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A bowl of light summer corn chowder with fresh herbs

Corn Chowder (Summer)

A delightful and creamy summer corn chowder featuring fresh sweet corn, tender potatoes, and a rich broth, perfect for a warm evening.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 people
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 ears Fresh summer corn kernels removed
  • 2 medium Potatoes diced
  • 1 medium Onion chopped
  • 2 stalks Celery chopped
  • 2 cloves Garlic minced
  • 4 cups Chicken or vegetable broth
  • 1 cup Heavy cream
  • 2 tablespoons Butter
  • 2 tablespoons All-purpose flour
  • 1 teaspoon Salt
  • 0.5 teaspoon Black pepper
  • 2 tablespoons Fresh chives for garnish

Equipment

  • Large pot
  • Cutting board
  • Chef's knife

Method
 

Preparation
  1. Melt butter in a large pot over medium heat, then sauté onion and celery until softened.
  2. Add minced garlic and cook for one minute until fragrant.
  3. Stir in flour to create a roux, cooking for another minute.
Cooking
  1. Gradually whisk in the broth, bringing the mixture to a simmer.
  2. Add diced potatoes and cook until tender, about 10-15 minutes.
  3. Stir in corn kernels and heavy cream, heating through without boiling.
  4. Season with salt and pepper to taste, then garnish with fresh chives before serving.

Notes

For an extra layer of flavor, lightly roast some of the corn kernels before adding them to the chowder, or blend a portion of the soup for a creamier texture.