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Summer Corn Chowder Recipe

Summer Corn Chowder Recipe
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4.8 from 28 reviews

This Summer Corn Chowder is a deliciously creamy and comforting soup that highlights the sweetness of fresh corn. It’s the perfect way to enjoy the bounty of summer produce in a warm and satisfying dish.

Ingredients

Units Scale

Fresh Corn Stock:

  • 4 ears fresh corn (kernels removed, cobs reserved)
  • 3 cups water
  • 1 tablespoon olive oil

Corn Chowder:

  • 1 small yellow onion (diced)
  • 2 cloves garlic (minced)
  • 1 celery stalk (diced)
  • 1 medium Yukon gold potato (peeled and diced)
  • 1/4 teaspoon smoked paprika
  • 1/8 teaspoon cayenne pepper (optional)
  • Salt and black pepper to taste
  • 3 cups vegetable broth
  • 1 cup whole milk or half-and-half
  • 2 tablespoons butter
  • 2 tablespoons chopped fresh chives or green onions for garnish

Instructions

  1. Fresh Corn Stock: Place corn cobs in a large pot with 3 cups of water and simmer for 10–15 minutes to make a quick corn stock. Remove and discard the cobs, reserving the liquid.
  2. Corn Chowder: In a separate large pot, heat olive oil over medium heat. Add onion, garlic, and celery and sauté for 4–5 minutes until softened. Stir in diced potato, smoked paprika, cayenne (if using), salt, and pepper. Pour in corn stock and bring to a simmer. Cover and cook for 10–12 minutes or until potatoes are tender.
  3. Add corn kernels and continue to simmer for 5 minutes. Stir in milk and butter and cook for 2–3 more minutes until warmed through. For a creamier texture, blend about 1/3 of the chowder using an immersion blender, then stir to combine.
  4. Garnish with fresh chives or green onions and serve hot or warm.

Notes

  • Add crumbled bacon or a sprinkle of shredded cheddar for a heartier version.
  • For a vegan option, use plant-based milk and butter.

Nutrition

Find it online: https://easy-tapas-recipes.com/summer-corn-chowder-recipe/