Best Summer Corn Chowder Recipes

SUMMER CORN CHOWDER

Steps:

• Heat olive oil and butter in a Dutch oven over low heat. Add onion; cook until tender, about 10 minutes. Sprinkle flour over onion; cook and stir until onion is coated, about 5 minutes.
• Stir vegetable broth and potatoes into the onion mixture; bring to a boil. Reduce heat to medium; cook partially covered until potatoes are tender, about 10 minutes. Add corn, red pepper, green pepper, half-and-half, ground black pepper, and salt. Reduce heat to low; cook and stir until corn is softened, about 8 minutes.

FRESH SUMMER CORN CHOWDER

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.

SUMMER CORN AND COD CHOWDER

Steps:

• In a large saucepan, cook bacon over medium heat until crisp, 6 minutes. Transfer to a paper towel-lined plate; crumble. In same pan, sauté scallion whites for 2 minutes. Add garlic; sauté 1 minute. Add flour; cook, stirring frequently, 2 minutes. Stir in potatoes, milk, broth, thyme, salt and pepper; bring to a boil. Reduce heat to medium-low; simmer 10 minutes. Stir in fish, corn and 2/3 bacon; simmer 5 minutes. Stir in half-and-half and 3/4 scallion greens; simmer 2 minutes. Ladle into bowls and garnish with remaining scallion greens and bacon.

EASY SUMMER CORN CHOWDER

Steps:

• Place bacon in small stockpot over medium-high heat. Cook, stirring occasionally, until bacon is deep golden brown and all the fat has been rendered, about 4 minutes. Remove bacon with slotted spoon, transfer to paper towel, and set aside. Discard all but 2 tablespoons of bacon fat.
• Add onions, celery, thyme, and salt and pepper to taste to stockpot; cook over medium-low heat until translucent, about 8 minutes. Add stock; bring to a boil. Reduce heat to medium; simmer 15 minutes.
• Add corn, potatoes, and chile; cook until potatoes are tender, 8 to 10 minutes. Remove and discard thyme. Add half-and-half, and simmer until soup is hot. Adjust seasoning with salt and pepper, and garnish with the reserved crisp bacon pieces.

SUMMER CORN AND POTATO CHOWDER

Steps:

• Cut the corn from the cobs. Take the back of a large knife and scrape it against the cobs to extract as much of the "milk" as you can. Set both aside in a bowl.
• Cook bacon in a saute pan over medium-high heat, turning occasionally, until crispy, 8 to 10 minutes. Remove with a slotted spoon and drain on paper towels.
• Heat oil in a stockpot over medium-high heat. Add onion, celery, bell pepper, garlic, and jalapeno; saute until translucent, about 5 minutes. Add chicken stock and potatoes; bring to a low boil.
• Lower heat to a simmer and cover the pot. Cook until potatoes are just about tender, 8 to 10 minutes. Add corn kernels and any accumulated "milk," half-and-half, oregano, and cumin. Simmer until corn is tender, about 10 minutes. Season with salt and pepper.
• Ladle into bowls and garnish with sour cream and Cheddar cheese.

SUMMER CORN CHOWDER

Steps:

• Melt butter in a small stockpot over medium-low heat. Add onion, thyme bundle, and corn, and season with salt. Cook, stirring occasionally, until very soft but not browned, about 20 minutes.
• Add stock and potatoes and bring to a boil. Reduce heat to medium and simmer, stirring occasionally, until potatoes are tender, 8 to 10 minutes. Remove and discard thyme. Puree one third of the mixture until smooth, using an immersion blender (use caution when blending hot liquids). Return to pot and stir in half and half. Cook until chowder is hot. Season with salt and pepper. Garnish with chives and hot sauce, if desired; serve immediately.

SUMMER CORN CHOWDER WITH SCALLIONS BACON & POTATOES

Steps:

• Cut corn off the cobs, save two cobs.
• When slicing scallions, be sure to keep the dark green part separated from the white and light green, you will use all the onion.
• Cook bacon in a 3-4 quart saucepan over medium heat until browned and crisp, about 5 minutes.
• With a slotted spoon, transfer the bacon to a paper towel lined plate.
• Pour off and discard all but about 1 TBS of the bacon fat.
• Return the pan to medium heat and add the butter.
• When butter is melted, add the white and light green scallions and the jalapeño, salt, and a few grinds of the black pepper.
• Cook stirring until the scallions are very soft, about 3 minutes.
• Add the broth, corn, corn cobs, potatoes, and thyme and bring to a boil over medium-high heat.
• Reduce the heat to medium-low and simmer until the potatoes are completely tender, about 15 minutes.
• Discard the corn cobs.
• Transfer 1 cup of the broth and vegetables to a blender and puree. Return the puree to the pot and stir in the cream and all but 1/3 cup of the scallions and blend the flavors.
• Season to taste with salt and pepper and served sprinkled with bacon and reserved scallions.

SUMMER CORN CHOWDER WITH BACON

Steps:

• Sauté bacon in large pot over medium-high heat until crisp and brown. Using slotted spoon, transfer bacon to paper towels to drain. Add corn, fennel, zucchini, and potatoes to drippings in pot; sauté 5 minutes. Add 3 cups broth and simmer uncovered over medium heat until vegetables are tender, about 20 minutes. Transfer 3 cups soup to blender. Holding blender top firmly, puree until smooth. Return puree to soup in pot. Stir in cream and cayenne. Bring chowder to simmer, thinning with more broth if too thick. Season to taste with salt and pepper. Ladle chowder into bowls and sprinkle with bacon and chives.

NEW ENGLAND CREAMED CORN AND CHARRED LOBSTER CHOWDER WITH SUMMER TRUFFLES

Steps:

• In a deep, heavy bottomed stock pot, melt the butter and saute corn, onions, celery, and carrots. Add chicken stock and reduce by 1/2. Add cream and reduce by 1/2. Add thyme sprigs. Set aside.
• Season the lobsters with salt and pepper. Grill until the flesh becomes milky white. Heat lobster stock and blanch lobster claws for five minutes. Set aside. When cool, pick knuckle and claw meat.
• Blanch haricot vert in lobster stock. Remove from stock and place in saute pan. Add cream, truffle oil, and chopped parsley. Hold warm and reserve lobster stock.
• Place creamed corn back on the stove until it simmers. Check seasoning.
• In a saute pan place the picked meat and grill tails. Warm them with the lobster stock.
• Spoon the creamed corn into bowls. Arrange haricots verts around the edge of the bowl. Each bowl receives 2 knuckles, 2 claws, and 1 tail. Shave fresh truffles to garnish each bowl and finish with chopped parsley.

SUMMER CORN CHOWDER

Steps:

• In a large bowl, remove corn kernels from cob using a small knife. Set aside. In heavy pot saute onion in olive oil. Add garlic and red pepper. Stir. Season with salt, pepper and cayenne. Cook until vegetables are soft. Add corn and chicken stock. Add potatoes. Cover and simmer until potatoes are tender. Remove 2-3 ladles of soup to a blender and puree. Pour puree back in soup and stir. Serve hot with a dash of Tabasco.

SUMMER SQUASH AND CORN CHOWDER (COOKING LIGHT)

Steps:

• Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon, and set aside. Add 1/2 cup onions, celery, and squash to drippings in pan; sauté 8 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, thyme, 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 remaining onions, and 1 tablespoon cheese.

SUMMER CORN CHOWDER

Steps:

• 1. Place the oil and butter in a pot over low heat. Add the diced onion and wilt for about 10 minutes. Sprinkle the flour over the onion; cook, stirring, for an additional 3 to 5 minutes.
• 2. Add the broth and potatoes; bring to a boil. Reduce the heat to medium and cook, partially covered, for 10 minutes or until the potatoes are tender, stirring occasionally.
• 3. Add the corn, red and green bell peppers, salt, pepper, and half-and-half; cook over low heat for 8 minutes, stirring occasionally.
• 4. Ladle 2 cups of soup into each bowl. Before serving, place 1 tablespoon of diced tomatoes in the center of each and top generously with slivered basil. Serve immediately.

PANERA SUMMER CORN CHOWDER (COPY CAT) RECIPE - (3.8/5)

Steps:

• Place the oil and butter in a pot over low heat. Add the diced onion and wilt for about 10 minutes. Sprinkle the flour over the onion; cook, stirring, for an additional 3 to 5 minutes. Add the broth and potatoes; bring to a boil. Reduce the heat to medium and cook, partially covered, for 10 minutes or until the potatoes are tender, stirring occasionally. Add the corn, red and green bell peppers, salt, pepper, and half-and-half; cook over low heat for 8 minutes, stirring occasionally. Ladle 2 cups of soup into each bowl. Before serving, place 1 tablespoon of diced tomatoes in the center of each and top generously with slivered basil. Serve immediately.

CREAMLESS CREAMED CORN CHOWDER WITH LOBSTER AND SUMMER VEGETABLES

Steps:

• Add peas, asparagus, potatoes, tomatoes, and lobster chunks to "Creamless" creamed corn. Simmer gently. Garnish with chopped chives.
• Grate 5 ears of corn into a bowl. Press the grated corn through a fine sieve reserving the "milk" and discarding the grated corn and the cobs. Cut the kernels from the remaining ears of corn. Combine the cut corn, water, and salt and pepper in a medium pan. Cover the pan and steam, stirring once or twice, until the corn is tender, about 5 minutes. Set the corn aside. Stirring constantly, bring the corn "milk" to a simmer over medium saucepan. Reduce the heat to medium low and cook, continuing to stir, until the "milk" thickens, about 3 minutes. Add the cooked corn, salt and pepper and cook until the corn is heated through. Serve warm.

FRESH CORN AND SUMMER SQUASH CHOWDER

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.

SUMMER CORN AND POTATO CHOWDER

Steps:

• In a medium saucepan, melt the butter over medium heat.
• Add the onion and cook, stirring occasionally, until softened, about 5 minutes.
• Add the corn, potato, broth, cream, cayenne, salt, and black pepper to taste.
• Bring the soup to a boil.
• Decrease heat to a simmer and cook until the potato is tender, about 10 minutes.
• Serve in pretty shallow bowls garnished with the chives.

CHICKEN AND CORN SUMMER CHOWDER

Steps:

• In a large heavy pot over medium-high heat, cook bacon until fat renders and meat starts to brown. Add onion, reduce heat to medium, and cook until soft, about 3 minutes. Sprinkle with flour and cook, stirring, until flour smells cooked (you should get a whiff of baked piecruist) but hasn't started to brown, about 3 minutes. Add potatos and broth. Bring to a boil. Reduce heat to keep mixutre simmering and cook until potatos are barely tender, about 5 minutes. Add chicken and corn and bring to a boil. Reduce heat to low and stir in cream to taste. Heat through, about 2 minutes. Serve in soup bowls, garnished with tomatos, avocado, cilantro, a squirt or two of lime juice, and pepper to taste.

SUMMER SQUASH & CORN CHOWDER

Steps:

• 1. Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon, and set aside. Add 1/2 cup onions, celery, and squash to drippings in pan; sauté 8 minutes or until vegetables are tender. 2. 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, thyme, 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 remaining onions, and 1 tablespoon cheese.

MARK BITTMAN'S SUMMER CORN CHOWDER

Steps:

• 1. Shuck the corn, then stand each ear up in a bowl and use a knife to scrape off the kernels; set aside. Put the cobs, 1 cup water, and a sprinkle of salt and pepper in a 4-qt. pot with a tight-fitting lid over medium-high heat. Bring to a boil, then lower the heat so the water bubbles gently, cover, and cook for 20 to 30 minutes. Leave the cobs in the pot until you are ready to make the soup, then discard them, reserving the corncob stock.
• 2. Meanwhile, in a large skillet over medium heat, cook the bacon until it begins to render its fat and turn golden-brown, about 4 to 6 minutes. Add the onion and cook, stirring occasionally, until soft, another 5 minutes or so.
• 3. Add the milk, reserved corn kernels, and bacon and onion to the stock, and bring to a boil; lower the heat so that the soup bubbles gently. Cook, uncovered, stirring frequently to prevent scorching, until the corn is tender, about 10 minutes.
• 4. Whisk the cornstarch in a small bowl with 2 Tbs. water until smooth. Add to the soup, stirring until the soup thickens, about a minute. Taste, adjust the seasoning, garnish with parsley, and serve.

SUMMER CORN CHOWDER

Steps:

• Melt butter in a large pot over medium heat.
• Add the onion and bacon and cook, stirring frequently, until onion has softened and is just starting to brown around edges (about 8 to 10 minutes).
• Add the flour and garlic and cook 1 1/2 minutes.
• While whisking, slowly pour in 5 cups water. Bring mixture to a boil, stirring constantly, then stir in corn kernels and potatoes.
• Add thyme and bay leaf and season with salt and pepper to taste.
• Bring to a light boil, then reduce heat to medium-low and allow to simmer, stirring occasionally, until potatoes are tender, about 20 minutes.
• Remove bay leaf and transfer 2 1/2 cups of chowder to a blender and blend until smooth (I skipped this step and left mine chunky).
• Stir the mixture back into the pot and add half and half and honey. Sprinkle each serving with chives and optional cheddar.