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Fresh Summer Corn Chowder – vegetarian recipe
Stav Kogan

Fresh Summer Corn Chowder

A creamy, comforting chowder that celebrates the sweet, sun-kissed flavor of fresh corn. This recipe uses every part of the corn—the kernels for their sweet pop and the cobs to create a surprisingly flavorful broth. It's like a warm summer day in a bowl.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 6 serving
Calories: 350
Ingredients Method Nutrition

Ingredients
  

  • Kernels from 6 ears fresh corn (about 4 cups / 600g / 21.2 oz), cobs reserved
  • 2 cups (475 ml) water
  • Salt and freshly ground black pepper, to taste
  • 4 tablespoons (57 g / 2.01 oz) unsalted butter or neutral oil
  • 1/2 cup (50 g / 1.76 oz) chopped scallions
  • 1/2 teaspoon (2 g / 0.07 oz) granulated sugar
  • 1/4 cup (30 g / 1.06 oz) all-purpose flour
  • 1 quart / 4 cups / 950ml whole milk or half-and-half
  • Cornbread croutons, for garnish (optional)
  • For a richer, deeper flavor, roast the corn kernels at 400°F (200°C) for 15-25 minutes until they begin to brown before adding them to the soup.
  • To create a heartier, thicker chowder, add one large, peeled and diced baking potato to the pot along with the corn kernels in the final step.
  • For a fresh, tangy twist, add 3 coarsely chopped roma tomatoes to the soup when you add the corn.

Method
 

  1. Create the corn cob broth by placing the reserved cobs and 2 cups (480 ml) of water in a pot with a tight-fitting lid.
  2. Sprinkle with salt and pepper, bring to a boil, then reduce heat to a gentle simmer.
  3. Cover and cook for about 30 minutes.
  4. Remove the cobs and reserve the broth.
  5. In a deep skillet or saucepan over medium-high heat, melt the butter or heat the oil.
  6. Add the scallions and sugar, cooking for about 1 minute until soft.
  7. Reduce heat to medium, stir in the flour, and cook, stirring constantly, for 5-10 minutes until the mixture is golden and the raw flour smell is gone.
  8. Whisk in the milk and reserved corn broth, increase heat to medium-high, and stir constantly until the soup begins to thicken, about 2 minutes.
  9. Stir in the fresh corn kernels.
  10. Bring the soup to a boil, then reduce the heat to a gentle bubble.
  11. Cook, stirring occasionally, for 10-15 minutes, until the corn is tender and the chowder has thickened to your liking.
  12. Taste and adjust seasoning with salt and pepper.
  13. Serve hot, garnished with cornbread croutons if desired.
  14. Stir in 1/2 cup (480 ml) of grated sharp cheddar, Parmesan, or hard goat cheese along with the corn for a deliciously cheesy version.

Nutrition

Calories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15g

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