With sweet corn in season, it’s time for corn chowder. Made with veggies, fresh summer corn, and chunks of tender potatoes, it’s hard not to resist warming up with a bowl.
Easy to make with either fresh or frozen corn, it’s a great chowder not only in summer, but year-round. Pureeing some of the corn kernels creates a creamy texture without having to add cream or flour.
Fresh or Frozen Corn
Fresh or frozen corn can be used in making this delicious chowder.
When working with fresh corn, place the bottom of the corn on a cutting board and securely hold the pointed end upright. With a chef’s knife, carefully cut downwards on the ears of corn, removing the kernels. About 6 medium ears of corn will yield 3 cups of kernels.
Making the Chowder
- Sauté onions and celery for 5 minutes.
- Add corn and vegetable broth; simmer for 15 minutes. Transfer in batches to a blender and puree until smooth. We prefer a high speed blender over a food processor or an immersion blender as a blender does a better job of pureeing the corn kernels.
- Return puree to the saucepan.
- Add diced potatoes, rosemary, thyme, salt, pepper, additional corn and broth. Cook for 10 minutes, stirring occasionally. Add chopped red bell peppers and cook another 5 minutes.
- Portion into bowls and garnish with chives or parsley, if desired.
Yield 4-6 Servings
Free of: gluten and top 9 allergens.
A great chowder not only in the summer, but year-round.
2 tbsp vegetable oil
1 cup diced yellow onion
1/2 cup diced celery
1/8 tsp plus 1/2 tsp salt, divided
3 cups fresh (about 6 medium ears) or frozen corn kernels (thawed), divided (2 cups + 1 cup)
3 cups vegetable broth, divided (2 cups + 1 cup)
2 cups red potatoes, peeled and cut into 1/2-inch cubes
1 tsp minced fresh rosemary
1/2 tsp fresh thyme
1/4 tsp ground black pepper
1/2 cup diced red bell pepper
2 tbsp chopped chives or chopped parsley, optional garnish
- In a heavy 3-quart sauce pan, heat oil over medium heat. Add onions, celery, and 1/8 tsp salt and cook for 5 minutes, stirring occasionally.
- Add 2 cups of corn. If the corn is fresh, cook for about 3-5 minutes, until corn starts to soften, stirring occasionally. If frozen and thawed, skip the 3-5 minute cook time. Pour in 2 cups of broth and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, covered, for 15 minutes. Transfer in batches to a high speed blender and puree until smooth. We prefer a blender over a food processor or an immersion blender, as a blender does a better job of pureeing the corn kernels.
- Return puree to sauce pan over medium-low heat. Add potatoes, rosemary, thyme, remaining ½ teaspoon salt, pepper, remaining 1 cup of corn and remaining 1 cup of broth. Cook for 10 minutes, stirring occasionally.
- Add bell pepper and cook another 5 minutes until chowder is thick and creamy. The recipe yield is about 6-1/2 cups.
- Garnish with chives or parsley, if desired.
Courses Soups & Salads