Summer Corn Chowder
A delightful and creamy chowder, showcasing the sweet essence of fresh summer corn. This recipe combines tender potatoes, aromatic vegetables, and a rich, velvety broth for a comforting and flavorful dish perfect for any summer meal.
Equipment
- Large pot
- Cutting board
- Chef's knife
Ingredients
Chowder Base
- 4-5 ears Fresh corn kernels approx. 3-4 cups
- 2 tbsp Butter
- 1 Large onion chopped
- 2 Celery stalks chopped
- 2 Garlic cloves minced
- 4 cups Vegetable broth
- 2 Large potatoes peeled and diced
Cream & Seasoning
- 1 cup Milk whole or 2%
- 0.5 cup Heavy cream optional, for richer chowder
- Salt to taste
- Black pepper to taste
- Fresh chives or parsley chopped, for garnish
Instructions
Cooking Instructions
- Melt butter in a large pot over medium heat, then sauté the chopped onion and celery for 5-7 minutes until they are softened.
- Add the minced garlic to the pot and cook for another minute until it becomes fragrant.
- Stir in the vegetable broth and diced potatoes, bring the mixture to a boil, then reduce heat and simmer for 10-15 minutes until the potatoes are tender.
- Add the fresh corn kernels and milk to the pot, then continue to simmer gently for 5-7 minutes until the corn is tender-crisp.
- If desired, stir in the heavy cream and heat the chowder gently without allowing it to boil.
- Season the chowder with salt and black pepper to taste, then ladle into bowls and garnish with fresh chives or parsley before serving.
Notes
For an extra burst of flavor, you can roast the corn kernels lightly before adding them to the chowder. A touch of smoked paprika can also add depth.