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

Scale

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

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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