Lyndsay Burginger

Summer Corn Chowder

Summer Corn Chowder

It's time for summer corn chowder! Enjoy the natural sweetness of fresh corn with this hearty soup perfectly enjoyed with a crusty bread.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings


  • 6 ears fresh sweet corn, husked and silks removed
  • 3 Tbsp butter
  • 1 poblano pepper, deseeded and diced
  • 1 onion, diced
  • 1/4 cup flour
  • 2 garlic cloves, minced
  • 5 cups water
  • 1 lb Yukon gold potatoes, quartered
  • 1 bay leaf
  • 1/2 cup heavy cream
  • 1/2 milk
  • 1 Tbsp honey
  • chopped chives
  • heavy cream


  • Place a small bowl upside-down in a larger bowl. Put the corn cob on top and cut the kernels off using a sharp knife. Discard cobs.
  • In a large pot over medium heat, add the butter, onion and poblano pepper and cook until softened, about 7 minutes. Add in the garlic and cook 30 seconds. Whisk in the flour and cook 1-2 minutes. Slowly whisk in 5 cups of water and bring to a boil. Add in the Yukon Gold potatoes, corn, bay leaf and season with salt and pepper. Bring back to a boil then reduce to medium-low and cook until potatoes are tender, about 20 minutes.
  • Remove the bay leaf and using an immersion blender, blend the soup until some chunks are sill present. Stir in the heavy cream, milk and honey. Spoon into a bowl and garnish with heavy cream and chopped chives.


You can also use a blender and reserve a cup of the soup to stir in.
You can use half-and-half instead of the heavy cream and milk.

Perfect Pairing

Summer meals are the best.
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