Summer Corn Chowder is the perfect use for sweet summer corn and is comfort food that can be enjoyed anytime of the year.
Summer isn’t all about barbecues. When the weather is hot (and it will be happening soon) I don’t always feel like eating a heavy meal, this is why I like to enjoy soup even in the summer, which is just over 1 month away.
This corn chowder can be a delightful appetizer or main dish that can be ready in under 30 minutes. Perfect for a busy weeknight, serve with a side of cornbread (< click text for recipe). It also makes amazing leftovers so you could even take it to work for a light lunch.
To add extra corn flavor to this summer corn chowder, once the kernels are cut from the corn cobs, they are simmered in vegetable stock, bay leaves, peppercorns and garlic. Don’t skip this step, you cannot believe how good it is.
The best way to cut corn kernels from the cob
Place a small bowl, upside down inside a large bowl. Stand the corn upright and cut off the kernels from top to bottom.
Dairy free option
The milk makes this soup thick and rich, but I do have a couple of options to make this soup dairy free. You can use an unflavored, unsweetened dairy-free milk option. Or, take some of the potatoes out of the soup and blend with 1 cup of vegetable stock (to replace the milk) and add back into the cooked soup.
When it’s not corn season
You can make this all year round by using frozen corn. Defrost 4 cups of corn at room temperature and skip steps 2 & 3 of the recipe. Take 1/4 cup of the corn and blend with 1/4 cup of the milk.
- 4 corn on the cob, husks removed or 4 cups of frozen corn defrosted
- 4 1/4 cups vegetable stock (only if using corn on the cob)
- 2 bay leaves (only if using corn on the cob)
- 1 teaspoon whole black peppercorns ((only if using corn on the cob)
- 2 whole garlic cloves, peeled (only if using corn on the cob)
- 1 1/2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 medium red pepper, chopped
- 3 sticks celery, chopped
- 1 large potato, or 2 medium, cubed
- 1 large garlic clove, finely chopped or grated
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup whole milk
- Small grating of fresh nutmeg
- 2 chives, finely chopped
- If making the soup using the frozen corn, skip steps 2 & 3.
- Put a small bowl, upside down in a large bowl. Stand the corn cobs upright on their end and use a sharp knife cut the kernel from top to bottom, removing the kernels so they fall into the large bowl. Set the kernels aside.
- To a large soup pan, add the cobs, stock,1 bay leaf, peppercorns and garlic. Bring to a simmer and cook for 10 minutes. Strain the liquid and discard the cobs and seasonings.
- To the same pan add the olive oil over medium heat until it starts to ripple. Add the onion, pepper, celery and potato, stir and cook for 5 minutes until the vegetables start to soften.
- Stir in the garlic and cook for 1 minute, then add the corn, salt and pepper, mix well.
- If using frozen corn, take 1/4 cup of corn and blend with 1/4 cup of milk. Skip this step if using corn on the cob.
- Stir in the milk, stock (make sure you have 4 cups, if not you can add more stock or water), nutmeg and bay leaf. Bring to a simmer and cook for 15 minutes.
- Serve warm and garnish with chopped chives
Amount Per Serving: Calories: 158 Saturated Fat: 1g Cholesterol: 6mg Sodium: 1348mg Carbohydrates: 19g Fiber: 3g Sugar: 8g Protein: 4g