Summer Corn Chowder
Summer Corn Chowder is the perfect use for sweet summer corn and is delicious, vegetarian 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.
This is the easiest Summer Corn Chowder. It be served as 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/vegan. 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.