Description

This Summer Corn Chowder is the perfect blend of fresh seasonal ingredients and creamy comfort. Made with sweet corn, tender potatoes, and aromatic herbs, this chowder is light enough for warm weather but still hearty and satisfying. Whether you’re using just-picked corn from the farmer’s market or frozen kernels from the freezer, this easy one-pot meal is quick to prepare and bursting with flavor. Ideal for weeknight dinners, meal prep, or even serving chilled at outdoor gatherings.

Ingredients

Scale

4 ears of fresh corn husks and silk removed
2 tablespoons unsalted butter
1 medium yellow onion finely chopped
2 celery stalks diced
2 medium carrots peeled and diced
3 medium Yukon Gold potatoes peeled and cubed
3 garlic cloves minced
4 cups chicken broth or vegetable broth for a vegetarian option
1 cup heavy cream or half-and-half for a lighter version
1 teaspoon smoked paprika
1/2 teaspoon dried thyme
Salt and freshly ground black pepper to taste
1/4 cup fresh parsley chopped (plus more for garnish)
Crumbled beef bacon shredded cheddar cheese, or extra parsley for toppings (optional)

Instructions

Step 1: Prep the corn

Slice the kernels off each cob using a sharp knife. Hold the cob upright in a large bowl to catch the kernels as they fall. Don’t toss the cobs just yet—we’ll use them for extra flavor in the broth.

Step 2: Sauté the veggies

In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion, celery, and carrots, and sauté for about 5 minutes until softened and fragrant. Stir in the garlic and cook for another minute.

Step 3: Simmer the chowder base

Add the cubed potatoes, corn kernels, and corn cobs (yes, toss the bare cobs right in the pot!) to the pot. Pour in the chicken broth, smoked paprika, thyme, and a generous pinch of salt and pepper.
Bring everything to a gentle boil, then reduce the heat and let it simmer for 20 minutes, or until the potatoes are tender.

Step 4: Blend for creaminess

Remove the corn cobs from the pot and discard them. If you like your chowder creamy but with some texture (my favorite!), use an immersion blender to partially blend the soup. You can also transfer about 2 cups of the soup to a blender, puree it, and stir it back in.

Step 5: Add the cream and season

Stir in the heavy cream and fresh parsley, then taste and adjust the seasoning. Add extra salt or pepper as needed. Let the chowder warm through for a few minutes, but don’t let it boil after adding the cream.

Step 6: Serve and enjoy!

Ladle the chowder into bowls and garnish with your favorite toppings crumbled beef bacon, shredded cheese, or a sprinkle of parsley all work beautifully. Serve it with crusty bread or a simple side salad for the perfect summer meal.

Notes

Corn Tips: Fresh corn on the cob provides the best flavor. Simmer the stripped cobs in your broth for an extra boost of sweetness and depth.
Dairy-Free Option: Replace cream with canned coconut milk or a non-dairy creamer. The texture stays rich without the dairy.
Make It Vegan: Use vegetable broth and plant-based milk. Skip bacon or replace with smoked paprika or coconut bacon for flavor.
Texture Tip: For a thick, creamy chowder without flour, blend about one-third of the soup and stir it back in.
Add Protein: Stir in cooked shrimp, crab, or shredded rotisserie chicken to make this chowder a complete meal.
Spice It Up: Add jalapeños, chipotle powder, or red pepper flakes for a spicy variation.
Storage: Keeps in the fridge for up to 4–5 days. Can be frozen (preferably before adding cream) for up to 2 months.