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    Savory Summer Corn Chowder

    clock-icon30 minutes
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    Author
    Pixicook editorial team

    A delightful and creamy summer chowder made with fresh corn, potatoes, and aromatic spices.

    Ingredients for Savory Summer Corn Chowder

    units in
    USchevron
    units in
    USchevron
    serves
    8 peoplechevron
    serves
    8 peoplechevron

    Corn, husks and silks removed

    each

    Substitute chevron-down

    Low Sodium Chicken Stock, canned or homemade

    quarts

    Substitute chevron-down

    Bay Leaf

    each

    Substitute chevron-down

    Whole Fennel Seed

    teaspoons

    Substitute chevron-down

    Coriander Seed

    teaspoons

    Substitute chevron-down

    Whole Black Peppercorns

    teaspoons

    Substitute chevron-down

    Unsalted Butter

    tablespoons

    Substitute chevron-down

    Medium Onion, finely diced

    cups

    Substitute chevron-down

    Garlic, minced

    cloves

    Substitute chevron-down

    Flour

    tablespoons

    Substitute chevron-down

    Russet Potatoes, peeled and cut into 1/2-inch dice

    cups

    Substitute chevron-down

    Half-and-Half

    cups

    Substitute chevron-down

    Kosher Salt

    teaspoons

    Substitute chevron-down

    Freshly Ground Black Pepper

    to taste

    Substitute chevron-down

    Sugar, optional

    to taste

    Substitute chevron-down

    Green Onions, finely sliced

    each

    Substitute chevron-down

    How to Make Savory Summer Corn Chowder

    1. Prepare Corn

    Cut the kernels off the cobs of the corn and collect them in a large bowl. Use the back of a knife to scrape the cobs and collect the corn milk into a medium saucepan.

    2. Infuse Stock

    Break the cobs into pieces and add them to the saucepan along with the chicken or vegetable stock, bay leaf, fennel seed, coriander seed, and black peppercorns. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes. Strain the stock through a fine mesh strainer and discard the solids.

    3. Cook Vegetables

    In a 3-quart saucepan, melt the butter over medium heat. Add the finely diced onion, minced garlic, and corn kernels, and cook until the onions soften and the corn becomes tender, about 7 minutes. Stir in the flour and cook for another minute, stirring constantly to ensure the flour doesn't burn.

    4. Simmer Chowder

    Gradually add the infused corn stock to the pot, stirring continuously to prevent lumps from forming. Bring the mixture to a simmer. Add the diced potatoes and a teaspoon of salt, and let them cook until they are tender, about 10 minutes.

    5. Finish and Serve

    Pour in the half and half, stirring to combine. If you prefer a creamier texture, blend part of the soup using a blender or hand blender, then return it to the pot. Heat the soup through on high for about a minute if you used a blender. Season the chowder with kosher salt, freshly ground black pepper, and a pinch of sugar if desired. Serve immediately, topped with finely sliced green onions.

    Variations

    Flavor Swap

    Mexican with jalapeños and lime, curried with curry powder and coconut milk, or smoky with smoked paprika and sausage.

    Protein Swap

    Chicken, seafood, or bacon to enrich the chowder.

    Dietary Adaptation

    Vegan with vegetable stock and coconut milk, or gluten-free with cornstarch or potato puree.

    Vegetable Swap

    Use sweet potatoes or add broccoli and cheddar.

    Smoky Flavor

    Add smoked paprika, liquid smoke, or charred corn, or start with bacon or pancetta.


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