Best Fresh Summer Corn Chowder Recipes

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

Ingredients

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

FRESH CORN AND SUMMER SQUASH CHOWDER

FRESH CORN AND SUMMER SQUASH CHOWDER image

Categories Soup/Stew Vegetable Lunch Healthy Simmer

Yield bowls

Number Of Ingredients 14

Ingredients

2 T. olive oil
3/4 cup sliced green onions, divided
1 clove garlic, minced
1/4 cup chopped celery
1 pound yellow summer squash, chopped
3 1/2 cups fresh corn, divided
2 1/4 cups 2% milk, divided
1/2 t. Mexican oregano, crumbled
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
2 slices bacon, cooked crisp and crumbled
1/4 cup (1 ounce) shredded extra-sharp cheddar cheese
1 medium tomato, chopped

Steps:

pan; sauté 8 -10 minutes or until vegetables are tender. Reserve 1 cup corn; set aside. Place the remaining corn and 1 cup milk in a blender; process until smooth. Add remaining 1 1/4 cups milk, oregano, 1/2 teaspoon salt, and pepper to blender; process just until combined. Add pureed mixture and reserved 1 cup corn to pan. Reduce heat to medium; cook 5 minutes or until thoroughly heated, stirring constantly. Stir in 1/8 teaspoon salt. Ladle about 1 1/2 cups soup into each of 4 bowls; top each serving with about 1 tablespoon bacon, 1 tablespoon cheese,. 1 tablespoon remaining onions, and 1 T. of chopped tomatoes.