Warm bowls of corn chowder are perfect for any season, but especially wonderful as corn gets sweet in the summer. I love how comforting and versatile these creamy soups are. Today, I’m sharing two fantastic corn chowder recipes that I think you will really enjoy making at home.
Whether you like a classic hearty bowl or a lighter summer version with zucchini, I have you covered. Let’s get cooking!
Jump to Recipe:
1. Classic Hearty Corn Chowder Recipe
This simple corn chowder is rich and comforting, perfect for a cozy meal. It’s packed with flavor and uses ingredients you probably already have.
I find this recipe to be a true staple, easy to make and loved by everyone.
Key Ingredients & Tips for Great Corn Chowder
- Fresh or Frozen Corn: While fresh corn is lovely, quality frozen corn works great too, making this recipe easy any time of year. Just make sure to thaw it first.
- Russet Potatoes: These potatoes break down a little as they cook, helping to thicken the chowder naturally and add to its creamy texture. Don’t skip them!
What You Need
- 2 tbsp butter
- 1 cup chopped yellow onion
- 2 cloves garlic, minced
- 4 cups fresh or frozen corn kernels
- 3 cups peeled and diced russet potatoes
- 4 cups vegetable broth
- 1 cup whole milk or half-and-half
- Salt and black pepper to taste
- Fresh chives for garnish (optional)
⏱️ Time: 35 minutes🍽️ Yields: 4 servings
How to Make It
Step 1: Start with Sautéing
Melt the butter in a large pot over medium heat. Add the chopped onion and cook until it softens, about 5 minutes. Stir in the minced garlic for another minute until fragrant. This step builds the base of flavor.
Step 2: Simmer and Thicken
Add the corn kernels, diced potatoes, and vegetable broth to the pot. Bring it to a simmer, then reduce heat, cover, and cook for 15-20 minutes, or until the potatoes are tender. Lightly mash some of the potatoes against the side of the pot to help thicken the chowder. This creates a lovely creamy texture.
Step 3: Finish and Serve
Pour in the milk or half-and-half and heat through gently, but do not boil. Season with salt and pepper to your liking. Serve warm, garnished with fresh chives if you like for a pop of color and flavor.
📝 Final Note
This chowder tastes even better the next day. Store leftovers in an airtight container in the fridge for up to 3 days. It reheats beautifully on the stovetop.
2. Light and Creamy Summer Corn and Zucchini Chowder
Enjoy the fresh taste of summer with this lighter chowder featuring sweet corn and tender zucchini. It’s a quick and easy meal that celebrates seasonal produce.
I find this recipe perfect for a warm evening when you still want something comforting but not too heavy.
Key Ingredients & Tips for Summer Chowder
- Sweet Corn: Using really sweet summer corn makes this chowder shine. Fresh is best, but good quality frozen works well too for convenience.
- Zucchini Texture: Add the zucchini towards the end of cooking so it stays slightly firm and doesn’t get mushy. This keeps a nice bite in your chowder.
What You Need
- 1 tbsp olive oil
- 1 cup chopped yellow onion
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 3 cups fresh or frozen corn kernels
- 2 medium zucchini, diced
- 4 cups chicken or vegetable broth
- 1/2 cup half-and-half or light cream
- Salt, black pepper, and a pinch of dried thyme
- Fresh parsley or dill, chopped, for garnish
⏱️ Time: 25 minutes🍽️ Yields: 4 servings
How to Make It
Step 1: Sauté Vegetables
Heat olive oil in a large pot over medium heat. Add onion and bell pepper, cooking for about 5-7 minutes until they are soft. Stir in minced garlic and cook for another minute until it smells fragrant.
Step 2: Simmer Flavors
Add corn kernels, broth, salt, pepper, and dried thyme to the pot. Bring to a gentle boil, then reduce heat and simmer for 5-7 minutes. This allows the flavors to blend nicely.
Step 3: Add Zucchini and Cream
Stir in the diced zucchini and cook for just 3-5 minutes until it’s tender-crisp. You want it to still have a little bite. Remove from heat, then stir in the half-and-half or light cream. Taste and adjust seasonings as needed. Serve immediately, garnished with fresh parsley or dill.
📝 Final Note
For a dairy-free option, you can use a plant-based cream alternative like cashew cream or skip the cream entirely for a lighter, broth-based soup. It will still be delicious!