Creamy Summer Corn Chowder

Prep time: 15 minutes | Cook time: 45 minutes | Cost estimate: $8–12 | Serves: 6

Okay, friends, gather ’round! Let’s talk about this Corn Chowder. My family goes absolutely bonkers for it, and honestly? I think yours will too. It’s like a big, warm hug in a bowl, perfect for those evenings when the sun starts setting a little earlier and you just need something comforting. Plus, it’s packed with sweet corn flavor that’s *chef’s kiss* amazing. I swear, even my pickiest eater asks for seconds (and sometimes thirds!). Trust me, this recipe is a total dinner winner!

Why You’ll Love These

This corn chowder recipe isn’t just delicious; it’s also super practical for busy weeknights. Here’s why it’s about to become your new go-to:

• Quick & Easy – Seriously, you can whip this up faster than ordering takeout.
• Budget-Friendly – Made with simple, affordable ingredients that won’t break the bank.
• Packed with Veggies – Sneak in those extra veggies without any complaints from the kiddos (or your partner!).
• Freezer-Friendly – Make a big batch and freeze it for those days when cooking feels like a Herculean task.
• Customizable – Easily adapt this recipe to suit your family’s tastes and dietary needs.

Ingredients

Here’s everything you’ll need to make this creamy, dreamy corn chowder. Don’t worry; most of these are pantry staples!

• 6 ears fresh sweet corn, husks and silks removed
• 2 tablespoons butter or vegan butter
• 1 medium yellow onion, chopped
• 3 celery stalks, chopped
• 1 red bell pepper, stemmed, seeded, and diced
• 3 cloves garlic, chopped
• 5 cups water
• 4 medium Yukon Gold potatoes, chopped
• 2 teaspoons Old Bay Seasoning
• 2 teaspoons smoked paprika
• 1 teaspoon dried thyme
• 1 bay leaf
• ⅛ teaspoon cayenne pepper (or more, to taste!)
• 1 cup raw cashews (for dairy-free) OR ½ cup heavy cream
• 2 tablespoons fresh lemon juice
• Salt and freshly ground black pepper to taste
• Chopped chives, for garnish
• Sour cream or vegan sour cream, for serving (optional)

How to Make

Alright, let’s get cooking! Don’t worry, this is super straightforward. Just follow these steps, and you’ll have a pot of delicious corn chowder in no time.

1. Prepare the corn: Slice the kernels off the corncobs. Then, using the back of your knife, scrape the cobs to release that milky corn liquid – it’s liquid gold! Set the kernels, cobs, and liquid aside.
   

   Note: This step is KEY for maximizing corn flavor!

   
   
2. Sauté the veggies: In a large pot or Dutch oven, melt the butter over medium heat. Add the onion, celery, and red bell pepper and cook until softened, about 5-7 minutes. Stir in the garlic and cook for another minute until fragrant.
   

   Warning: Don’t let the garlic burn!

   
   
3. Simmer with potatoes and spices: Add the potatoes, Old Bay Seasoning, smoked paprika, thyme, bay leaf, cayenne pepper, and water to the pot. Stir well. Then, add the corncobs.
4. Cook the broth: Bring the mixture to a boil, then reduce heat and simmer for 20 minutes, or until the potatoes are almost tender.
   

   Tip: This simmering time is where the magic happens – the corncobs infuse the broth with intense corn flavor.

   
   
5. Add corn kernels: Remove and discard the corncobs and bay leaf. Stir in the corn kernels and the milky corn liquid.
6. Simmer until tender: Continue to simmer for another 10 minutes, or until the potatoes are completely tender and the corn kernels are cooked through.
7. Blend for creaminess (Cashew Variation): Scoop out about 2 cups of the chowder and transfer it to a high-speed blender. Add the raw cashews and blend until completely smooth and creamy.
   

   Note: Be careful when blending hot liquids! Start on low speed and vent the blender to prevent splattering.

   
   
8. Blend for creaminess (Cream Variation): Use an immersion blender to carefully blend a portion of the soup directly in the pot until slightly thickened.
9. Combine and finish: Pour the cashew cream (or heavy cream, if using) back into the pot and stir to combine.
10. Season and serve: Stir in the lemon juice and season with salt and pepper to taste. If using heavy cream, simmer on low heat for 5 minutes to mellow the flavor. Garnish with chopped chives and a dollop of sour cream or vegan sour cream (if desired) before serving.

Tips & Tricks

Want to take your corn chowder game to the next level? Here are a few of my favorite tips and tricks: