Potato Corn Chowder Recipe with Sweet Corn

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! 

Jump to:

• Introduction
• Buying corn
• Cooking corn
• Mise en Place
• Instructions
• Tips
• Recipe inspiration
• Recipe

Introduction

Do you crave comfort foods when the weather turns cooler?

The transition from summer to fall is slightly easier with food for the soul recipes like this summer’s 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 cob ends (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 cannot cook the corn the day it is purchased, place it in a plastic bag in their husks and refrigerate it 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 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 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, minced garlic, and sauté for another minute.

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 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 soup pot. 
• 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 made to celebrate “harvest season” in one of the retirement homes I used to work for. The original recipe was standardized for two hundred portions.

For over twenty-five years, when that sweet summer corn appears 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 is no comparison regarding taste 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.

And if you are new here, welcome! You may want to sign up for my weekly e-mail newsletter. You can unsubscribe any time you want.

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!

Recipe

This post was originally published on September 10, 2017, and republished on August 28, 2020, with updated content and photos. Thanks for sharing.