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My easy Summer Corn Chowder is the perfect way to enjoy fresh sweet corn. This delicious comfort food is vegetarian, gluten-free, and works year-round—light enough for warm weather, cozy enough for cool nights. Serve it as a satisfying main dish or a delightful appetizer and freezes well.

Summer corn chowder served in a black bowl with bread

Table of contents

Ingredients

  • Corn on the cob 
  • Vegetable broth or stock
  • Bay leaves
  • Black pepper
  • Garlic cloves
  • Olive oil
  • Onion
  • Red bell pepper
  • Celery
  • Potato
  • Salt
  • Milk
  • Nutmeg
  • Chives

Easy summer corn soup


Who says you can’t enjoy soup in the summer? This lighter corn chowder recipe is perfect for warm-weather meals—and it gets an extra flavor boost (read on!) that only fresh corn can deliver. It’s been a staple here since 2016, with just a few minor updates and a step-by-step video in the recipe.

Using a ladle to spoon Summer Corn Chowder into a bowl


What is chowder?


A chowder is a type of hearty soup that’s typically rich, chunky, and creamy. Here’s what generally makes a soup a chowder:

Key Characteristics of a Chowder:

  1. Thick and Creamy Base
    Most chowders are made with milk or cream (though some use a roux or potatoes to thicken), giving them a rich, velvety texture and added protein.
  2. Chunky Ingredients
    Chowders are never puréed smooth. They’re known for having chunks of vegetables (like potatoes and corn), seafood (like clams or fish), or sometimes meat (like bacon or ham).
  3. Often Includes Potatoes
    Potatoes are a classic chowder ingredient because they add both texture and thickness. Most commonly used are Yukon gold potatoes, red potatoes or russet potatoes.
  4. Originally Seafood-Based
  5. Traditional chowders—like New England Clam Chowder—started as seafood stews, but the definition has expanded to include veggie-forward versions like corn or potato chowder.

Tastier corn chowder – How to make corn broth


To boost the corn flavor in this summer chowder, don’t toss those cobs! After cutting off the corn kernels, simmer the bare cobs in vegetable stock with bay leaves, peppercorns, and garlic. It creates a rich, naturally sweet corn broth that takes the taste to the next level. Trust me—you won’t believe how much flavor this adds! Just make sure you have a large enough pot or Dutch oven. More details instructions are in the recipe.

Leftover corn on the cob


You can also use leftover corn cobs—like the ones from my Grilled Parmesan and Garlic Corn.

Using frozen or canned corn


To add more flavor, you could puree a little of the corn into the milk to add extra corn flavor using an immersion blender. 

How to cut corn off the cob


Place a small bowl upside down inside a large bowl. Stand the corn upright on it’s flatter end on the small bowl and carefully slice the kernels off from top to bottom. The large bowl will catch the kernels and keep the mess to a minimum.

Cutting corn kernels from corn on the cob

Gluten-free corn chowder


This is a naturally gluten-free chowder, thickened with potatoes instead of flour.

Dairy-free corn chowder


The milk makes this soup thick and rich, but not too heavy as it would using heavy cream maintaining a creamy texture. I do have a couple of options to make this soup dairy free and vegan. You can use an unflavored, unsweetened dairy-free milk option. Or, take some of the potatoes out of the soup and blend with 1 cup of vegetable stock (to replace the milk) and add back into the cooked soup.

A view from overhead showing the vibrant colors of the corn, red pepper and celery in Summer Corn Chowder

Freezing summer corn chowder



If you’re not in the mood for soup in the summer, freeze a batch (or two) for cooler weather. Why wouldn’t you want to preserve the sweet flavor of peak-season corn?

When corn is not in season


You can enjoy this chowder year-round by using frozen or canned corn. Just note that the flavor and sweetness may not be as vibrant as fresh summer corn.

How to customize corn chowder

  • Bacon or pancetta — for a smoky, savory kick
  • Green onions or chives — fresh, mild onion flavor
  • Carrots — add a subtle sweetness and extra nutrition
  • Cheddar or Parmesan cheese — adds richness and depth
  • Jalapeños or red pepper flakes — for some heat
  • Fresh herbs like thyme, parsley, or basil — brighten the flavors
  • Crumbled tortilla chips or crispy fried onions — for crunch on top

Nutmeg with dairy


Nutmeg might seem like a spice reserved for sweet dishes, but it adds a subtle, sweet-earthy depth to savory recipes—especially those with dairy. I like to use it in my Frittatas, Cheese Sauce, and with Ricotta Cheese.


If you’ve tried my Summer Corn Chowder, please leave a star rating in the recipe card. You can also leave a comment below or ask a question.

Yield: 4

Summer Corn Chowder

A creamy bowl of corn chowder served with sliced bread

A light, creamy soup made with fresh summer corn, red pepper, celery and potato.

Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes

Ingredients

  • For the broth:
  • 4 corn on the cob, husks removed or 4 cups of frozen corn defrosted or canned corn
  • 4 ¼ cups ( 2 ½ pints) plus more if needed vegetable stock
  • 2 bay leaves (only if using corn on the cob)
  • 1 teaspoon whole black peppercorns (only if using corn on the cob)
  • 2 whole garlic cloves, peeled (only if using corn on the cob)
  • For the chowder:
  • 1 ½ tablespoons olive oil
  • 1 ½ tablespoons unsalted butter
  • 1 ½ cups yellow onion, finely chopped
  • 1 cup (120 grams) red bell pepper, chopped
  • 3 sticks celery, chopped
  • 1 large garlic clove, finely chopped or grated
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 ½ cups (354 ml) whole milk
  • 1 large potato, or 2 medium, cubed
  • Small pinch of ground nutmeg
  • 2 chives, finely chopped

Instructions

If making the soup using frozen or canned corn, skip steps 1 & 2.

  1. Put a small bowl, upside down in a large bowl. Stand the corn cobs upright on their end and use a sharp knife cut the kernel from top to bottom, removing the kernels so they fall into the large bowl. Set the kernels aside and keep the cobs.
  2. To a large soup pan, add the cobs, stock, bay leaves, peppercorns and garlic. Bring to a simmer, partially cover with a lid and cook for 10 minutes. Strain the liquid and discard the cobs and seasonings.
  3. To the same pan add the olive oil and butter over medium heat until the butter is melted and bubbly. Add the onion, pepper and celery. Stir and cook for 8-10 minutes until the vegetables start to soften.
  4. Stir in the garlic and cook for 1 minute, then add the corn, salt and pepper, mix well.  Cook for a couple of minute to develop the corn flavor.
  5. Stir in the milk, stock, (make sure you have 4 cups, if not you can add more stock or water), potatoes and nutmeg. Bring to a simmer and cook for 15 minutes, uncovered, stirring often until the potatoes are tender. The starch from the corn and potato should thicken the soup slightly. If you like it thicker, mix a little broth or water with a couple of tablespoons of flour (or corn starch/corn flour) and stir into the cooking soup until thickened to your likeness.
  6. Taste for seasoning, add more salt if needed.
  7. Serve warm and garnish with chopped chives.

Notes

Step-by-step video:

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 374Total Fat 14gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 8gCholesterol 21mgSodium 1308mgCarbohydrates 56gFiber 6gSugar 17gProtein 11g

This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.

© Janette
Cuisine: American / Category: Dinner Ideas