Easy Summer Corn Chowder
A hearty summer chowder that captures the essence of the season by coaxing maximum flavor out of fresh sweet corn. By simmering the bare cobs to create a rich, milky stock, this recipe builds a deeply satisfying base that pairs beautifully with tender potatoes, crisp red bell peppers, and a hint of warm nutmeg. Creamy yet light, it is the ultimate way to celebrate peak-season produce.
Ingredients
For the Broth:
- 4 corn on the cob husks removed, or 4 cups of frozen corn defrosted or canned corn
- 4 ¼ cups (2 ½ pints) vegetable stock/broth plus more if needed
- 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)
For the Chowder:
- 1 ½ tablespoons olive oil
- 1 ½ tablespoons unsalted butter
- 1 ½ cups (192 grams) onion finely chopped
- 1 cup (120 grams) red bell pepper chopped
- 3 sticks celery chopped
- 1 large garlic clove finely chopped or grated
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 ½ cups (354 ml) whole milk
- 1 large potato (or 2 medium) peeled and cubed
- Small pinch of ground nutmeg
- 2 fresh chives finely chopped
Instructions
Prep the Corn (Fresh Only):
- Place a small bowl upside down inside a large bowl. Stand a corn cob upright on the small bowl and use a sharp knife to slice the kernels off from top to bottom. Set the kernels aside; save the bare cobs. (Skip to Step 3 if using frozen or canned corn).
Simmer the Cobs Stock (Fresh Only):
- In a large soup pot, combine the bare cobs, vegetable stock, bay leaves, peppercorns, and whole garlic cloves. Bring to a simmer, partially cover, and cook for 10 minutes. Strain the liquid into a bowl, discarding the cobs and aromatics.
Sauté the Aromatics:
- Return the same pot to medium heat and melt the olive oil and butter together. Add the onion, bell pepper, and celery. Cook for 8–10 minutes, stirring occasionally, until the vegetables begin to soften.
- Stir in the chopped garlic and cook for 1 minute until fragrant. Add the reserved corn kernels, salt, and black pepper. Stir well and cook for 2 minutes to let the corn caramelize slightly.
- Pour in the strained corn stock (measure to ensure you have 4 cups; top off with water or extra stock if short), the cubed potatoes, whole milk, and a pinch of nutmeg. Bring to a gentle simmer. Cook uncovered for 15 minutes, stirring often, until the potatoes are fork-tender.
Chef's Note on Thickness:
- The natural starches from the corn and potatoes will thicken the soup slightly. For a truly rich, velvety chowder, use an immersion blender to quickly pulse the soup 3 or 4 times before serving. Alternatively, stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water) during the last 2 minutes of simmering.
- Taste the broth and add more salt if needed. Ladle into bowls, top generously with fresh chives, and serve warm.
Video
Nutrition
Serving: 1 | Calories: 374kcal | Carbohydrates: 56g | Protein: 11g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Cholesterol: 21mg | Sodium: 1308mg | Fiber: 6g | Sugar: 17g