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I love the abundance of fresh corn that’s available during the summer, and nothing makes me happier than cooking with sweet, ripe kernels that I’ve cut off the cob!
Today, I want to share this amazingly good summer corn chowder recipe with you. It’s made with healthy, wholesome ingredients that you probably already have in your kitchen.
If corn isn’t in season, this dish can be enjoyed at any time of year. Though the flavor won’t be as bright and fresh as those ears that you just brought home fresh from the farmers market (or grew in your own garden) might be, you can easily substitute frozen sweet corn kernels.
And while it does take a bit of time to bring together, the process is relatively simple, and the results are mouthwatering. To make a bigger batch, feel free to double up this recipe.
I’ll also teach you how to make a fragrant herb garlic bread with four simple ingredients that goes perfectly with the soup, a recipe that’s always on rotation in my household!
For a delicious vegan-friendly alternative to this recipe, the substitutions are simple and easy:
Substitute your preferred vegan fat (such as any vegetable oil, olive oil, coconut oil, or vegan margarine) for the butter in both the chowder and the garlic bread recipes. And use coconut milk, cashew cream, or soy creamer instead of heavy cream to add the final creamy touch to your dish.
All right, want a bowl of this delicious chowder now? Let’s head straight to the recipe!
The Recipe
Summer Corn Chowder with Herb Garlic Bread Votes: 6 Rate this recipe! Print Recipe
Rating: 4.17
You:
Savory, creamy, and rich, this summer corn chowder is a hearty dish. Topped with corn and spring onions and served with garlic bread, it's the perfect meal.
| Servings | Prep Time |
| 2 Servings | 20 minutes |
| Cook Time |
| 45 minutes |
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| Summer Corn Chowder with Herb Garlic Bread Votes: 6 Rate this recipe! Print Recipe Savory, creamy, and rich, this summer corn chowder is a hearty dish. Topped with corn and spring onions and served with garlic bread, it's the perfect meal.
|
Ingredients
For the Chowder:
- 1 tablespoon butter
- 1 small yellow onion diced
- 1 tablespoon all purpose flour
- 1 garlic clove minced
- 5 cups water
- 3 ears fresh corn (or 2 1/4 cups fresh kernels)
- 1 1/4 pounds potatoes peeled and cut into 1/2-inch pieces
- 2 bay leaves
- 1/2 teaspoon dried thyme
- 1/4 cup heavy cream
- Salt and Pepper to taste
- 1/4 cup chopped spring onions, (green tops only)
For the Garlic Bread:
- 3 cloves garlic minced
- 1/2 cup chopped fresh parsley
- 1/2 cup butter melted
- 1 French baguette, sliced into 1-inch-thick pieces
Servings: Servings
Units:
Instructions
Melt the butter for the chowder in a large pot over medium heat. Add the onions and cook, stirring frequently until caramelized and soft, for approximately 8 minutes.
Add the flour and minced garlic and cook for another minute before adding the water, whisking continuously as you pour it in so the flour does not form clumps.
Bring the mixture to a boil, then stir in the corn kernels and pieces of potato. Add the bay leaves and thyme, and stir well.
Bring to a boil once again before turning heat down to low. Partially cover the pot and allow the ingredients to simmer until the potatoes are tender, approximately 30 minutes.
While the chowder is simmering, make the garlic bread. Preheat the oven to 300°F. Combine the minced garlic, chopped parsley, and melted butter. Spread the mixture on top of the pieces of baguette, and place the bread in a single layer on a baking tray. Bake for 10 to 15 minutes until bread is crusty and just toasted.
Once the potatoes are tender, transfer half of the soup into an electric blender or food processor and process until you get a thick mixture.
Return the processed mixture to the pot and stir to combine. Reheat briefly if necessary.
Pour in the heavy cream and stir with a wooden spoon to combine well. Season with salt and pepper to taste.
Divide evenly into two bowls, then garnish with fresh corn kernels and chopped fresh spring onions. Serve alongside toasted slices of herb garlic bread.
Recipe Notes
Original recipe by Sarah Hagstrom, with revisionsby Felicia Lim.
Nutritional Information*
Nutrition Facts
Summer Corn Chowder with Herb Garlic Bread
Amount Per Serving
Calories 897 Calories from Fat 585
% Daily Value*
Total Fat 65g 100%
Saturated Fat 39g 195%
Polyunsaturated Fat 3g
Monounsaturated Fat 17g
Cholesterol 181mg 60%
Sodium 677mg 28%
Potassium 1132mg 32%
Total Carbohydrates 73g 24%
Dietary Fiber 10g 40%
Sugars 13g
Protein 13g 26%
Vitamin A 151%
Vitamin C 133%
Calcium 21%
Iron 39%
* Percent Daily Values are based on a 2000 calorie diet.
Cooking by the Numbers…
Step 1 – Prepare the Mise en Place
Set out the ears of corn, butter, onion, garlic, potatoes, bay leaves, and spring onions.
Measure the all-purpose flour, water, dried thyme, and heavy cream.
Step 2 – Get the Vegetables Ready
Cut the kernels off the cobs, dice the onion, mince the garlic, and chop the green tops of the spring onions. You can reserve the bottom portions for another use.
Scrub the potatoes well if you will be keeping the skins on, and remove any eyes. I prefer to use Yukon gold, and I peel them before adding them to this dish. But it’s up to you! Chop into roughly ½-inch pieces.
Step 3 – Cook the Veggies
Place a large pot over medium heat and melt the butter.
Sauté the diced onions, stirring frequently with a wooden spoon until translucent and tender. This will take approximately 8 minutes.
Sift in the all-purpose flour and add the minced garlic, then cook for a minute before pouring in the water. Whisk continuously to ensure you don’t end up with clumps of flour.
Reserve 1/4 cup of the corn. Bring the mixture to a boil before stirring in the corn kernels and potatoes.
Add the bay leaves and dried thyme. Bring to a boil again, and then reduce heat to low and let the ingredients simmer for about 30 minutes until the potatoes are tender. Stir occasionally.
Step 4 – Bake the Bread and Prep Garnish
While your soup is simmering, preheat the oven to 300°F.
Mince the garlic, chop the parsley, and melt the butter. Combine in a small bowl and mix well.
If you already have a compound garlic and herb butter ready to go in the freezer, that will be perfect for this recipe.
Cut the baguette into 1-inch-thick slices. If you have some extra time to prepare, try your hand at making your own baguettes at home.
Spread the mixture over the baguette slices and arrange them in a single layer on a baking tray.
Bake for 10 to 15 minutes until the bread is just toasted. You don’t want to burn the garlic!
For another flavorful garlic bread option, consider making this chili oil tomato garlic bread.
While the bread toasts, coat a large frying pan with oil and place over medium heat. Quickly saute the reserved fresh corn for just a few minutes, then set aside. You can also opt to top the soup with raw sweet corn instead, if you like.
Step 5 – Process and Combine
In the last five minutes of cooking while the bread is toasting, transfer half of the soup (both vegetables and liquid) from the pot to your electric blender or food processor. Process to get a thick but smooth mixture.
Be careful to avoid splattering the hot liquid, and keep the lid or cap insert in your processor or blender ajar to avoid building pressure from the steam.
You can also use an immersion blender, just be sure to process only half of the soup (rather than sticking it directly into the pot). This is a great option for blending hot ingredients!
Return the processed mixture back to the pot and mix well with a wooden spoon to combine. Briefly reheat as needed.
I like to have some chunky texture in my chowder, but if you prefer a smoother soup, simply process all of the ingredients.
Pour in the heavy cream and stir some more, then season with salt and pepper to taste.
Step 6 – Serve and Garnish
Divide the corn chowder evenly between two bowls, and garnish each with the reserved sauteed corn and chopped spring onions.
Serve alongside warm slices of herb garlic bread.
A Filling, Wholesome, Seasonal Meal
I’m not sure about you, but there are days when I just want something easy to eat that’s filling and satisfying. That’s when today’s recipe for summer corn chowder comes in.
It’s simple to prepare, with a bright yellow color and pop of green from the spring onion garnish – an amazing starter, side dish, or full meal.
Don’t wait any longer. Make a big pot today!
If you love the sweet taste of sweet corn in the summer, you’ll love our round up of the best summertime sweet corn recipes!
Here’s a few of our favorites:
- Summer Corn Pudding
- Cilantro Lime Grilled Corn
- Instant Pot Corn on the Cob
And for more of our favorite summertime soup recipes, check out our gazpacho round up.
What are our favorite ways to enjoy this veggie? How will you adapt this dish to make it your own? Share your suggestions and tips in the comments below! We love to hear from you.
Don’t forget to Pin It!
Photos by Felicia Lim, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally posted July 30th, 2015. Revised and updated May 13th, 2017.
*Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Felicia Lim
Felicia Lim is a Singaporean who moved to Argentina for love. Based in Buenos Aires, also known as “the Paris of South America,” she fills her days with freelance writing, recipe development, and food photography – three passions that give her endless joy. When she isn’t typing away at her computer, cooking in the kitchen, or shooting in her balcony-studio, you can probably find her curled up on the couch, lost in the pages of a good book.
