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. 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 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.

Flavor Tip
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 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.

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.
Summer Corn Chowder

Sweet corn, red pepper and potato swimming in a light, creamy broth.
Ingredients
- 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
Instructions
- 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
Nutrition Information
Yield
1Amount Per Serving Calories 158Saturated Fat 1gCholesterol 6mgSodium 1348mgCarbohydrates 19gFiber 3gSugar 8gProtein 4g
37 Comments on “Summer Corn Chowder”
I made this last night and added bacon, very, very good and I will make again. I’m going to freeze some corn for the winter.
I love freezing summer corn for the winter. Glad you enjoyed the soup 🙂
People, do not skip the corn cob stock. It adds so much flavor. Thank you for this recipe, my family loves it.
Thank you so much Petra
I made this recipe today!! Let me tell you, it’s delicious!! Thank you.
Carla, you have made my day. Thank you so much for taking the time to let me know. Now I wish I had some of this chowder 🙂
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I tried that recipe n that realy tasty yum… my kids love it too.
I love to hear this Reshma, thank you so much for the feedback.
I have never tried corn chowder before. Thanks for the recipe!
What a beautiful way to enjoy soup even during hot summer months!
You can even make chowder look pretty! 😉 This sounds fabulous!
A sweet corn summer chowder is one of my favorite things when corn is at its’ best here, thanks for a great recipe!!
Dear Janette, I love the sound of this chowder…it doesn’t get better than this. So creamy and fresh…perfect springtime recipe. xo, Catherine
This looks so hearty, creamy and filling, yet so light and summery, too! I just love corn chowders in the winter, and this lovely version with fresh corn is so perfect for summer – especially since it can be ready in just 30 minutes! What a nice addition to have the red pepper in there, too!
I absolutely love corn chowder and your recipe sounds divine! I need to make this, soon!
Your soup looks absolutely amazing! Like you, we enjoy soup all year long and yours looks just fabulous, what a wonderful meal.
What a beautiful bowl of chowder! Nettie
This sure looks like one tasty soup.
I love corn and will be trying this recipe real soon.
How beautiful your soup looks, it’s a delicious summer soup.
I love soup any time of the year! This looks perfect! Pinning!
Fresh summer corn is one of my favorite treats! This soup is the perfect way to use it! And you’re right, it will be hot soon. I love soup like this in the summer. Yum!
You know, I never think to make a summer soup, but a corn soup does sound quite summery. This sounds like it would be absolutely delicious!
Happy nearly-summer, Janette! 🙂