below)
6 slices bacon, diced
2 cups chopped onion
3 T. butter
1/2 tsp. dried thyme
1/4 cup flour
6 cups chicken stock
2 large russet potatoes, peeled and diced
1 1/2 cups half and half

Garnish: chopped chives or green onion

Grill corn over medium-high heat until slightly charred and crisp/tender (about 12 minutes), turning often. Grill or roast pepper until blackened on all sides. Seal pepper in paper bag and let stand 10 minutes. Peel, seed and chop. Cut kernels from corn.

Sauté bacon in large pot over medium heat until just crisp. Add onion, butter and thyme; sauté until onion is soft, about 10 minutes. Sprinkle with flour and stir 2 minutes. Gradually mix in stock. Add potatoes and simmer until tender, about 10 minutes. Stir in corn, chopped pepper, and half and half. Simmer for about 25 minutes. Season well with salt and pepper. (Can be prepared 1-2 days ahead. Cover and chill. To serve, bring to simmer, thinning with more stock, if necessary.) Serve, garnished with chives or green onion.

*Note: Jarred, roasted peppers can be substituted instead of charring it yourself, or you can chop raw bell pepper and just sauté it with the onion.

https://www.foodnetwork.com/recipes/ina-garten/cheddar-corn-chowder-recipe-1940973

A few years back, I created a very good "Southwestern" style corn chowder. Relatively low fat because I used a lot of chicken broth. I made some "creamed corn" using a blender and left other fresh corn pieces whole. If I recall correctly, I grilled or charred some of the corn on the cob over a wood fire and coals. I included some chipotles and fresh jalepenos, cilantro. It also included potatoes, garlic and onions.

I had it all tweaked and typed up and in a document protector.

I haven't been able to find the thing in years. I think I need to tidy up my office. Meanwhile, does anyone know of a similar recipe? I'd prefer not to rely on any meat for flavor.

The recipes is above look delicious.

CA Kate, did you find one you enjoyed?

I do a 'no recipe" corn chowder.....
Sautee 1/4 cup chopped onion, and 1/4 cup chopped celery in 2 T butter until very soft....add 2 T flour and stir and cook 30 seconds....and add a quart of chicken broth and a cut up large Russet potato. Cook until the potato pretty well falls apart....add about 2 cups of corn....either frozen or fresh off the cob ( lots better!!) and a can of cream style corn....add a good amount of black pepper and serve. ..if you are feeling skinny a cup of sour cream stirred in is really good!!
Or you can "make it Southwest" by adding chopped red and green peppers to the vegetable sautee at the beginning.

Thanks, Lindac92.

I will probably wait for local corn season and try these recipes. I like to make big batches of soup, sometimes freeze some, but I don't mind staggered leftovers. Then I don't necessarily have to cook when I'm busy with projects or not in the mood.

I like Martha Stewart’s “Easy Summer Corn Chowder” recipe. I use more corn than suggested in the recipe.

MJ

I have not made the chowder yet. Life got in the way. I'm thinking if heading over to the Fresno State Farm Market and getting some fresh. I like the idea of grilling it a bit first. And, I have jalepinos in the garden.

This one is a dynamite recipe but it does have chicken in it so may not be what you are looking for. It is drop dead delicious and many thanks to Woodie for posting it years ago..it;s a go to for me

Mexican Chicken Corn Chowder (From Woodie)

Servings

1 -1/2 lb. boneless skinless chicken

-breasts

1/2 Cup chopped onion

1 to 2 garlic cloves, minced

3 Tbl butter

1 Cup Good Chicken Broth

1 Tsp ground cumin

2 Cup half-and-half cream

2 Cup (8 oz.) shredded Monterey Jack or

-Cheddar cheese

1 Can (16 oz.) cream-style corn

1 Can (16 oz.) regular corn

1 Can (4 oz.) chopped green chilies, undrained

1 Tsp hot pepper sauce (I use more)

2 medium tomatoes, chopped

Fresh cilantro or parsley, optional

Cut chicken into small, bite-sized pieces.

In a Dutch oven, brown chicken, onion and garlic in butter until chicken is no longer pink.

. Add to pan along with cumin; bring to a boil.

Reduce heat, cover and simmer for 5 minutes.

Add next 5 ingredients. Cook and stir over low heat until cheese is melted. Stir in tomato.

Serve immediately; garnish with cilantro if desired.

NOTE: original recipe called for 2 bouillon cubes disolved in 1 cup hot water

Thanks, Chase. I bet it's delicious, albeit a tad rich.

It is chowder after all......;')

I do 2% substitute milk for the half and half