If you are looking for a cozy, heartwarming yet refreshing dish that celebrates the best flavors of the season, this Summer Corn Chowder Recipe is absolutely going to steal your heart. Bursting with the sweetness of fresh corn and the comforting creaminess of Yukon Gold potatoes and dairy, this chowder is like a warm hug in a bowl on any summer day or evening. It captures the bright, sunny essence of fresh garden vegetables while offering soul-satisfying richness that makes every spoonful a delight. Once you try this recipe, it just might become your go-to summer soup that everyone asks for again and again.
Ingredients You’ll Need
Gathering the right ingredients is the first step to creating this luscious Summer Corn Chowder Recipe. Each element is straightforward yet essential, contributing a unique texture, flavor, or color that makes the chowder shine.
- Unsalted butter (2 tablespoons): Adds a creamy, rich base and helps sauté the vegetables to perfection.
- Olive oil (1 tablespoon): Balances the richness of butter and adds a subtle fruity note.
- Medium yellow onion, diced (1): Builds depth with its natural sweetness and soft texture once cooked.
- Garlic cloves, minced (2): Infuse aromatic warmth that gently lifts the chowder’s flavor profile.
- Fresh corn kernels (3 cups): The star ingredient, providing bursts of juicy sweetness and a delightful pop in texture.
- Yukon Gold potatoes, peeled and diced (2 medium): Thicken the chowder naturally and bring a velvety body to each spoonful.
- Vegetable broth (3 cups): Forms the flavorful liquid base, making sure every layer of taste is well connected.
- Whole milk (1 cup): Keeps the chowder smooth and creamy without overpowering the fresh vegetable flavors.
- Heavy cream (1 cup): It’s the indulgent touch that elevates chowder to a luscious, velvety treat.
- Salt (1 teaspoon): Enhances every other flavor, balancing the sweetness and creaminess perfectly.
- Black pepper (1/2 teaspoon): Adds a gentle bite that wakes up the palate.
- Smoked paprika (1/2 teaspoon): Injects a subtle smoky depth that pairs wonderfully with summer corn.
- Dried thyme (1/4 teaspoon): Brings a bright herbal note, lifting the chowder with fragrant complexity.
- All-purpose flour (1 tablespoon): Used to thicken the chowder gently, giving it that ideal hearty texture.
- Fresh chives or parsley (optional, chopped): Perfect for a fresh, green garnish and a pop of color.
How to Make Summer Corn Chowder Recipe
Step 1: Prepare the Flavor Base
Heat the unsalted butter and olive oil together in a large pot over medium heat. This combination creates a lush cooking fat that is both flavorful and balanced. Add the diced yellow onion and sauté for about 4 to 5 minutes until it becomes soft and translucent, releasing its natural sweetness. Then stir in the minced garlic and cook for an additional 30 seconds — just until fragrant, being careful not to let it burn as that can add a bitter note.
Step 2: Build the Chowder’s Body
Sprinkle the tablespoon of flour over the softened onions and garlic, stirring well to combine and cook for about a minute. This step is the secret to thickening the chowder without losing that creamy smoothness. Next, add the diced Yukon Gold potatoes and fresh corn kernels to the pot, followed by the vegetable broth. Season with salt, black pepper, smoked paprika, and dried thyme. Give it a good stir to bring everything together before bringing the chowder to a gentle boil.
Step 3: Simmer Until Tender
Once simmering, reduce the heat and let the chowder cook low and slow for 12 to 15 minutes. This allows the potatoes to become tender and release starch slowly, thickening the chowder naturally. The corn will soften just enough to release its sweetness, creating that perfect harmony of textures.
Step 4: Finish with Cream and Milk
Pour in the whole milk and heavy cream and stir to combine. Let the chowder simmer for an additional five minutes until it thickens to the luscious consistency you expect from a classic chowder. For those who love a creamier texture with velvety smoothness, using an immersion blender briefly to partially blend the chowder while leaving some soft potato and corn chunks gives a wonderful textural contrast. Taste and tweak the seasoning at the end to make it truly your own.
How to Serve Summer Corn Chowder Recipe
Garnishes
Elevate the presentation and flavor of your Summer Corn Chowder Recipe with a sprinkle of freshly chopped chives or parsley. These herbs add a fresh brightness and vibrant green color that contrasts beautifully with the creamy yellow chowder. You might also add a dash more smoked paprika for a subtle smoky aroma or a pinch of cracked black pepper for a bit of bite.
Side Dishes
For a complete meal, serve this chowder alongside crusty bread or warm garlic breadsticks. The bread is perfect for scooping up the chowder and adds a satisfying crunch to every bite. A simple green salad with lemon vinaigrette pairs well too, cutting through the creaminess and keeping the meal light and fresh.
Creative Ways to Present
Try serving your Summer Corn Chowder Recipe in mini bread bowls for a fun and edible presentation that is both impressive and comforting. You can also top the chowder with crispy bacon or diced ham for an extra layer of smoky flavor. For gatherings, serve it as a shooter in small glasses garnished with a tiny herb sprig for an elegant appetizer twist.
Make Ahead and Storage
Storing Leftovers
This chowder keeps beautifully for up to 3 days when stored in an airtight container in the refrigerator. The flavors even deepen as it rests, making leftovers just as enjoyable as the fresh batch.
Freezing
You can freeze Summer Corn Chowder Recipe for up to 2 months. However, keep in mind that the creamy dairy base may slightly separate upon thawing. To combat this, freeze before adding the milk and cream, then stir them in fresh when reheating.
Reheating
Reheat the chowder gently on the stovetop over low heat, stirring occasionally to prevent scorching. If the chowder has thickened too much after refrigeration, add a splash of milk or broth to bring it back to the perfect creamy consistency before serving.
FAQs
Can I use frozen corn instead of fresh for this Summer Corn Chowder Recipe?
Absolutely! Frozen corn works well and is a great alternative when fresh corn is out of season. Just thaw and drain it before adding, and expect extra sweetness from frozen varieties.
Is this dish vegetarian or vegan-friendly?
This chowder is vegetarian as written because it uses vegetable broth and dairy. To make it vegan, substitute the butter with plant-based margarine, use a non-dairy milk and cream alternative, and ensure your broth is vegan-friendly.
Can I add protein like chicken or bacon?
Yes! For heartier chowder, adding cooked bacon or diced ham works beautifully. You can also toss in cooked shredded chicken for extra protein without compromising the chowder’s vibe.
Why do I need to use both flour and cream in the recipe?
The flour acts as a thickening agent to create that classic chowder texture, while the cream enriches the flavor and gives the chowder its silky smooth mouthfeel. Combining both results in a chowder that is creamy yet thick enough to hold its shape.
How long should I simmer the chowder before adding cream?
Simmer the chowder until the potatoes are tender, about 12 to 15 minutes, before adding the cream and milk. This ensures the potatoes cook through and the flavors meld perfectly before thickening with dairy.
Final Thoughts
This Summer Corn Chowder Recipe is a delightful celebration of fresh seasonal ingredients crafted into a soul-soothing, creamy soup. Whether you serve it as a light lunch or a comforting dinner, it’s guaranteed to bring smiles and satisfied sighs all around. Give this recipe a try and discover your new favorite way to enjoy summer’s sweet corn bounty in a bowl!
Print
Summer Corn Chowder Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A creamy and comforting Summer Corn Chowder made with fresh corn, tender potatoes, and a blend of milk and cream, seasoned with smoked paprika and thyme, perfect for a cozy meal during warm months.
Ingredients
Base Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
Vegetables
- 3 cups fresh corn kernels (from about 4 ears)
- 2 medium Yukon Gold potatoes, peeled and diced
Liquids and Seasonings
- 3 cups vegetable broth
- 1 cup whole milk
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon dried thyme
- 1 tablespoon all-purpose flour
Optional Garnish
- Chopped fresh chives or parsley
Instructions
- Sauté Aromatics: Heat the butter and olive oil together in a large pot over medium heat. Add the diced onion and cook for 4 to 5 minutes until soft and translucent. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Add Flour: Sprinkle the all-purpose flour over the aromatics and stir well. Cook for 1 minute to remove the raw flour taste and help thicken the chowder.
- Combine Main Ingredients: Add diced potatoes, fresh corn kernels, vegetable broth, salt, black pepper, smoked paprika, and dried thyme into the pot. Stir to combine all ingredients thoroughly.
- Simmer: Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cook uncovered for 12 to 15 minutes until the potatoes are tender and cooked through.
- Add Dairy and Thicken: Stir in the whole milk and heavy cream. Continue to simmer the soup for another 5 minutes until it thickens slightly.
- Blend for Texture: For a creamier chowder, use an immersion blender to partially blend the soup, leaving some chunks for texture. Alternatively, leave it as is for a chunkier consistency.
- Adjust Seasoning and Serve: Taste the chowder and adjust salt or pepper as needed. Garnish with chopped fresh chives or parsley before serving.
Notes
- For a lighter version, substitute half-and-half for the heavy cream to reduce fat content.
- Add cooked bacon or diced ham for extra flavor and protein.
- This chowder pairs excellently with crusty bread or a fresh green salad.
- Using fresh corn enhances the sweetness and texture; canned corn can be substituted but may alter flavor.
