Summer Corn Chowder Recipe

Name: Summer Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 2 tablespoon Olive oil; 1 tablespoon Butter; 1/2 cup Carrots, small dice; 1/2 cup Celery, small dice; 1/2 cup Red onion, small dice; 1 cup String green beans, chopped; 6 Fingerling potatoes, chopped; 1 cup White wine; 2 cups Roma tomatoes, chopped; 3 cups Grilled summer corn; 8 cup Vegetable stock; 1 cup Well done bacon pieces for garnish

Servings: persons

2 tablespoon Olive oil
1 tablespoon Butter
1/2 cup Carrots, small dice
1/2 cup Celery, small dice
1/2 cup Red onion, small dice
1 cup String green beans, chopped
6 Fingerling potatoes, chopped
1 cup White wine
2 cups Roma tomatoes, chopped
3 cups Grilled summer corn
8 cup Vegetable stock
1 cup Well done bacon pieces for garnish

1
In a large stockpot, heat 1/4 cup olive oil and saute carrots, celery, onion, and potato until tender.
2
Add the white wine, green beans, zucchini, tomatoes and corn.
3
Saute until beans are tender.
4
Add stock.
5
Bring to a boil.
6
Simmer about 20 minutes.
7
Add heavy cream and allow to reduce.
8
Add cheese and bacon.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoon Olive oil, 1 tablespoon Butter, 1/2 cup Carrots, small dice, 1/2 cup Celery, small dice, and more.

Yes, Summer Corn Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Summer Corn Chowder

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