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Creamy Summer Corn Chowder

creamy summer corn chowder - featured image
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A comforting and nostalgic creamy corn chowder made with fresh summer corn, potatoes, and a subtle smoky touch. Perfect for quick summer meals and gatherings.

Ingredients

Scale
  • 4 cups fresh corn kernels (about 5–6 ears)
  • 2 medium Yukon Gold potatoes, peeled and diced
  • 1 large leek, cleaned and sliced thin
  • 2 cloves garlic, minced
  • 3 tablespoons unsalted butter
  • 4 cups chicken or vegetable broth (low-sodium recommended)
  • 1 cup whole milk (or oat/almond milk for dairy-free)
  • 1 teaspoon smoked paprika
  • 1 teaspoon fresh thyme, chopped (or ½ teaspoon dried)
  • Salt and pepper to taste
  • Optional garnishes: chopped chives, crispy bacon bits, or a drizzle of chili oil

Instructions

  1. Prepare the corn by slicing kernels off the 5-6 ears and reserve the cobs. Scrape the flat side of the knife down the cob to extract milky residue.
  2. In a large pot, melt 3 tablespoons of unsalted butter over medium heat. Add sliced leeks and cook for 5 minutes until softened. Stir in minced garlic and cook for 1 minute without browning.
  3. Add reserved corn cobs and 4 cups broth to the pot. Bring to a gentle boil, then reduce heat and simmer for 20 minutes to infuse broth with corn flavor.
  4. Remove corn cobs using tongs and discard. Add diced potatoes and cook for 10-12 minutes until tender but still holding shape.
  5. Stir in fresh corn kernels, smoked paprika, and fresh thyme. Simmer for 5 minutes to meld flavors.
  6. Remove about 2 cups of soup and puree until smooth using a blender or immersion blender. Return puree to pot and stir well to thicken chowder.
  7. Pour in 1 cup whole milk, stir gently, and heat through without boiling. Season with salt and pepper to taste. Add more milk or butter if desired for richness.
  8. Ladle chowder into bowls and top with optional garnishes like chopped chives, crispy bacon bits, or chili oil. Serve warm.

Notes

Simmering the corn cobs in the broth extracts maximum sweetness. Blend part of the chowder for creaminess without heavy cream. Season gradually to balance flavors. Avoid overcooking potatoes to keep texture. For vegan version, use vegetable broth, plant-based milk, and olive oil or vegan margarine instead of butter.

Nutrition

Keywords: corn chowder, summer soup, creamy corn chowder, easy soup recipe, comfort food, gluten-free soup, vegetarian chowder

Find it online: https://coracooks.com/creamy-summer-corn-chowder-recipe-easy-homemade-comfort-food/