Summer Corn Chowder Recipe
If you are searching for a vibrant, comforting dish that captures the spirit of the season, look no further than this Summer Corn Chowder Recipe. Bursting with the sweetness of fresh corn and enriched by creamy Yukon gold potatoes and a hint of smoky paprika, this chowder perfectly balances hearty textures with bright, fresh flavors. It’s a lovely way to showcase summer’s bounty in a bowl, making it a go-to recipe for warm evenings and casual gatherings with friends and family.
Ingredients You’ll Need
Every ingredient in this Summer Corn Chowder Recipe plays a vital role in creating its luscious taste, hearty texture, and inviting color. These simple, fresh components come together to make a chowder that’s as delightful to cook as it is to eat.
- 4 ears fresh corn, kernels removed (about 3 cups): Fresh corn provides natural sweetness and the star texture that makes this chowder sing.
- 1 tablespoon olive oil: Adds depth and richness while sautéing the aromatics to build flavor.
- 1 small yellow onion, diced: Brings a mild, savory base that softens into sweetness as it cooks.
- 2 cloves garlic, minced: Infuses the chowder with warm, aromatic notes.
- 2 medium Yukon gold potatoes, peeled and diced: Offer creamy body and gentle earthiness, thickening the soup naturally.
- 1 red bell pepper, diced: Adds a vibrant pop of color and subtle sweetness.
- 4 cups vegetable broth: The nourishing liquid base that melds all ingredients perfectly without overpowering the delicate corn flavor.
- 1 cup whole milk: Brings a subtle creaminess to the chowder without heaviness.
- 1/2 cup heavy cream: Enriches the texture, making each spoonful silky smooth and indulgent.
- 1 teaspoon salt: Essential for balancing flavors and enhancing natural sweetness.
- 1/2 teaspoon black pepper: Provides a gentle, savory kick that rounds out the seasoning.
- 1/4 teaspoon smoked paprika: Adds a hint of smoky warmth that gives the chowder complexity.
- 2 tablespoons chopped fresh chives: Fresh herbaceous brightness for garnish and an elegant finish.
- Optional – 1/4 teaspoon crushed red pepper flakes: For those who enjoy a touch of heat to awaken the palate.
How to Make Summer Corn Chowder Recipe
Step 1: Sauté the Aromatics
Start by heating the olive oil in a large pot over medium heat. Toss in the diced onion and cook until softened, about 3 to 4 minutes. This gently sweetens the base and releases the onion’s natural sugars. Then stir in the minced garlic, cooking for another minute to awaken the flavors without letting it burn.
Step 2: Add Potatoes and Bell Pepper
Introduce the diced Yukon gold potatoes and red bell pepper to the pot. Cooking these together for about 5 minutes allows their flavors to mingle, softening the potatoes just slightly and letting the pepper’s sweetness deepen, setting up a hearty foundation.
Step 3: Combine Corn, Broth, and Spices
Now fold in the fresh corn kernels along with the vegetable broth, salt, black pepper, and smoked paprika. Bring this mixture to a gentle boil, then reduce the heat to simmer, letting it bubble uncovered for 15 minutes. This simmering time is crucial as it tenderizes the potatoes and infuses the chowder with layered flavors.
Step 4: Blend to Achieve Creaminess
Once the potatoes are tender, use an immersion blender to puree about half of the soup directly in the pot. This step is the secret to that luscious, creamy texture while still keeping delightful chunks of corn and potato for contrast. It’s just the right balance between smooth and substantial.
Step 5: Stir in Milk and Cream
Finally, pour in the whole milk and heavy cream, stirring gently to combine. Let the chowder simmer for another 5 minutes to meld the creaminess throughout. Give it a taste and adjust seasoning if needed, and you’re ready to serve this comforting and fresh summer soup.
How to Serve Summer Corn Chowder Recipe
Garnishes
Fresh chopped chives sprinkled generously on top bring a pop of green color and a mild onion flavor that complements the chowder perfectly. For those who like some heat, crushed red pepper flakes add just the right spark, making each bite exciting yet balanced.
Side Dishes
Pairing your Summer Corn Chowder Recipe with a crusty artisan bread or warm garlic rolls is an easy way to make your meal more filling. A light, crisp salad with citrus vinaigrette also provides a refreshing counterpoint to the chowder’s creamy richness.
Creative Ways to Present
For an inviting presentation, serve the chowder in rustic bowls garnished with a swirl of cream, a sprinkle of chives, and a dusting of smoked paprika right before serving. You can also ladle it into hollowed-out mini pumpkins or bread bowls for a charming summer picnic or dinner party centerpiece.
Make Ahead and Storage
Storing Leftovers
This Summer Corn Chowder Recipe keeps beautifully in the refrigerator for up to 3 days. Store it in an airtight container, and the flavors will deepen, making the chowder taste even better the next day.
Freezing
While this chowder freezes well, the potatoes may change in texture slightly after thawing. If you choose to freeze, do so in portions and leave out the cream and milk when freezing—add those fresh upon reheating for the best consistency.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of milk or broth if it’s too thick. This careful reheating preserves the chowder’s creamy texture and prevents scorching.
FAQs
Can I use frozen corn instead of fresh?
Absolutely! Frozen corn is a great substitute when fresh isn’t in season. Just use about 3 cups and add it at the same time as you would fresh corn. It will still deliver plenty of sweetness and texture.
Is there a vegan version of this chowder?
Yes! For a vegan version, swap the whole milk and heavy cream with unsweetened plant-based milk and coconut cream or another dairy-free alternative. This keeps the chowder creamy without compromising flavor.
Can I make this recipe spicier?
Definitely. Adding crushed red pepper flakes is a simple way to turn up the heat. You can personalize the spice level according to your taste preferences without overwhelming the chowder’s delicate sweetness.
What type of potatoes works best in this chowder?
Yukon gold potatoes are ideal because they hold their shape well during cooking and have a creamy texture that complements the chowder. Russet potatoes tend to break down too much and may make the soup too thick.
Can I prepare this chowder ahead of time for a party?
Yes, it’s perfect for preparing a few hours in advance. Just finish the cooking steps and keep it warm in a slow cooker or on low heat, stirring occasionally. Garnish just before serving to keep the presentation fresh.
Final Thoughts
This Summer Corn Chowder Recipe is an absolute treasure for anyone who loves fresh, wholesome food that feels like a warm hug in a bowl. It’s simple enough for a weeknight dinner but special enough to impress guests. I genuinely hope you give it a try this season and enjoy every creamy, sweet, and slightly smoky spoonful!
Print
Summer Corn Chowder Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Summer Corn Chowder is a creamy, comforting soup packed with fresh corn kernels, tender potatoes, and vibrant red bell peppers. Perfect for warm weather, it balances smooth textures with a hint of smokiness from paprika and the freshness of chives. Simple to prepare on the stovetop, this chowder is a delightful vegetarian dish that satisfies with every spoonful.
Ingredients
Vegetables
- 4 ears fresh corn, kernels removed (about 3 cups)
- 1 small yellow onion, diced
- 2 medium Yukon gold potatoes, peeled and diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
Liquids & Fats
- 1 tablespoon olive oil
- 4 cups vegetable broth
- 1 cup whole milk
- 1/2 cup heavy cream
Spices & Seasonings
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- 2 tablespoons chopped fresh chives
- Optional: 1/4 teaspoon crushed red pepper flakes for heat
Instructions
- Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add the diced onion and cook for 3–4 minutes until softened and translucent, stirring occasionally to prevent burning. Add the minced garlic and cook for an additional 1 minute until fragrant.
- Cook Vegetables: Add the diced potatoes and red bell pepper to the pot. Continue cooking for about 5 minutes, stirring occasionally, allowing the vegetables to soften slightly and absorb flavors.
- Add Corn and Broth: Stir in the fresh corn kernels, vegetable broth, salt, black pepper, and smoked paprika. Increase heat to bring the mixture to a boil.
- Simmer Soup: Once boiling, reduce heat to a simmer and leave the pot uncovered. Let it simmer for approximately 15 minutes, or until the potatoes become tender when pierced with a fork.
- Blend for Creaminess: Use an immersion blender to blend about half of the soup directly in the pot. This step creates a creamy texture while leaving some chunks of vegetables for texture and mouthfeel.
- Add Dairy and Finish Cooking: Stir in the whole milk and heavy cream. Continue to simmer the chowder for an additional 5 minutes to meld the flavors.
- Adjust Seasonings and Serve: Taste the chowder and adjust seasoning with additional salt or pepper if needed. Serve hot, garnished with fresh chives and optionally sprinkle crushed red pepper flakes for a touch of heat.
Notes
- If fresh corn is unavailable, frozen corn (about 3 cups) can be used as a substitute.
- For a vegan version, substitute whole milk with unsweetened plant-based milk and replace heavy cream with coconut cream or omit it entirely.
- This chowder keeps well refrigerated for up to 3 days; reheat gently on the stovetop before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
