Bowl of creamy summer corn chowder garnished with fresh herbs and served with bread

Summer Corn Chowder

by

Fresh, creamy & comforting

Creamy, sweet, and bursting with summer freshness this Summer Corn Chowder is sunshine served in a bowl! Made with crisp corn off the cob, tender potatoes, and aromatic herbs, this easy one-pot recipe is both hearty and light. Perfect for weeknight dinners, summer picnics, or cozy rainy days, it captures all the sweetness of fresh seasonal corn while keeping things wholesome. From Emma’s Cake Studio, this chowder is proof that comfort food doesn’t have to be heavy just warm, creamy, and full of garden flavor.

Time Breakdown

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Servings: 6 bowls

Ingredients List

  • 2 tablespoons butter (or olive oil for dairy-free)
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 celery stalks, diced
  • 2 medium potatoes, peeled and diced
  • 3 cups fresh corn kernels (from about 4–5 ears)
  • 3 cups vegetable broth (or chicken broth)
  • 1 cup milk (or half-and-half for creamier texture)
  • ½ teaspoon salt (adjust to taste)
  • ¼ teaspoon black pepper
  • ½ teaspoon smoked paprika (optional, for depth)
  • ½ teaspoon dried thyme or 1 teaspoon fresh thyme
  • 2 tablespoons chopped fresh parsley or chives (for garnish)
  • Juice of ½ lemon (optional, for brightness)

Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets just a few reliable kitchen basics to keep everything simple and stress-free.

  • Large soup pot or Dutch oven
  • Wooden spoon or spatula
  • Measuring cups & spoons
  • Sharp knife & cutting board
  • Ladle for serving

Step-by-Step Beginner-Friendly Instructions

  1. Sauté aromatics: Melt butter in a large pot over medium heat. Add onion, garlic, and celery. Cook 3–4 minutes until soft and fragrant.
  2. Add potatoes & corn: Stir in diced potatoes and corn kernels. Season with salt, pepper, thyme, and paprika.
  3. Simmer: Pour in the broth and bring to a boil. Reduce heat and simmer 15–18 minutes, until potatoes are tender.
  4. Blend (optional): For a creamy texture, blend about 1 cup of chowder and stir it back into the pot.
  5. Add milk: Stir in milk and heat gently for 2–3 minutes — don’t boil.
  6. Finish & serve: Stir in lemon juice (optional) and garnish with parsley or chives. Serve warm with crusty bread or crackers.

Pro Tips

  • Fresh is best: Corn cut straight from the cob gives the chowder unbeatable sweetness and texture.
  • Make it creamy: Stir in a splash of cream or coconut milk for added richness.
  • Add protein: Mix in shredded chicken, beans, or even crab for a heartier meal.
  • Flavor twist: Top with a sprinkle of smoked paprika or chili flakes for a subtle kick.

Nutrition Table

Serving SizeCaloriesProteinCarbsFatFiberSugar
1 bowl2307g34g8g4g10g