I’m excited to share my Summer Corn Chowder, a vegetarian, gluten-free one-pot soup that uses fresh off-the-cob corn and a simple, unexpected step to deepen the corn flavor.

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I didnt expect to fall for a soup this much, but Summer Corn Chowder does something sly to summer nights. I love fresh sweet corn right off the cob and how Yukon Gold potatoes give it a surprising heft that makes you think youre eating something more complicated than it really is.

It tastes bright and a little smoky and somehow nostalgic without being cloying. I make it when friends stay late, or when I want dinner that feels like a small celebration.

You might think corn soup is simple until you try this and get hooked.

Ingredients

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Sweet corn gives natural sweetness, fiber and that fresh summer crunch.
Corn cobs add deep corn flavor to broth, cheap and easy to use.
Yukon Gold potatoes thicken chowder, give creamy starch and comforting body.
Yellow onion brings sweetness and savory base, cooks down gets soft.
Garlic adds warm aromatic punch, don’t overdo it or it’ll dominate.
Butter and olive oil gives richness and helps brown the aromatics.
Half and half makes the chowder silky, it’s richer but so good.
Thyme and bay leaf add herbal lift, tiny leaves making a big difference.
Smoked paprika and cayenne bring warmth and optional smoky or spicy notes.

Ingredient Quantities

6 ears fresh sweet corn, kernels removed (about 4 cups)

4 corn cobs, reserved (optional for extra corn flavor)

2 tbsp unsalted butter

1 tbsp olive oil

1 medium yellow onion, chopped

2 garlic cloves, minced

2 medium Yukon Gold potatoes, peeled and diced (about 2 cups)

4 cups low sodium vegetable broth

1 cup half and half (or 1 cup whole milk + 1/2 cup heavy cream)

1 tsp fresh thyme leaves or 1/2 tsp dried thyme

1 bay leaf

1/2 tsp smoked paprika

1 tsp kosher salt

1/2 tsp freshly ground black pepper

Pinch cayenne pepper, optional

2 tbsp chopped fresh chives or parsley for garnish

How to Make this

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1. Cut the kernels off all 6 ears into a large bowl, then scrape the cobs with the back of a knife to get the milky bits, add that to the kernels; reserve the 4 extra cobs if you want a stronger corn flavor later.

2. Heat 2 tbsp butter and 1 tbsp olive oil in a large pot over medium heat until foamy, add the chopped onion and cook until soft and translucent about 5 to 7 minutes, stir in the minced garlic and cook 30 seconds more.

3. Add the diced Yukon Gold potatoes and all the corn kernels to the pot, toss for a minute so they start to pick up the flavors.

4. Pour in 4 cups low sodium vegetable broth, add the reserved corn cobs, 1 tsp fresh thyme leaves or 1/2 tsp dried thyme, 1 bay leaf, 1/2 tsp smoked paprika, 1 tsp kosher salt, 1/2 tsp black pepper and a pinch of cayenne if using; bring to a boil then reduce to a simmer, cover and cook until the potatoes are tender about 12 to 15 minutes.

5. Fish out and discard the corn cobs and the bay leaf, taste and adjust salt and pepper if needed.

6. For texture puree about half the soup: use an immersion blender right in the pot and pulse until creamy but still chunky, or scoop 2 to 3 cups into a blender, puree, then stir back in; don’t over blend, i like leaving plenty of whole kernels for bite.

7. Stir in 1 cup half and half, or the milk plus cream combo, warm gently over low heat until heated through but do not let it boil or it can split, taste and correct seasoning, add a little more smoked paprika or cayenne if you want more kick.

8. Optional smoky hack: if you want extra depth, quickly char a handful of kernels in a hot dry skillet before step 3 and use them as a garnish, or roast the cobs in the broth a few extra minutes then remove for richer stock.

9. Ladle the chowder into bowls, sprinkle with 2 tbsp chopped fresh chives or parsley, finish with a grind of black pepper and a tiny pat of butter or a drizzle of olive oil if you like, serve hot with crusty bread and enjoy.

Equipment Needed

1. Large mixing bowl for cutting kernels and scraping cobs
2. Sharp chef’s knife
3. Sturdy cutting board
4. Vegetable peeler for the Yukon Golds
5. Large heavy bottomed pot (6 quart works best)
6. Wooden spoon or heatproof spatula
7. Measuring cups and spoons
8. Immersion blender or countertop blender (for partial puree)
9. Skillet and tongs for quick charring of kernels or cobs

FAQ

Q: Can I use frozen corn instead of fresh? A: Yes. Frozen sweet corn works fine, you'll miss a tiny bit of fresh sweetness but it's still great. Add frozen corn after potatoes are nearly tender and cook a few minutes until heated through. No need to use the reserved cobs if you're using frozen.

Q: How do I get extra corn flavor? A: Simmer the reserved cobs in the vegetable broth for 20 to 30 minutes, strain and use that as your stock. Press the cobs with a spoon or scrape them with the back of a knife to pull out the milky goodness. Also puree a cup of cooked corn into the soup for more depth and body.

Q: How can I make the chowder thicker or creamier? A: Blend about half the soup with an immersion blender or transfer a few cups to a blender and return it. That adds body without flour. If you want a quicker fix, whisk together 1 tablespoon cornstarch and 1 tablespoon cold water and stir into simmering soup, cook until it thickens. Finish with the half and half for richness.

Q: Can I make this vegan or dairy free? A: Yep. Swap butter for olive oil, use full fat oat or canned coconut milk instead of half and half, and use vegetable broth (already in the recipe). Coconut will change the flavor a bit but it's really nice with corn.

Q: How long does it keep and can I freeze it? A: Refrigerate in an airtight container for 3 to 4 days. You can freeze it up to 2 months but dairy can separate. For best results, leave out the half and half when freezing, freeze the chowder base, then stir in cream or milk when reheating.

Q: What's the easiest way to cut corn from the cob without making a mess? A: Stand the cob upright in a bundt pan or a large glass to catch kernels, then slice downward with a sharp knife. Or lay the cob on a cutting board and hold the top with a towel. After cutting, run the back of the knife over the scraped cobs to get the last milky bits.

Summer Corn Chowder Recipe Substitutions and Variations

Fresh sweet corn: frozen corn (thaw or toss straight in the pot) or canned corn (drain and rinse; use same volume). If you want more corn flavor, simmer the kernels with the reserved cobs for 10-15 minutes then strain.
Half and half: use 1 cup whole milk plus 2 tbsp melted butter for richness, or 1 cup canned full fat coconut milk to make it dairy free (flavor changes a bit).
Low sodium vegetable broth: low sodium chicken broth if not vegetarian, or 4 cups water plus 1-2 tsp better-than-bouillon or a veggie bouillon cube; for brightness swap 1 cup broth for dry white wine (add while sautéing then reduce).
Smoked paprika: regular sweet paprika plus a tiny pinch of cayenne or a drop of liquid smoke, or use 1/4 to 1/2 tsp chipotle powder (use less cause it’s spicier) for a smoky kick.

Pro Tips

1. Use the reserved cobs: simmer the white cobs in the broth or roast them first for extra corn flavor, then pull them out and discard. It adds real depth without changing the main ingredients, just dont forget to fish them out.

2. Char a handful of kernels in a hot dry skillet and sprinkle them on top when you serve, it gives a smoky pop and texture that makes the chowder feel fancy.

3. Puree only about half the soup for a nice balance of creamy and chunky, and if you use a blender, let the hot mixture cool a little, fill the pitcher only half way, and hold a towel over the lid so it doesnt spray.

4. Add the half and half on very low heat and never let it boil, otherwise it can split; taste and adjust salt and smoked paprika or cayenne at the end, a tiny pat of butter or a drizzle of olive oil at the finish makes it silkier.

Summer Corn Chowder Recipe

Recipe by Bob Jones

0.0 from 0 votes

I’m excited to share my Summer Corn Chowder, a vegetarian, gluten-free one-pot soup that uses fresh off-the-cob corn and a simple, unexpected step to deepen the corn flavor.

Servings

servings

Calories

296

kcal

Equipment: 1. Large mixing bowl for cutting kernels and scraping cobs
2. Sharp chef’s knife
3. Sturdy cutting board
4. Vegetable peeler for the Yukon Golds
5. Large heavy bottomed pot (6 quart works best)
6. Wooden spoon or heatproof spatula
7. Measuring cups and spoons
8. Immersion blender or countertop blender (for partial puree)
9. Skillet and tongs for quick charring of kernels or cobs

Ingredients

6 ears fresh sweet corn, kernels removed (about 4 cups)
4 corn cobs, reserved (optional for extra corn flavor)
2 tbsp unsalted butter
1 tbsp olive oil
1 medium yellow onion, chopped
2 garlic cloves, minced
2 medium Yukon Gold potatoes, peeled and diced (about 2 cups)
4 cups low sodium vegetable broth
1 cup half and half (or 1 cup whole milk + 1/2 cup heavy cream)
1 tsp fresh thyme leaves or 1/2 tsp dried thyme
1 bay leaf
1/2 tsp smoked paprika
1 tsp kosher salt
1/2 tsp freshly ground black pepper
Pinch cayenne pepper, optional
2 tbsp chopped fresh chives or parsley for garnish

Directions

Cut the kernels off all 6 ears into a large bowl, then scrape the cobs with the back of a knife to get the milky bits, add that to the kernels; reserve the 4 extra cobs if you want a stronger corn flavor later.
Heat 2 tbsp butter and 1 tbsp olive oil in a large pot over medium heat until foamy, add the chopped onion and cook until soft and translucent about 5 to 7 minutes, stir in the minced garlic and cook 30 seconds more.
Add the diced Yukon Gold potatoes and all the corn kernels to the pot, toss for a minute so they start to pick up the flavors.
Pour in 4 cups low sodium vegetable broth, add the reserved corn cobs, 1 tsp fresh thyme leaves or 1/2 tsp dried thyme, 1 bay leaf, 1/2 tsp smoked paprika, 1 tsp kosher salt, 1/2 tsp black pepper and a pinch of cayenne if using; bring to a boil then reduce to a simmer, cover and cook until the potatoes are tender about 12 to 15 minutes.
Fish out and discard the corn cobs and the bay leaf, taste and adjust salt and pepper if needed.
For texture puree about half the soup: use an immersion blender right in the pot and pulse until creamy but still chunky, or scoop 2 to 3 cups into a blender, puree, then stir back in; don't over blend, i like leaving plenty of whole kernels for bite.
Stir in 1 cup half and half, or the milk plus cream combo, warm gently over low heat until heated through but do not let it boil or it can split, taste and correct seasoning, add a little more smoked paprika or cayenne if you want more kick.
Optional smoky hack: if you want extra depth, quickly char a handful of kernels in a hot dry skillet before step 3 and use them as a garnish, or roast the cobs in the broth a few extra minutes then remove for richer stock.
Ladle the chowder into bowls, sprinkle with 2 tbsp chopped fresh chives or parsley, finish with a grind of black pepper and a tiny pat of butter or a drizzle of olive oil if you like, serve hot with crusty bread and enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.