Summer Corn Chowder Recipes

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SUMMER CORN CHOWDER



Summer Corn Chowder image

Four cups of corn stock and five ears of corn go into this satisfying, rich corn chowder.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 10

4 tablespoons unsalted butter
1 large white onion, diced into 1/4-inch pieces (about 2 cups)
5 to 6 sprigs thyme, placed in cheesecloth and tied with kitchen twine
5 ears yellow corn, kernels removed (about 5 cups)
Coarse salt and freshly ground pepper
4 cups Corn Stock, or homemade or low-sodium canned chicken stock
1 pound small fingerling potatoes, cut into 1/2-inch-thick slices
3/4 cup half and-half
Chives, thinly sliced, for serving
Hot sauce, for serving (optional)

Steps:

  • Melt butter in a small stockpot over medium-low heat. Add onion, thyme bundle, and corn, and season with salt. Cook, stirring occasionally, until very soft but not browned, about 20 minutes.
  • Add stock and potatoes and bring to a boil. Reduce heat to medium and simmer, stirring occasionally, until potatoes are tender, 8 to 10 minutes. Remove and discard thyme. Puree one third of the mixture until smooth, using an immersion blender (use caution when blending hot liquids). Return to pot and stir in half and half. Cook until chowder is hot. Season with salt and pepper. Garnish with chives and hot sauce, if desired; serve immediately.

SUMMER CORN CHOWDER



Summer Corn Chowder image

This Summer Corn Chowder is creamy, comforting and full of flavor. Made with bacon, garlic and cheese it's pretty hard to resist and can be enjoyed all summer long! Serve in big bowls with a side of crusty bread.

Provided by Jaclyn

Categories     Soup

Time 50m

Number Of Ingredients 15

8 ears fresh sweet yellow corn, (husked and silks removed and kernels cut from cob)
3 Tbsp butter
5 slices bacon, (cut into 1/4 to 1/2-inch pieces (see note*))
1 medium yellow onion chopped ((1 1/2 cups))
1/4 cup all-purpose flour
1 clove garlic, (minced)
5 cups water (or low-sodium chicken broth)
1 lb Yukon Gold potatoes, (cut into 1/2-inch pieces)
1/2 tsp dried thyme
1 bay leaf
Salt and freshly ground black pepper
1 cup half and half
1 Tbsp honey
2 - 3 Tbsp chopped fresh chives
Shredded cheddar cheese, (for serving (optional))

Steps:

  • Melt butter in a large pot over medium heat. Add the onion and bacon and cook, stirring frequently, until onion has softened and just starting to brown around edges, about 8 - 10 minutes.
  • Add in the flour and garlic and cook 1 1/2 minutes. While whisking, slowly pour in 5 cups water or broth.
  • Bring mixture to a boil, stirring constantly, then stir in corn kernels and potatoes. Add in thyme and bay leaf and season with salt and pepper to taste.
  • Bring to a light boil, then reduce heat to medium-low and allow to simmer, stirring occasionally, until potatoes are tender, about 20 minutes.
  • Remove bay leave then transfer 2 1/2 cups of the chowder to a blender and blend until smooth.
  • Stir the mixture back into the pot then stir in half and half and honey. Sprinkle each serving with chives and optional cheddar.

Nutrition Facts : Calories 364 kcal, Carbohydrate 42 g, Protein 10 g, Fat 19 g, SaturatedFat 9 g, Cholesterol 42 mg, Sodium 225 mg, Fiber 4 g, Sugar 11 g, ServingSize 1 serving

FRESH SUMMER CORN CHOWDER



Fresh Summer Corn Chowder image

Terrific recipe for fresh corn and potatoes and has always been a hit whenever I've served it. Good vegetarian dish, too!

Provided by outandabout829

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Time 1h10m

Yield 6

Number Of Ingredients 11

6 ears corn, husked
¼ pound unsalted butter
1 medium onion, diced
2 bunches scallions, thinly sliced
2 cloves garlic, minced
4 small new potatoes, cut into chunks
1 jalapeno pepper, minced
1 ½ cups milk
1 ½ cups vegetable broth
1 cup chopped fresh cilantro
freshly ground black pepper to taste

Steps:

  • Remove corn kernels from cobs and place in a bowl. Scrape 'milk' from cobs into bowl with the kernels. Reserve 1 cob.
  • Melt butter in a large saucepan over medium-low heat. Add onion, scallions, and garlic; cook until soft but not brown, about 3 minutes. Add corn kernels, corn milk, potatoes, and jalapeno. Cook, stirring frequently, for 10 minutes. Add milk, broth, and reserved cob. Simmer until potatoes are completely soft and soup is slightly thick, 15 to 20 minutes. Remove and discard cob.
  • Season chowder with cilantro and pepper and serve.

Nutrition Facts : Calories 334 calories, Carbohydrate 40 g, Cholesterol 45.6 mg, Fat 18 g, Fiber 6.6 g, Protein 8.4 g, SaturatedFat 10.7 g, Sodium 175.8 mg, Sugar 9.7 g

SUMMER CORN CHOWDER



Summer Corn Chowder image

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 11

5 ears corn, husked
1 medium onion, chopped
2 tablespoon olive oil
2 cloves garlic, minced
1 red bell pepper, diced
Salt
Pepper
Cayenne
2 potatoes, peeled, cubed
6 1/2 cups chicken stock
Tabasco

Steps:

  • In a large bowl, remove corn kernels from cob using a small knife. Set aside. In heavy pot saute onion in olive oil. Add garlic and red pepper. Stir. Season with salt, pepper and cayenne. Cook until vegetables are soft. Add corn and chicken stock. Add potatoes. Cover and simmer until potatoes are tender. Remove 2-3 ladles of soup to a blender and puree. Pour puree back in soup and stir. Serve hot with a dash of Tabasco.

SUMMER CORN CHOWDER



Summer Corn Chowder image

This recipe is amazing. I tend to alter it every time I make it; it just keeps getting better and better!

Provided by KandyKates recipes

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Time 58m

Yield 5

Number Of Ingredients 12

2 tablespoons olive oil
2 tablespoons butter
1 large onion, diced
3 tablespoons all-purpose flour
5 cups vegetable broth
2 large russet potatoes, cut into 1/4-inch pieces
4 cups corn kernels
½ cup diced red bell pepper
½ cup diced green bell pepper
1 cup half-and-half
¼ teaspoon ground black pepper
salt to taste

Steps:

  • Heat olive oil and butter in a Dutch oven over low heat. Add onion; cook until tender, about 10 minutes. Sprinkle flour over onion; cook and stir until onion is coated, about 5 minutes.
  • Stir vegetable broth and potatoes into the onion mixture; bring to a boil. Reduce heat to medium; cook partially covered until potatoes are tender, about 10 minutes. Add corn, red pepper, green pepper, half-and-half, ground black pepper, and salt. Reduce heat to low; cook and stir until corn is softened, about 8 minutes.

Nutrition Facts : Calories 441.1 calories, Carbohydrate 65.3 g, Cholesterol 30.1 mg, Fat 17.8 g, Fiber 7.5 g, Protein 10.7 g, SaturatedFat 7.4 g, Sodium 571.9 mg, Sugar 10.2 g

SUMMER CORN CHOWDER



Summer Corn Chowder image

Categories     Soup/Stew     Onion     Vegetable     Sauté     Vegetarian     Corn     Bell Pepper     Summer     Simmer     Parade

Yield Makes 4 to 5 servings

Number Of Ingredients 14

2 tablespoons olive oil
2 tablespoons unsalted butter
1 large onion, cut into 1/4-inch dice
3 tablespoons all-purpose flour
5 cupsFresh Vegetable Broth
2 russet potatoes, cut into 1/4-inch dice
4 cups fresh corn kernels
1/2 cup diced (1/4 inch) red bell pepper
1/2 cup diced (1/4 inch) green bell pepper
Salt, to taste
1/4 teaspoon freshly ground black pepper
1 cup half-and-half
2 ripe plum tomatoes, seeded and cut into 1/4-inch dice, for garnish
1/2 cup thinly slivered fresh basil leaves, for garnish

Steps:

  • 1. Place the oil and butter in a pot over low heat. Add the diced onion and wilt for about 10 minutes. Sprinkle the flour over the onion; cook, stirring, for an additional 3 to 5 minutes.
  • 2. Add the broth and potatoes; bring to a boil. Reduce the heat to medium and cook, partially covered, for 10 minutes or until the potatoes are tender, stirring occasionally.
  • 3. Add the corn, red and green bell peppers, salt, pepper, and half-and-half; cook over low heat for 8 minutes, stirring occasionally.
  • 4. Ladle 2 cups of soup into each bowl. Before serving, place 1 tablespoon of diced tomatoes in the center of each and top generously with slivered basil. Serve immediately.

EASY SUMMER CORN CHOWDER



Easy Summer Corn Chowder image

Summer corn chowder is served hot, but irresistible because of the fresh corn.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 10

4 teaspoons bacon, cut into 1/4-inch dice
1 small onion, peeled and cut into 1/4-inch dice (1 cup)
2 ribs celery, strings removed, cut into 1/2-inch dice (3/4 cup)
8 sprigs thyme
Salt and freshly ground pepper
3 cups homemade or low-sodium canned chicken stock, skimmed of fat
3 ears yellow corn, kernels removed (about 2 1/2 cups)
5 ounces small fingerling potatoes, cut into 1/2-inch-thick slices
1 poblano chile, seeded and cut into 1/2-inch dice
1 1/2 cups half-and-half

Steps:

  • Place bacon in small stockpot over medium-high heat. Cook, stirring occasionally, until bacon is deep golden brown and all the fat has been rendered, about 4 minutes. Remove bacon with slotted spoon, transfer to paper towel, and set aside. Discard all but 2 tablespoons of bacon fat.
  • Add onions, celery, thyme, and salt and pepper to taste to stockpot; cook over medium-low heat until translucent, about 8 minutes. Add stock; bring to a boil. Reduce heat to medium; simmer 15 minutes.
  • Add corn, potatoes, and chile; cook until potatoes are tender, 8 to 10 minutes. Remove and discard thyme. Add half-and-half, and simmer until soup is hot. Adjust seasoning with salt and pepper, and garnish with the reserved crisp bacon pieces.

SUMMER CORN CHOWDER WITH BACON



Summer Corn Chowder with Bacon image

Provided by Hannah Levitz

Categories     Soup/Stew     Milk/Cream     Potato     Sauté     Quick & Easy     Bacon     Fennel     Corn     Zucchini     Summer     Chive     Bon Appétit     New Jersey

Yield Makes 6 servings

Number Of Ingredients 9

6 slices bacon, chopped
6 cups fresh corn kernels(cut from 6 to 8 ears)
1 1/2 cups chopped fresh fennel bulb
1 cup diced yellow zucchini or crookneck squash (about 2)
1 cup 1/2-inch cubes peeled russet potatoes
3 cups (or more) low-salt chicken broth
1/2 cup whipping cream
1/4 teaspoon cayenne pepper
2 tablespoons chopped fresh chives

Steps:

  • Sauté bacon in large pot over medium-high heat until crisp and brown. Using slotted spoon, transfer bacon to paper towels to drain. Add corn, fennel, zucchini, and potatoes to drippings in pot; sauté 5 minutes. Add 3 cups broth and simmer uncovered over medium heat until vegetables are tender, about 20 minutes. Transfer 3 cups soup to blender. Holding blender top firmly, puree until smooth. Return puree to soup in pot. Stir in cream and cayenne. Bring chowder to simmer, thinning with more broth if too thick. Season to taste with salt and pepper. Ladle chowder into bowls and sprinkle with bacon and chives.

SUMMER CORN CHOWDER WITH SCALLIONS BACON & POTATOES



Summer Corn Chowder With Scallions Bacon & Potatoes image

The true taste of your summer favorites shine through in this wonderful chowder! Only two tablespoons of cream in this, pureeing one cup of the vegetables gives this chowder its creamy consistency. Be sure to use your fresh summer corn for a real treat! I ran across this wonderful recipe in the August Issue of Fine Cooking Magazine.

Provided by Bev I Am

Categories     Chowders

Time 50m

Yield 6 serving(s)

Number Of Ingredients 11

5 ears fresh corn, husked and silk removed
7 ounces scallions (about 20)
3 slices bacon, cut into 1/2 inch pieces
1 tablespoon unsalted butter
1 jalapeno, cored, seeded and finely diced
1 teaspoon kosher salt (or to taste)
black pepper, freshly ground (to taste)
3 1/2 cups low sodium chicken broth
1 large yukon gold potato, peeled and cut into 1/2 inch pieces (8-9 oz)
1 1/2 teaspoons fresh thyme, chopped
2 tablespoons heavy cream

Steps:

  • Cut corn off the cobs, save two cobs.
  • When slicing scallions, be sure to keep the dark green part separated from the white and light green, you will use all the onion.
  • Cook bacon in a 3-4 quart saucepan over medium heat until browned and crisp, about 5 minutes.
  • With a slotted spoon, transfer the bacon to a paper towel lined plate.
  • Pour off and discard all but about 1 TBS of the bacon fat.
  • Return the pan to medium heat and add the butter.
  • When butter is melted, add the white and light green scallions and the jalapeño, salt, and a few grinds of the black pepper.
  • Cook stirring until the scallions are very soft, about 3 minutes.
  • Add the broth, corn, corn cobs, potatoes, and thyme and bring to a boil over medium-high heat.
  • Reduce the heat to medium-low and simmer until the potatoes are completely tender, about 15 minutes.
  • Discard the corn cobs.
  • Transfer 1 cup of the broth and vegetables to a blender and puree. Return the puree to the pot and stir in the cream and all but 1/3 cup of the scallions and blend the flavors.
  • Season to taste with salt and pepper and served sprinkled with bacon and reserved scallions.

Nutrition Facts : Calories 172.7, Fat 7.4, SaturatedFat 3.4, Cholesterol 14.7, Sodium 482.7, Carbohydrate 23.8, Fiber 3.4, Sugar 3.7, Protein 6.9

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SUMMERY CHIPOTLE CORN CHOWDER RECIPE - PINCH OF YUM
2017-06-15 Add the almondmilk and chipotles. Blend until desired smoothness (I go for super smooth with this one). Finish: Stir the blended mixture into the large pot to combine with remaining soup. Serve into bowls and top with lots of fresh basil, pesto, olive oil, hot sauce (!), and maybe some seeds or nuts to be fancy.
From pinchofyum.com
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Top Asked Questions

How do you make corn chowder?
Four cups of corn stock and five ears of corn go into this satisfying, rich corn chowder. Melt butter in a small stockpot over medium-low heat. Add onion, thyme bundle, and corn, and season with salt. Cook, stirring occasionally, until very soft but not browned, about 20 minutes. Add stock and potatoes and bring to a boil.
Is corn chowder good in the summer?
This summer Corn Chowder is creamy, comforting and full of flavor! Made with an abundance of fresh sweet corn, tender potatoes, flavorful hearty bacon, and finished with chives and cheese. Truly this soup is too hard to resist and can be enjoyed all summer long!
What does corn chowder taste like?
This summer Corn Chowder is creamy, comforting and full of flavor! Made with an abundance of fresh sweet corn, tender potatoes, flavorful hearty bacon, and finished with chives and cheese.
How to cook corn and potatoes in a crock pot?
Directions. Stir vegetable broth and potatoes into the onion mixture; bring to a boil. Reduce heat to medium; cook partially covered until potatoes are tender, about 10 minutes. Add corn, red pepper, green pepper, half-and-half, ground black pepper, and salt. Reduce heat to low; cook and stir until corn is softened, about 8 minutes.

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