Print

Summer Corn Chowder

Summer Corn Chowder
Print Recipe

This Summer Corn Chowder is a creamy, comforting soup bursting with sweet corn and fresh vegetables, perfect for warm-weather dining. A wholesome and easy-to-make dish that celebrates the flavors of summer.

Ingredients

Scale
  • 4 cups fresh corn kernels (about 6 ears)
  • 2 tablespoons butter
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 medium potatoes, peeled and diced
  • 3 cups vegetable broth
  • 1 cup heavy cream
  • 1/2 cup celery, diced
  • 1/2 cup carrots, diced
  • Salt and black pepper to taste
  • 2 tablespoons fresh parsley, chopped
  • Optional: 4 slices bacon, cooked and crumbled

Instructions

  1. In a large pot, melt butter over medium heat. Add onion, celery, and carrots; sauté until softened, about 5 minutes.
  2. Add garlic and cook for another minute until fragrant.
  3. Stir in diced potatoes and corn kernels; cook for 2 minutes.
  4. Pour in vegetable broth and bring to a boil. Reduce heat and simmer until potatoes are tender, about 15 minutes.
  5. Using an immersion blender, partially blend the soup to create a creamy texture while leaving some corn and potato pieces whole for texture.
  6. Stir in heavy cream and season with salt and black pepper. Heat through but do not boil.
  7. Serve hot, garnished with fresh parsley and optional crumbled bacon.

Notes

For extra smoky flavor, try adding grilled corn kernels or swap heavy cream for coconut milk to make it dairy-free.

Find it online: https://auntyspices.com/summer-corn-chowder/