Why You’ll Love This Recipe
This corn chowder is fresh, flavorful, and incredibly satisfying. The combination of sweet corn, creamy potatoes, and aromatic vegetables creates a hearty and comforting soup. The hint of heat from the jalapeño adds a lovely kick, while the cilantro gives it a fresh, herbal finish. It’s easy to make, incredibly customizable, and perfect for showcasing summer ingredients.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 6 ears of corn, husked
- ¼ pound unsalted butter
- 2 bunches scallions, thinly sliced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 small new potatoes, cut into chunks
- 1 jalapeño chile pepper, minced (optional)
- 1 ½ cups milk
- 1 ½ cups vegetable broth
- 1 cup chopped fresh cilantro
- Freshly ground black pepper to taste
directions
- Prepare the corn: Remove the kernels from the cobs and place them in a bowl. Scrape the “milk” from the cobs into the same bowl, and reserve 1 cob for later.
- Sauté the aromatics: In a large saucepan, melt the butter over medium-low heat. Add the scallions, onion, and garlic. Cook, stirring frequently, until the vegetables are soft but not browned (about 3 minutes).
- Cook the vegetables: Add the corn kernels, corn milk, potatoes, and minced jalapeño (if using). Stir frequently and cook for 10 minutes, allowing the flavors to meld.
- Simmer the chowder: Add the milk, vegetable broth, and reserved cob to the pot. Simmer over low heat for 15 to 20 minutes or until the potatoes are completely soft, and the soup has thickened slightly.
- Finish the chowder: Remove and discard the cob. Stir in the fresh cilantro and season with freshly ground black pepper to taste.
- Serve and enjoy: Ladle the chowder into bowls and serve hot!
Servings and timing
- Servings: 6
- Prep time: 35 minutes
- Cook time: 35 minutes
- Total time: 1 hour 10 minutes
Variations
- Seafood option: Add cooked shrimp, crab, or salmon for a seafood twist to your chowder.
- Non-dairy version: Use soy or coconut milk instead of regular milk to make it dairy-free.
- Herb swap: If you’re not a fan of cilantro, try fresh basil for a different flavor.
- Make it spicy: Increase the amount of jalapeño for more heat or add a pinch of cayenne pepper to the soup.
- Vegan version: Replace the butter with olive oil and use plant-based milk to make this chowder vegan-friendly.
storage/reheating
- Storage: Store leftover chowder in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze the chowder for up to 3 months in an airtight container. Be aware that the texture may change slightly upon reheating.
- Reheating: Reheat the chowder gently on the stovetop or in the microwave, adding a little extra milk or broth if needed to reach your desired consistency.
FAQs
1. Can I use frozen corn instead of fresh?
Yes, you can substitute 2 pounds of thawed frozen corn kernels for the fresh corn. While fresh corn adds the best flavor, frozen corn works as a good alternative.
2. Can I make this soup ahead of time?
Yes, this chowder can be made ahead and stored in the refrigerator for up to 3 days. It may even taste better the next day as the flavors meld together.
3. How do I make the chowder thicker?
To thicken the chowder, you can mash a portion of the potatoes after they’ve cooked or add a small amount of flour or cornstarch mixed with water.
4. Can I add other vegetables to this soup?
Yes, you can add vegetables like bell peppers, carrots, or celery for extra flavor and nutrients.
5. Can I make this chowder in a slow cooker?
Yes, you can cook this soup in a slow cooker. Simply sauté the onions, garlic, and scallions in a skillet, then combine all ingredients in the slow cooker and cook on low for 4–6 hours.
6. Can I omit the jalapeño?
Of course! If you prefer a milder chowder, simply omit the jalapeño or substitute with a milder pepper like a poblano.
7. How can I make this chowder spicier?
Add more jalapeños, a pinch of cayenne pepper, or even some hot sauce to the soup for extra heat.
8. Can I use chicken broth instead of vegetable broth?
Yes, you can substitute chicken broth if you prefer, though it will make the chowder non-vegetarian.
9. How do I store fresh corn to use later?
If you have fresh corn on the cob, you can store it in the refrigerator for up to 3 days or freeze it for longer storage.
10. Can I freeze the soup?
Yes, this soup freezes well. Allow it to cool completely before transferring it to a freezer-safe container. Thaw overnight in the fridge before reheating.
Conclusion
This Fresh Summer Corn Chowder is a wonderful, comforting dish that’s perfect for a light summer meal or a hearty fall soup. Packed with sweet corn, tender potatoes, and a creamy broth, it’s a simple yet delicious way to enjoy seasonal produce. Whether you stick to the original recipe or add your own twist, this chowder is sure to become a new favorite in your recipe rotation.
Fresh Summer Corn Chowder
- Prep Time: 35 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This Fresh Summer Corn Chowder is a creamy, hearty soup made with sweet corn, tender potatoes, and flavorful broth, perfect for a light meal or comforting dinner.
Ingredients
6 ears of corn, husked
¼ pound unsalted butter
2 bunches scallions, thinly sliced
1 medium onion, diced
2 cloves garlic, minced
4 small new potatoes, cut into chunks
1 jalapeño chile pepper, minced (optional)
1 ½ cups milk
1 ½ cups vegetable broth
1 cup chopped fresh cilantro
Freshly ground black pepper to taste
Instructions
- Prepare the corn: Remove the kernels from the cobs and place them in a bowl. Scrape the “milk” from the cobs into the same bowl, and reserve 1 cob for later.
- Sauté the aromatics: In a large saucepan, melt the butter over medium-low heat. Add the scallions, onion, and garlic. Cook, stirring frequently, until the vegetables are soft but not browned (about 3 minutes).
- Cook the vegetables: Add the corn kernels, corn milk, potatoes, and minced jalapeño (if using). Stir frequently and cook for 10 minutes, allowing the flavors to meld.
- Simmer the chowder: Add the milk, vegetable broth, and reserved cob to the pot. Simmer over low heat for 15 to 20 minutes or until the potatoes are completely soft, and the soup has thickened slightly.
- Finish the chowder: Remove and discard the cob. Stir in the fresh cilantro and season with freshly ground black pepper to taste.
- Serve and enjoy: Ladle the chowder into bowls and serve hot!
Notes
For a seafood twist, add cooked shrimp, crab, or salmon to the chowder.
Use soy or coconut milk to make it dairy-free.
If you don’t like cilantro, swap for fresh basil.
Increase the jalapeño or add cayenne pepper for more heat.
For a vegan version, replace the butter with olive oil and use plant-based milk.
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 7g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 35mg
