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. 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

Summer corn chowder served in a black bowl with bread

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.

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.

Using a ladle to spoon Summer Corn Chowder into a bowl

Extra Corn Flavor

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.

Corn kernels being cut from the cob

Dairy free corn chowder

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.

A view from overhead showing the vibrant colors of the corn, red pepper and celery in Summer Corn Chowder

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.

Yield: 4

Summer Corn Chowder

A black bowl filled with corn chowder and red peppers on a board with sliced bread

Sweet corn, red pepper and potato swimming in a light, creamy broth.

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes


  • 4 corn on the cob, husks removed or 4 cups of frozen corn defrosted
  • 4 1/4 cups ( 2 1/4 pints) 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 (236 ml) whole milk
  • Small grating of fresh nutmeg
  • 2 chives, finely chopped


  1. If making the soup using the frozen corn, skip steps 2 & 3.
  2. 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.
  3. 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.
  4. 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.
  5. Stir in the garlic and cook for 1 minute, then add the corn, salt and pepper, mix well.
  6. 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.
  7. 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.
  8. Serve warm and garnish with chopped chives

Nutrition Information



Amount Per Serving Calories 158Saturated Fat 1gCholesterol 6mgSodium 1348mgCarbohydrates 19gFiber 3gSugar 8gProtein 4g