American
Midwest Corn Chowder
Sweet summer corn, smoky Gouda, and a velvety cream base — the Midwest in a bowl.
Recipe by Cyman Huang
Cooked, styled and photographed in his kitchen.
The Midwest's agricultural bounty peaks in midsummer, when sweet corn arrives at every roadside stand and farmers market.
This chowder captures that peak-season sweetness in a rich, smoky, creamy soup. Smoked Gouda — Wisconsin produces exceptional smoked cheeses — adds a depth that turns a simple corn soup into something memorable.
Watch it come together
Ingredients
- 6 ears fresh sweet corn (or 4 cups frozen corn kernels)
- 4 strips thick-cut bacon, diced
- 1 large yellow onion, diced
- 3 stalks celery, diced
- 3 cloves garlic, minced
- 1 medium jalapeño, seeded and diced
- 3 tbsp all-purpose flour
- 4 cups chicken stock
- 1 cup heavy cream
- 1 lb Yukon Gold potatoes, diced ½-inch
- 6 oz smoked Gouda, grated
- 1 tsp smoked paprika
- 1 tsp kosher salt
- ½ tsp white pepper
- 2 green onions, sliced
- Hot sauce to taste
Method
- 1
CUT THE CORN: Stand each ear upright and cut the kernels off with a downward stroke. Then scrape the cob with the back of the knife to extract the 'corn milk' — the starchy liquid that adds tremendous richness.
- 2
RENDER BACON: In a large pot over medium heat, cook bacon until crispy. Remove with a slotted spoon and set aside. Leave 2 tablespoons of fat in the pot.
- 3
SAUTÉ: Add onion, celery, and jalapeño to the fat. Cook until softened, 6–8 minutes. Add garlic, cook 1 minute. Add smoked paprika.
- 4
MAKE THE BASE: Sprinkle flour over the vegetables, stir and cook 2 minutes. Gradually whisk in chicken stock. Add potatoes and bring to a simmer.
- 5
COOK: Simmer 12–15 minutes until potatoes are just tender. Add corn kernels and corn milk. Simmer 5 minutes more.
- 6
ADD CREAM & CHEESE: Stir in heavy cream. Reduce heat to low. Add smoked Gouda in handfuls, stirring after each addition until melted. Do not boil after adding cheese.
- 7
Season with salt and white pepper. Ladle into bowls, top with reserved bacon, green onions, and a few dashes of hot sauce.
Substitutions
- Chef's tip: char 2 or 3 corn cobs over a hot grill or gas flame before cutting off the kernels — the smoky sweetness plays beautifully against the Gouda.
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