This Potato Corn Chowder recipe is the perfect soup to make with summer fresh sweet corn. It’s loaded with flavor and so easy to make!
Do you crave comfort foods when the weather turns cooler?
The transition from summer to fall is a little bit easier with food for the soul recipes like this summer fresh corn chowder.
Local farmers’ markets are still in full swing so there is still plenty of time to make recipes using farm-fresh, flavorful vegetables. This sweet corn salad and these zucchini pancakes are some other recipes that take advantage of fresh seasonal produce.
In fact, the end of summer is the perfect time of the year for hearty soups with vegetables like this Italian lentil soup and escarole and beans.
There is no denying that the freshness of the corn is what makes this chowder taste absolutely amazing.
Buying corn
- Look for husks that are bright leafy green in color.
- The ears should be snugly wrapped and slightly damp when you touch them.
- Look for a golden color and fresh-looking silk at the tip that is wet and soft. If the silk is dry, it is not a freshly picked cob of corn.
- The kernels should be plump and shiny.
Also, remember to check the ends of the cob (where it was attached to the plant). It should not be brown or discolored.
Cooking corn
Ideally, corn on the cob should be cooked the same day it is picked. That’s because the corn sugars start converting into starch as soon as they are removed from the plant -which means that the corn becomes less sweet.
Farmers’ markets and roadside vegetable stands will usually sell farm-fresh corn. If you are not able to cook the corn the day it is purchased, place them in a plastic bag in their husks and refrigerate immediately. Try to cook them within 24 hours.
There will be no refrigerating of corn today because we are making some soul food.
Are you ready?
It’s chowder time!
Mise en Place
Before we begin assembling this soup, we need to slice, dice, and shred some of the vegetables.
Removing the corn kernels: Place the wider end in a large bowl and hold the ear firmly. With a sharp knife, cut straight down the cob. Then, “milk” the cobs by using the back of a knife to scrape and release the moisture. You need 4-5 ears of corn. Reserve the cobs.
Prep the rest of the veggies: More specifically, dice 1 large onion, slice 2-3 celery stalks, and chop 1 garlic.
We also need to dice 2 Yukon gold potatoes and grate 1 potato but we do this while sauteeing the onion.
Instructions
Place a large thick-bottomed pot over medium heat.
Drizzle a couple of tablespoons of olive oil and sauté the onions. Stir frequently for about 8-10 minutes or until they begin to soften. Season with salt and pepper to taste.
As previously mentioned, now is a good time to dice and grate the potatoes.
By now, the onions should be translucent. Add the sliced celery and minced garlic and sauté for another minute or so.
Add 4 cups of vegetable stock, the diced and grated potato, one bay leaf, ½ teaspoon paprika and the corn cobs.
Bring to a boil. Reduce heat and simmer for about 10-15 minutes or until potatoes are fork-tender.
Remove the cobs.
Add the corn and simmer gently for about 3 – 4 minutes.
Finally, add 1 cup of milk and heat through for about 2-3 minutes.
Discard the bay leaf and season to taste with salt and pepper.
Just before serving, garnish with freshly chopped chives.
Tips
- Cook your fresh sweet corn the day you purchase it for the best results.
- For a creamier version, transfer 1-2 cups to a blender, process until smooth then pour back into the pot of soup.
- Add an extra potato if a thicker broth is desired.
- For extra heat, add a pinch or so of red pepper flakes.
- Replace the Yukon gold potatoes with any other yellow or red skin variety.
- Store leftover chowder in the refrigerator for up to 5 days.
Recipe inspiration
In what feels like another lifetime (almost 25 years ago) this corn chowder recipe would be the soup that was made to celebrate “harvest season” in one of the retirement homes I used worked for. The original recipe was standardized for two hundred portions.
For over twenty-five years, when that sweet summer corn makes an appearance in farmers’ markets, this has been my go-to soup. Needless to say, I scaled down the recipe and have adapted it to my personal preference. Although the recipe can be made with frozen or even canned corn, there truly is no comparison as far as taste is concerned when summer fresh corn is used.
If you crave comfort foods like me in the fall, this is the soup for you!
Enjoy
THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
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Ciao for now,
Maria
★★★★★ If you have made this fresh corn chowder, I would love to hear about it in the comments below and be sure to rate the recipe!
Potato Corn Chowder
Ingredients
- 2 tablespoons olive oil
- 1 large onion diced, 1½ cups
- 2-3 stalks celery sliced, 1 cup
- 1 clove garlic minced
- 4 cups vegetable stock
- 2 medium potatoes peeled and diced, Yukon gold
- 1 medium potato peeled and grated, Yukon gold
- 1 bay leaf
- ½ teaspoon paprika
- 3½-4 cups fresh corn kernels milked, from 4-5 ears of corn, reserve the cobs
- 1 cup milk 1%
- salt and pepper to taste
- 2 tablespoons fresh chopped chives to garnish
Instructions
- Place a large, thick-bottomed pot over medium heat.
- Add olive oil.
- Add onions and saute while stirring occasionally for about 8-10 minutes or until they begin to soften. Season with salt and pepper to taste.
- Add the celery and minced garlic and sauté for about a minute.
- Add the vegetable stock, the diced and grated potato, a bay leaf, paprika and the reserved corn cobs.
- Bring to a boil.
- Reduce heat and simmer for about 10-15 minutes or until potatoes are tender.
- Add the corn and simmer for about 2-3 minutes.
- Add the milk and heat through.
- Discard bay leaf.
- Season to taste with salt and pepper.
- If desired, garnish with fresh chopped chives before serving.
Notes
- Cook your fresh sweet corn the day you purchase it for the best results.
- For a creamier version, transfer 1-2 cups to a blender, process until smooth then pour back into the pot of soup.
- Add an extra potato if a thicker broth is desired.
- For extra heat, add a pinch or so of red pepper flakes.
- Replace the Yukon gold potatoes with any other yellow or red skin variety.
- Store leftover chowder in the refrigerator for up to 5 days.
Nutrition
This post was originally published on September 10, 2017, and republished on August 28, 2020, with updated content and photos. Thanks for sharing.
Anne says
Hi Maria, I just made this soup and I love it. I thought I would let you know you forgot to put “add paprika “ in the instructions. I thus forgot to add it. I did so at the very end just prior to eating it.
Anyway it’s delicious. I didn’t know what milking the corn was so I read it on the Internet. I learned something new today!
Maria says
Oh, I’m sorry about that… nice catch. I recently revised the recipe to include the paprika but it must have gotten lost in my notes. Will update the post. Thanks so much for taking the time to let me know, appreciate it, Anne!
Ur pal val says
This looks like a super creamy soup… can’t wait to try it!
Maria says
I am sure you are going to love it! Thanks for taking the time to comment 🙂
Barbarito-Levitt Paula says
What a fantastic summer chowder – all of the comfort of the traditional winter chowders yet full of summer goodness!
Maria says
It`s my go-to soup as soon as fresh corn is in season. Appreciate your comment Paula ♥♥♥