Cozy Corn Chowder with Butter Olive Oil

Name: Cozy Corn Chowder with Butter Olive Oil
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6
Cuisine: American
Ingredients: 6 slices bacon, chopped; 2 tablespoons The Little Shop of Olive Oils Butter Olive Oil; 1 medium yellow onion, diced; 2 celery stalks, diced; 2 cloves garlic, minced; 4 cups fresh corn kernels, about 5–6 ears of corn, or frozen corn; 1 1/2 pounds Yukon Gold potatoes, cut into small cubes; 4 cups chicken or vegetable broth; 1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme; 1/2 teaspoon smoked paprika; 1 teaspoon kosher salt, plus more to taste; 1/2 teaspoon freshly ground black pepper; 1 cup heavy cream or half-and-half; 2 tablespoons all-purpose flour; 2 tablespoons water; 2 tablespoons chopped fresh chives or green onions, for serving; Additional Butter Olive Oil, for finishing, optional

August 27, 2026

A white bowl filled with creamy corn chowder, garnished with bacon bits and fresh chives, sitting on a rustic wooden surface next to a slice of crusty bread, a wooden spoon, and a knife.

There’s something about late August and early September that makes us want the best of both seasons. We’re still hanging onto sweet summer corn, but those slightly cooler evenings are starting to whisper, “Soup season is coming!” 🌽🥣

Enter this creamy Corn Chowder with Butter Olive Oil — a cozy, comforting bowl filled with sweet corn, tender potatoes, smoky bacon, and plenty of savory flavor. Instead of relying on lots of traditional butter, we’re reaching for one of our kitchen favorites: Butter Olive Oil from The Little Shop of Olive Oils.

Why Butter Olive Oil Is Perfect for Corn Chowder

Our Butter Olive Oil adds all that familiar rich, buttery flavor while also making it incredibly easy to sauté your vegetables and build flavor right from the beginning. It pairs especially well with sweet corn, potatoes, onions, herbs, and creamy soups.

And honestly? Corn and butter have always been best friends. We’re just giving their relationship a delicious olive oil upgrade.

A Late-Summer Corn Recipe Worth Making

If you’ve been wondering what to make with all that beautiful fresh corn, this is it. Fresh corn cut right from the cob gives this chowder an incredible natural sweetness, but frozen corn works beautifully too — which means you can keep this recipe tucked away for chilly fall and winter nights.

The combination of Butter Olive Oil, fresh corn, Yukon Gold potatoes, onion, celery, bacon, thyme, and cream creates a chowder that’s hearty without being overly heavy.

For an extra pop of freshness, finish each bowl with chopped chives, green onions, cracked black pepper, or even another tiny drizzle of Butter Olive Oil right before serving.

What to Serve with Corn Chowder

This creamy corn chowder is satisfying enough to be dinner all by itself, especially with a warm loaf of crusty bread for dipping. You can also serve it alongside:

A simple green salad
Grilled chicken
Tomato and mozzarella salad
Crusty sourdough or garlic bread
A toasted sandwich or panini

Fresh Corn or Frozen Corn?

When fresh local corn is available, definitely take advantage of it. The natural sweetness makes this homemade corn chowder especially delicious during late summer and early fall.

No fresh corn? No problem. Frozen sweet corn is a great substitute and means this easy chowder can become a year-round comfort-food favorite.

A Little Shop Tip

After cutting the kernels from fresh ears of corn, run the back of your knife down each cob to scrape out the extra corn “milk.” Add it right to the pot. It’s packed with flavor and helps give your chowder an even creamier texture.

And don’t forget the Butter Olive Oil! A little drizzle over the finished bowl adds one last layer of buttery goodness.

Make It Tonight

Sweet corn, creamy potatoes, smoky bacon, and buttery goodness all tucked into one cozy bowl? Yes, please.

This easy Corn Chowder with Butter Olive Oil is exactly what we want when summer is winding down but we’re not quite ready to say goodbye to all those wonderful farm-stand flavors.

Grab your Butter Olive Oil from The Little Shop of Olive Oils and get that soup pot ready — cozy season is calling! 🌽✨

Cozy Corn Chowder with Butter Olive Oil

The Little Shop of Olive Oils

Servings

Prep Time

15 minutes

Cook Time

35 minutes

Calories

415

Cuisine

American

Ingredients

6 slices bacon, chopped
2 tablespoons The Little Shop of Olive Oils Butter Olive Oil
1 medium yellow onion, diced
2 celery stalks, diced
2 cloves garlic, minced
4 cups fresh corn kernels, about 5–6 ears of corn, or frozen corn
1 1/2 pounds Yukon Gold potatoes, cut into small cubes
4 cups chicken or vegetable broth
1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
1/2 teaspoon smoked paprika
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1 cup heavy cream or half-and-half
2 tablespoons all-purpose flour
2 tablespoons water
2 tablespoons chopped fresh chives or green onions, for serving
Additional Butter Olive Oil, for finishing, optional

Directions

Add the chopped bacon to a large soup pot or Dutch oven over medium heat. Cook until crisp. Transfer the bacon to a paper towel-lined plate, leaving about 1 tablespoon of bacon drippings in the pot.
Add the Butter Olive Oil, diced onion, and celery. Cook for 5–6 minutes, stirring occasionally, until the vegetables begin to soften.
Add the garlic and cook for about 30 seconds, just until fragrant.
Stir in the corn, potatoes, broth, thyme, smoked paprika, salt, and black pepper.
Bring the chowder to a gentle boil, then reduce the heat and simmer uncovered for 15–20 minutes, or until the potatoes are fork-tender.
For a creamier chowder, carefully remove about 2 cups of the soup and blend until mostly smooth. Return it to the pot. Alternatively, use an immersion blender for just a few quick pulses, leaving plenty of corn and potato pieces intact.
Stir in the heavy cream.
In a small bowl, whisk together the flour and water until smooth. Slowly stir the mixture into the chowder.
Simmer for another 5 minutes, stirring occasionally, until the chowder has thickened slightly.
Stir in about half of the cooked bacon. Taste and adjust the salt and pepper as needed.
Ladle into bowls and top with the remaining crispy bacon, chopped chives or green onions, freshly cracked black pepper, and an optional drizzle of Butter Olive Oil.