This creamy, flavorful Summer Corn Chowder is the perfect way to enjoy fresh corn right off the cob. Ideal for using up leftover corn, this vegetarian and gluten-free recipe is simple to prepare, requiring just one pot for easy cooking and cleanup. It’s a great way to savor the flavors of summer while enjoying a comforting soup.

Full Recipe:

Ingredients

• 6 corn on the cob, husks removed and kernels sliced off

• 2 tablespoons unsalted butter

• 1 lb Yukon Gold potatoes, diced

• 4 garlic cloves, minced

• ½ red onion, diced

• 1 jalapeño, seeds removed and minced

• 1 teaspoon dried oregano

• ½ teaspoon paprika

• 1 teaspoon cumin

• 1 tablespoon lime juice

• ¼ cup dry white wine (or 2 tablespoons white wine vinegar)

• 4 cups vegetable broth

• 1 ½ cups milk (skim or any fat percentage)

• 2 tablespoons sour cream

• Sliced chives, roughly chopped cilantro for garnish

Directions

1. In a large pot, heat butter over medium-high heat. Add the onion, corn, and jalapeño. Cook for 5 minutes, stirring occasionally, until somewhat softened.

2. Stir in garlic and cook for 1 minute until fragrant.

3. Pour in lime juice and white wine, scraping up any browned bits from the bottom of the pot.

4. Add oregano, cumin, paprika, diced potatoes, and vegetable broth. Bring to a boil, then reduce to a simmer. Cook for 15-20 minutes, stirring occasionally, until potatoes are tender.

5. Remove from heat and stir in milk and sour cream.

6. Use an immersion blender or transfer half of the soup to a stand blender and blend until smooth. Add salt and pepper to taste.

7. Garnish with chopped chives and cilantro. Serve hot.

Nutrients (per serving, makes about 6 servings)

• Calories: ~250 kcal

• Carbohydrates: ~40g

• Protein: ~6g

• Fat: ~8g

• Saturated Fat: ~4g

• Fiber: ~5g

A Taste of Summer in Every Bite

Corn is synonymous with summer, and it’s the star of this chowder. Fresh, sweet corn on the cob adds a burst of flavor and texture to the soup, making each spoonful feel like a celebration of the season. This dish is ideal for using up leftover corn or for taking full advantage of the fresh ears available at local farmers’ markets during peak summer months.

The natural sweetness of the corn pairs beautifully with the other savory ingredients in the chowder. Yukon Gold potatoes lend a creamy, hearty base to the soup, while a touch of cumin, oregano, and paprika add depth and warmth. The result is a comforting, flavorful soup that’s perfect for enjoying on a cool summer evening or as a hearty lunch.

Simple and Satisfying: A One-Pot Recipe

One of the best things about this Summer Corn Chowder is its simplicity. Unlike some soups that require multiple pots and hours of simmering, this recipe is quick and easy to prepare. You only need one pot, which means less cleanup and more time enjoying your delicious dish.

The recipe begins by sautéing onions, corn, and jalapeño in butter to develop a base of savory, aromatic flavors. After adding garlic and a splash of white wine, the soup is ready for the addition of seasonings, potatoes, and vegetable broth. A brief simmer is all it takes to bring the potatoes to tenderness, allowing all the flavors to meld together. Once you finish blending part of the soup to create a creamy texture, the dish is complete—ready to be garnished with fresh herbs and served hot.

This easy-to-follow process makes the chowder an accessible dish for both beginner and experienced cooks alike. Plus, it’s a great way to get kids involved in the kitchen, letting them help with stirring or garnishing the soup.

The Power of Fresh Ingredients

The key to making the best Summer Corn Chowder lies in using fresh, quality ingredients. Fresh corn on the cob is essential in this recipe, as it imparts a natural sweetness and texture that canned corn simply can’t replicate. If you’re making this soup in the summer when corn is at its peak, the flavors are truly exceptional.

In addition to the corn, other fresh ingredients like red onion, garlic, and jalapeño bring a layer of savory richness and spice to the dish. The potatoes, particularly Yukon Golds, add a smooth, velvety texture that makes the chowder hearty and satisfying. The addition of lime juice and white wine brightens up the entire soup, providing a refreshing contrast to the rich, creamy base.

Herbs and spices like oregano, cumin, and paprika offer depth and complexity, ensuring that the chowder isn’t just one note. The spices bring warmth to the dish, while the cilantro and chives serve as vibrant garnishes that further elevate the flavor profile.

Versatility and Customization

While the recipe is already vegetarian and gluten-free, it’s also highly versatile, allowing you to tailor it to your preferences. For example, if you prefer a richer, creamier soup, you can substitute the milk for heavy cream or half-and-half. If you like a little extra heat, you can increase the amount of jalapeño or even add a few dashes of hot sauce to the finished soup.

If you’re looking for a vegan version, simply replace the butter with olive oil, swap the milk for a plant-based alternative like almond or oat milk, and omit the sour cream or use a dairy-free substitute. You can also add extra vegetables, such as bell peppers or carrots, to the soup for added color and nutrition.

This chowder is also easy to scale up or down depending on how many people you’re serving. It’s a great dish to make in large batches for meal prep or a family gathering. The leftovers store well in the fridge for a few days and can easily be reheated for a quick lunch or dinner.

A Comforting and Nutritious Meal

One of the reasons Summer Corn Chowder is so beloved is that it strikes the perfect balance between comfort food and healthy eating. With the creamy texture of the soup and the rich, buttery flavor from the sautéed vegetables, it has all the comforting qualities you expect from a chowder. At the same time, it’s loaded with nutritious ingredients like fresh corn, potatoes, and vegetable broth, making it a wholesome choice for any meal.

The addition of sour cream adds a tangy richness without overwhelming the soup, keeping it light and balanced. Plus, the fiber from the corn and potatoes helps keep you feeling full longer, making it a satisfying dish that won’t leave you feeling heavy.

For those who are conscious of their calorie intake, Summer Corn Chowder is a relatively light dish, with only about 250 calories per serving. It provides a good source of carbohydrates, fiber, and protein, while keeping fat content reasonable, making it suitable for a variety of dietary needs.

Garnishing and Serving Suggestions

While the chowder is delicious on its own, adding a few fresh garnishes can take it from good to great. Fresh chives and cilantro not only add a burst of color but also a pop of freshness that complements the richness of the soup. If you’re feeling adventurous, you can also sprinkle a little bit of crumbled feta cheese or serve the chowder with a side of crusty bread for dipping.

This Summer Corn Chowder pairs wonderfully with a variety of mains, from grilled fish or chicken to a simple salad. It also makes for a fantastic light lunch or dinner on its own, especially when served with a refreshing side salad or a piece of warm, buttered bread.

Conclusion: A Summer Staple in Your Recipe Collection

Summer Corn Chowder is more than just a soup—it’s a celebration of summer’s bounty. The combination of fresh corn, creamy potatoes, and flavorful spices creates a comforting, satisfying dish that can be enjoyed year-round. Whether you’re using up leftover corn or preparing a batch to enjoy with family and friends, this chowder is a versatile, easy-to-make recipe that’s sure to become a favorite in your kitchen.

Perfect for any occasion, this soup provides a light yet hearty option that suits a variety of tastes and dietary needs. With minimal prep and a short cooking time, it’s the perfect way to enjoy the flavors of summer in a bowl. So grab some fresh corn, pull out your trusty pot, and get ready to indulge in the creamy, flavorful goodness of Summer Corn Chowder.