Summer Corn Chowder

Is it too soon? Yes, Pennsylvania corn won’t be ready for a few more weeks, but ears are starting to appear in grocery stores, and we couldn’t resist making this favorite recipe. 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. Enjoy!

Summer Corn Chowder Recipe


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


  1. 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.
  2. Melt butter in a large soup pot, and sauté scallion whites, celery, carrots, green pepper and jalapeño until onions are translucent, 5-8 minutes.
  3. 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.
  4. 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.
  5. Stir in the chopped scallion greens and chopped cilantro stems. Simmer for another 10 minutes.

Styling and Photography by Keith Recker / Recipe by Paul Underwood

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