We couldn’t resist making this Summer Corn Chowder recipe even on the hottest days of summer. This is the kind of chowder that you make in a double batch and eat for lunch and/or dinner for a few days in a row. But if you’re not in the mood for a warm chowder with the heat brewing outside, you can always serve this recipe cold after a short amount of time in the fridge.
Can You Use Frozen or Canned Corn for This Summer Corn Chowder?
Yes! Whenever fresh corn is not in season you can use frozen or canned corn for your Summer Corn Chowder, even though our recipe originally calls for corn on the cob. While fresh corn on the cob provides the freshest, sweetest flavor as well as the cob milk that intensifies the broth, frozen corn is still an excellent substitute. Since it’s flash-frozen at peak ripeness, it retains that same sweetness and texture. Canned corn is also a convienent option, but the corn will be softer and less vibrant. If you do decide to use canned corn you’ll want to drain and rinse it prior to cooking. You can even add a drizzle of honey to make up for the missing cob milk.
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Summer Corn Chowder
Description
Say goodbye to complicated corn-on-the-cob and get your corn fix a different way.
Ingredients
- 2 tbsp butter
- 1 yellow onion, medium size, finely chopped
- 6 scallions, whites and green tops chopped separately
- 1 green bell pepper, diced
- 2 stalks celery, diced
- 1 qt chicken or vegetable stock
- 4 cups corn cut from fresh ears if possible, cobs reserved
- 2 carrots, diced
- 8 fingerling potatoes, small, about a pound
- 2 bay leaf
- 1 tbsp fresh thyme leaves
- 1 jalapeño pepper, seeds and ribs removed, diced (more if you like a bit of spice)
- 2 cup whole milk
- 1 tbsp flour
- 1/2 cup cilantro, roughly chopped
- Kosher salt and fresh ground pepper
Instructions
- Bring corn cobs and chicken stock to a simmer. Turn off heat and let the stock infuse while you continue with the rest of the recipe.
- Melt butter in a large soup pot, and sauté scallion whites, celery, carrots, green pepper and jalapeño until onions are translucent, 5-8 minutes.
- Add 2 cups of the corn and the potatoes to the soup pot. Add the infused chicken stock, bay leaves and chopped thyme. Bring to a simmer and cook 10-15 minutes.
- In a blender, combine the remaining 2 cups of corn with the 2 cups of whole milk and flour. Blend together at high speed, then add to the soup pot. Simmer until slightly thickened. Adjust salt and pepper to taste.
- Stir in the chopped scallion greens and chopped cilantro stems. Simmer for another 10 minutes.
Recipe by Paul Underwood
Styling and Photography by Keith Recker
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