Fresh Summer Corn Chowder
Fresh Summer Corn Chowder is a creamy, colorful soup filled with tender corn, potatoes, and summer vegetables.It’s sweet, savory, and perfectly comforting for warm-weather meals.This chowder balances freshness with rich flavor, making it both hearty and light.A perfect way to savor the taste of summer in a single bowl.
Ingredients
- 5 ears of fresh corn (kernels removed, cobs reserved)
- 1 tablespoon butter or olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 1 red bell pepper, diced
- 3 cups vegetable or chicken broth
- 1 cup whole milk or light cream
- 1/2 cup heavy cream (optional for extra richness)
- Salt and black pepper to taste
- 1/4 teaspoon smoked paprika (optional)
- 2 tablespoons fresh parsley or chives, chopped (for garnish)
Instructions
- Remove corn kernels from the cobs and set aside. Break the cobs in half and place them in a pot with broth. Simmer for 10 minutes to infuse the stock with corn flavor, then discard cobs.
- In a large pot, melt butter over medium heat. Add onions and cook until translucent, about 5 minutes.
- Stir in garlic, red bell pepper, and potatoes. Cook for 3 minutes.
- Pour in the corn-infused broth and bring to a boil. Reduce heat and simmer until potatoes are tender, about 15 minutes.
- Add corn kernels and simmer another 5 minutes.
- Stir in milk or cream and season with salt, pepper, and smoked paprika. Simmer gently—do not boil.
- Blend part of the chowder (about one-third) for a creamy texture, then mix it back into the pot.
- Garnish with chopped parsley or chives before serving.
Notes
- Use fresh corn for the best flavor—frozen corn can work in a pinch.
- Adding the cobs to the broth intensifies the corn’s natural sweetness.
- For a lighter version, use milk instead of heavy cream.
- A touch of smoked paprika or cayenne enhances flavor depth.
- Leftovers taste even better the next day as the flavors meld.