Summer Corn Chowder Recipe

Name: Summer Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 each corn cobs shucked or 4 cups frozen kernels; 1 1/2 tablespoons butter; 2 large sweet red bell peppers diced; 3 large leeks thinly sliced and well washed; 2 teaspoons thyme dried; 1 tablespoon old bay seasoning or other generic seafood seasoning; 4 cups chicken broth; 1 pound red skinned potatoes halved or quartered depending on size; 1 x cayenne pepper to taste; 1/2 cup light cream (half&half); 1/2 cup parsley leaves chopped; 1/2 each bread, french baguette cut diagonally into sliced; 1/4 pound cheddar cheese or as needed

Servings: persons

6 each corn cobs shucked or 4 cups frozen kernels
1 1/2 tablespoons butter
2 large sweet red bell peppers diced
3 large leeks thinly sliced and well washed
2 teaspoons thyme dried
1 tablespoon old bay seasoning or other generic seafood seasoning
4 cups chicken broth
1 pound red skinned potatoes halved or quartered depending on size
1 x cayenne pepper to taste
1/2 cup light cream (half&half)
1/2 cup parsley leaves chopped
1/2 each bread, french baguette cut diagonally into sliced
1/4 pound cheddar cheese or as needed

1
Note: This recipe makes a lot, but I found out the hard way that it doesnt freeze well.
2
If youre making this for one or two and dont think you want to eat this for a couple of days, then consider halving it.
3
Instructions:
4
Preheat oven to 350F (180C).
5
Cut the corn off of the cob into a large bowl.
6
Set aside.
7
Melt butter in a large soup pot.
8
Add in bell peppers and leeks.
9
Saute for about 8 minutes or until soft.
10
Add in corn kernels, thyme, seafood seasoning, potatoes, cayenne and chicken broth.
11
Bring to a boil, then reduce heat and simmer for about 20 minutes, or until potatoes are tender.
12
Turn off the heat and add in half & half and parsley.
13
If desired, partially puree the soup with an immersion blender or a stand up blender.
14
Meanwhile, make the cheddar cheese toasts by topping the baguette slices with cheese and baking them in the oven until bread is crispy and cheese is melting, about 10 minutes.
15
Serve soup topped with extra cheese, hot sauce, and with cheese toasts on the side.

903

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 6 each corn cobs shucked or 4 cups frozen kernels, 1 1/2 tablespoons butter, 2 large sweet red bell peppers diced, 3 large leeks thinly sliced and well washed, 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.

That's it — enjoy your meal!

Summer Corn Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions