Sweet Summer Corn Chowder
Sweet corn shines in this rich yet light summer chowder, creating a perfect balance that celebrates the peak of corn season. This vibrant corn soup recipe defies expectations by being simultaneously rich and refreshing—perfect for those warm evenings when you want comfort food without the heaviness.
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Servings: 6 servings
Calories: 275kcal
Equipment
- Dutch Oven or Heavy-Bottomed Pot
- Sharp Knife
- Wide Bowl
Ingredients
Main Ingredients
- 6 ears fresh sweet corn husked (about 4-5 cups kernels)
- 2 tablespoons unsalted butter
- 1 medium yellow onion finely diced
- 2 medium carrots diced
- 2 celery stalks diced
- 1 red bell pepper seeded and diced
- 3 garlic cloves minced
- 1 pound yellow potatoes diced into ½-inch cubes
- 4 cups vegetable or chicken broth
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 cup half-and-half or full-fat coconut milk for dairy-free option
- 2 tablespoons all-purpose flour or cornstarch for gluten-free option
- salt and freshly ground black pepper to taste
- 2 tablespoons fresh chives or green onions chopped
Instructions
- Cut the kernels off the corn cobs by standing each cob upright in a wide bowl and carefully slicing downward. After removing the kernels, scrape the cobs with the back of your knife to extract the sweet corn "milk". Reserve 1 cup of corn kernels for adding texture later.
- Melt butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion, carrots, and celery, sautéing for 5-7 minutes until softened but not browned.
- Add the diced bell pepper and minced garlic, cooking for another 2 minutes until fragrant.
- Stir in most of the corn kernels (remember to reserve that 1 cup!), potatoes, thyme sprigs, and bay leaf. Season with ½ teaspoon salt and ¼ teaspoon pepper.
- Add the broth and bring to a simmer. Reduce heat to medium-low, cover partially, and cook for about 15-20 minutes until the potatoes are fork-tender.
- In a small bowl, whisk together the half-and-half and flour to create a slurry. Slowly pour this mixture into the soup, stirring constantly. Simmer for another 5 minutes until the chowder thickens slightly.
- Add the reserved cup of corn kernels and cook for just 3 minutes more. Remove the thyme sprigs and bay leaf before serving. Garnish with fresh chives or green onions.
Notes
This chowder will keep in an airtight container in the refrigerator for up to 3 days. The flavors actually intensify overnight, making it an excellent make-ahead meal. When reheating, do so gently over medium-low heat, stirring occasionally and adding a splash of broth if needed to restore consistency.
For freezing, omit the dairy before freezing and add it fresh when reheating. Frozen chowder maintains quality for up to 2 months when properly stored.
Nutrition
Calories: 275kcal | Carbohydrates: 42g | Protein: 8g | Fat: 10g | Fiber: 5g | Sugar: 11g
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