Tomato Corn Chowder with Bacon and Leeks

Savor the Season

Hello everyone! Yay, September! Even though the seasonal shift is subtle here in Orlando, I’m thrilled for the cooler temps on the horizon. Let’s welcome the change with a comforting bowl of soup!

I’ve been loving the abundance of fresh corn and tomatoes this year, especially in the salads, pastas, and side dishes I’ve made throughout spring and summer. So many delicious things! But as I started thinking about fall, I realized soups are my favorite way to carry those vibrant flavors into cooler weather. There’s something comforting about a soup that uses late-summer ingredients but feels perfect for early fall.

Recently, I came across a Tomato Corn Chowder recipe from Martha’s Vineyard Magazine, and it instantly caught my attention. Two of my favorite ingredients—corn and tomatoes—come together in a soup that’s bright, hearty, and perfect for those breezy September days or crisp October evenings.

This chowder is simple yet rich, starting with bacon and leeks caramelized to create a deep, savory base. Garlic, thyme, coriander, and cumin add warmth, while fresh plum tomatoes cook down to a rich brick-red sauce, with a Parmigiano-Reggiano rind thrown in for extra depth. A quick corn broth made from the cobs ties everything together before adding in a generous amount of sweet corn kernels and crispy bacon for a satisfying finish.

I’ll be honest: this soup takes a bit of prep, from cutting all those tomatoes to slicing the corn off the cob. But it’s the kind of project that’s perfect for a quiet Saturday morning or Sunday afternoon when you have a little extra time. And trust me, once you taste that first spoonful, you’ll know it was worth every minute.

Because it makes a big batch, it’s perfect for freezing. We enjoyed our chowder for three nights in a row without complaint. The tomatoes and corn hold up beautifully after freezing, making this soup a great way to preserve your fall harvest. So, next time you’re tired of making tomato sauce, make a batch of this chowder, freeze some, and savor a little taste of summer during the chilly months.

Serve the chowder with some really good bread to make it a complete meal. I suggest hearty bread made with “The Mother Butter” Garlic Bread or crunchy bread with Caesar Butter.

Recipe inspired by Susie Middleton’s work in Martha’s Vineyard Magazine, known for its delightful local recipes.

Robin Ward

Tomato Corn Chowder with Bacon and Leeks

A vibrant, flavorful soup that’s both fresh and deeply satisfying, this tomato and corn chowder is a true celebration of the season’s best ingredients. The bright, juicy tomatoes blend beautifully with sweet, crisp corn, while smoky bacon and rich Parmigiano bring bold, savory depth. The aroma alone—garlic, thyme, and caramelized leeks—will have you anticipating every spoonful. Yes, there's a bit of prep, but the ingredients are easy to find, and the result is so delicious, you’ll be planning your next batch before you even finish the first. Serves eight, perfect for feeding a crowd or freezing for later!

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Prep Time 30 minutes mins

Cook Time 1 hour hr 20 minutes mins

Total Time 1 hour hr 50 minutes mins

Servings: 8

Course: #maincourse, Soup

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

• 6 ears fresh corn, shucked
• 1 Tbsp extra-virgin olive oil
• 5 thick-cut slices smoked bacon (about 5 ounces), cut crosswise into thin strips
• 2 Tbs butter
• 2-2½ cups sliced leeks, soaked in warm water to loosen dirt, but not drained
• Kosher salt
• 1 Tbsp chopped fresh garlic
• 1 tsp ground coriander or cumin, or a combination
• 6-8 cups medium-diced cored fresh plum tomatoes (include any juices or seeds that escape; you should need about 8 large or 9 medium plum tomatoes)  
• 1 Tbsp chopped fresh thyme
• 1 piece of Parmigiano-Reggiano rind (if you have one), plus a hunk of Parmigiano to grate for garnish (or ½ cup grated)
• ¼-½ tsp  freshly ground black pepper
• 1 tsp balsamic vinegar, plus more if desired
• ¼ cup thinly sliced or chopped fresh basil   (Plus, a bit more for garnish.)

Equipment

• 1 Dutch oven 5-6 qt. or equivalent sized pot

Method

 

1.  Lay a dish towel over a large cutting board. Snap the shucked ears of corn in half. Stand each half on end (flat side down to stabilize) and cut the kernels off. Reserve the cobs. Fold up the dish towel and transfer the kernels to a bowl. 
2. Put 5 cups of water in a Dutch oven that will fit all the corn cobs. Using the back of a paring or other knife, scrape the remaining pulp and milky juice from each cob half directly into the water. Then add the cobs to the pot. Put the pot over high heat, bring to a boil, reduce to a simmer, cover partially, and cook for 30 minutes. Meanwhile, set a strainer over a large glass measure or bowl in the sink. 
3. Remove the pot of corn from the heat. Remove and discard cobs and pour the liquid through the strainer into a bowl or glass measure. You should have about 4 cups. (Measure out and set aside 4 cups for later.)
4. In a large (5- to 6-quart) Dutch oven (I like enameled cast iron) or other large soup pot, heat the olive oil over medium-low heat. Add the bacon and cook, stirring, until crisp, about 10 to 12 minutes. Using a slotted spoon, transfer the bacon to paper towel–lined plates.
5. Add the butter, leeks (lift them out of the water with your hands so that some water still clings to them), and 1 teaspoon salt. Cover and cook, stirring occasionally, until the leeks are translucent, 6 to 8 minutes. Uncover and continue cooking, stirring occasionally, until the leeks are very soft, shrunken, and starting to brown, another 10 to 12 minutes.
6. Add the garlic and either coriander, cumin, or a combination of both. Stir for about 30 seconds until the mixture becomes fragrant.
7. Add the tomatoes (and any accumulated juices), thyme, Parmigiano-Reggiano rind, 1 teaspoon salt, and black pepper. Cover partially and cook, stirring occasionally, until the tomato-leek mixture has reduced and thickened and turned a brick-red color, 18 to 20 minutes. 
8. Add the corn broth to the pot. Bring to a boil, reduce to a simmer, and cook, stirring occasionally (and scraping the bottom of the pan with a spatula or wooden spoon), for 5 to 7 minutes. Add the corn kernels and cook for 2 minutes more.
9. Remove the pot from the heat, remove the Parmigiano-Reggiano rind, and stir in the balsamic vinegar. Taste and season with salt or more vinegar if desired. 
10. Portion the soup into wide, deep bowls, garnish each with some of the bacon, a generous amount of Parmigiano, and some of the basil (if using). Serve right away. Eat with really good bread.

Notes

My Dutch oven is a true workhorse in the kitchen, and I rely on it weekly for a variety of dishes. It’s both durable and surprisingly affordable. 

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