Greek Corn Chowder is a refreshing, flavorful twist on a classic chowder—an excellent way to use up fresh summer corn.
We’re in the home stretch of summer, and that means corn season is in full swing. This Greek Corn Chowder takes everything you love about corn chowder—creamy base, tender potatoes, sweet corn—and brightens it with oregano and traditional Greek garnishes for a fresh, savory finish.
This recipe is straightforward and family-friendly. It comes together quickly—about 30 minutes from start to finish—so it’s perfect for a weeknight dinner, a casual gathering, or a holiday side. The combination of bacon, cheddar, and oregano gives the chowder a comforting depth, while feta, tomatoes, and olives add the Mediterranean brightness that makes this version stand out.
Serve the chowder with crusty bread for dipping, or offer small plates of additional toppings so everyone can customize their bowl. The recipe scales easily if you’re feeding a crowd—just increase the quantities and simmer a little longer if needed.
The finished chowder is creamy and comforting, with pops of sweet corn and the salty, tangy notes of feta and olives. It’s a comforting, Mediterranean-inspired twist that tastes like summer in a bowl.
Greek Corn Chowder
Prep Time: 20 minutes
Cook Time: 30 minutes
Ingredients:
- 5 slices bacon, roughly chopped
- 1 yellow onion, diced
- 1 lb golden potatoes, cut into small cubes
- 4 cups chicken stock
- 2 tbsp all-purpose flour
- 1/2 cup milk
- 3 cups fresh or thawed frozen corn
- 1/2 cup heavy whipping cream
- 1 cup white cheddar cheese, shredded
- 1 tbsp dried oregano
- salt and pepper to taste
- Feta, for garnish
- Grape tomato halves, for garnish
- Olives, for garnish
- Fresh oregano leaves, for garnish
Directions:
- Heat a large Dutch oven over medium heat. Add the chopped bacon and cook until crisp. Remove the bacon with a slotted spoon and drain on paper towels, leaving the rendered fat in the pot.
- Add the diced onion to the same pot and cook about three minutes, until translucent.
- Add the cubed potatoes and chicken stock. Stir, bring to a boil, then reduce heat, cover, and simmer for about 10–12 minutes, or until the potatoes are fork-tender.
- In a small bowl, whisk together the milk and all-purpose flour until smooth. Pour this mixture into the pot and stir to combine. Add the corn, heavy cream, shredded white cheddar, dried oregano, and cooked bacon. Season with salt and freshly ground black pepper.
- Return the chowder to a gentle boil, then reduce heat and simmer for about five minutes more, until heated through and flavors have melded.
- Remove the pot from heat. Ladle the chowder into bowls and garnish with crumbled feta, grape tomato halves, olives, and fresh oregano leaves. Serve warm.
adapted from delish.com
All images and text ©Lauren Grier for The Curious Plate
In summary, this Greek Corn Chowder offers a cozy and flavorful twist on a familiar favorite. The blend of creamy chowder base and Mediterranean garnishes creates a satisfying bowl that highlights sweet summer corn and bright, savory toppings.