This simple and light corn chowder is perfect for a warm day, featuring fresh corn and a creamy, flavorful broth that comes together quickly for a delightful meal.
Whether you’re looking for a quick weeknight dinner or a refreshing lunch, this homemade corn chowder recipe is designed to be easy and delicious for the whole family.
Discover how to make this satisfying dish that brings the taste of summer right to your kitchen. With minimal fuss and maximum flavor, you’ll be enjoying a bowl of this comforting chowder in no time.
Table of Contents
- What You’ll Love About This Quick And Easy Recipe
- Everything You Need To Make This Recipe Without Stress
- Time Needed From Start To Finish
- How To Make It Step By Step With Visual Cues
- Easy Variations And Serving Ideas That Fit Real Life
- Common Slip-Ups And How To Avoid Them
- How To Store It And Make It Ahead Without Ruining Texture
easy summer corn chowder
- Total Time: 35 minutes
- Yield: 4-6 servings 1x
Description
This simple and light corn chowder is perfect for a warm day, featuring fresh corn and a creamy, flavorful broth that comes together quickly for a delightful meal. Whether you’re looking for a quick weeknight dinner or a refreshing lunch, this homemade corn chowder recipe is designed to be easy and delicious for the whole family.
Ingredients
Instructions
1. In a large pot or Dutch oven, melt the butter over medium heat. Add the finely diced yellow onion and cook, stirring occasionally, until it softens and becomes translucent, which usually takes about 5-7 minutes.
2. Stir in the minced garlic and cook for another minute until it’s fragrant. Then, add the fresh or thawed frozen corn kernels to the pot and cook for 3-4 minutes, stirring occasionally, allowing the corn to slightly sweeten and warm through.
3. Pour in the vegetable broth and add the diced potato. Bring the mixture to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and let it cook for 10-12 minutes, or until the potatoes are fork-tender.
4. Once the potatoes are tender, stir in the milk and heavy cream. Continue to cook over low heat, stirring occasionally, for another 3-5 minutes, just until the chowder is heated through and slightly thickened. Do not let it come to a rolling boil after adding the dairy.
5. Season the chowder with salt and black pepper to taste. Adjust as needed.
6. Ladle the warm chowder into bowls. If desired, garnish each serving with a sprinkle of fresh chopped chives or parsley. Serve immediately and enjoy!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: main dish
- Method: simmer
- Cuisine: american
Nutrition
- Serving Size: 1 bowl
Keywords: corn chowder, summer, creamy, easy, quick, vegetarian, comfort food, weeknight meal
What You’ll Love About This Quick And Easy Recipe
This easy summer corn chowder is a fantastic recipe for so many reasons, making it a staple in our household once the weather warms up. First and foremost, it’s incredibly quick to prepare, which is a huge bonus on busy weeknights when you still want to serve a homemade meal. It’s perfect for anyone who appreciates fresh, seasonal ingredients without a lot of fuss. The light and creamy texture is a welcome change from heavier, traditional chowders, making it ideal for warmer temperatures when you crave something comforting but not too filling. It’s also incredibly versatile and can be easily adapted to suit different tastes or dietary needs. This recipe is particularly great for families, as kids tend to love the sweet corn and creamy broth, and it’s a wonderful way to get them to enjoy a vegetable-packed meal. Serve it as a light lunch, a starter for dinner, or even as a main course with some crusty bread on the side.
Everything You Need To Make This Recipe Without Stress
Gathering your ingredients for this easy summer corn chowder is straightforward, focusing on fresh, accessible items that deliver big flavor. The beauty of this recipe lies in its simplicity, using common pantry staples alongside vibrant fresh corn. You won’t need any exotic spices or hard-to-find produce, making it a stress-free cooking experience.
INGREDIENTS:
- 2 tablespoons unsalted butter
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 4 cups fresh corn kernels (from about 4-5 ears of corn), or frozen corn, thawed
- 3 cups vegetable broth
- 1 cup milk (whole milk or 2% recommended for creaminess)
- 1/2 cup heavy cream
- 1 medium potato, peeled and diced into 1/2-inch cubes
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 2 tablespoons chopped fresh chives or parsley, for garnish (optional)
When it comes to substitutions, you have a few options to tailor this chowder to your preferences. If you don’t have fresh corn on hand, thawed frozen corn works perfectly well and saves a step. For the milk, while whole milk or 2% provides the best creamy texture, you could use a dairy-free alternative like unsweetened almond milk or oat milk for a lighter version, though the chowder may be slightly less rich. Similarly, if you prefer to avoid heavy cream, you can increase the amount of regular milk, or use a plant-based cream alternative. For an extra layer of flavor, you could use chicken broth instead of vegetable broth if you don’t need it to be vegetarian. Feel free to adjust the amount of salt and pepper to your personal taste, and don’t hesitate to add a pinch of cayenne pepper for a subtle kick if you enjoy a little heat.
Time Needed From Start To Finish
One of the best features of this easy summer corn chowder is how quickly it comes together, making it an excellent choice for a weeknight meal or a last-minute gathering.
- Prep time: 15 minutes
- Cook time: 20 minutes
- Total time: 35 minutes
This timeline assumes you have your ingredients ready to go. The most time-consuming part is usually dicing the onion and potato, and if you’re using fresh corn, cutting the kernels off the cob. Using pre-cut frozen corn can shave a few minutes off the prep time, getting you to a delicious bowl of chowder even faster.
How To Make It Step By Step With Visual Cues
Making this light and creamy corn chowder is a simple process, even for beginner cooks. Follow these steps for a perfect batch every time.
- Sauté the aromatics: In a large pot or Dutch oven, melt the butter over medium heat. Add the finely diced yellow onion and cook, stirring occasionally, until it softens and becomes translucent, which usually takes about 5-7 minutes. You’ll notice the onion becoming fragrant and losing its opaque quality.
- Add the garlic and corn: Stir in the minced garlic and cook for another minute until it’s fragrant. Be careful not to let the garlic brown. Then, add the fresh or thawed frozen corn kernels to the pot and cook for 3-4 minutes, stirring occasionally, allowing the corn to slightly sweeten and warm through.
- Introduce the liquids and potato: Pour in the vegetable broth and add the diced potato. Bring the mixture to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and let it cook for 10-12 minutes, or until the potatoes are fork-tender. The potatoes should be easily pierced with a fork without resistance.
- Create the creamy base: Once the potatoes are tender, stir in the milk and heavy cream. Continue to cook over low heat, stirring occasionally, for another 3-5 minutes, just until the chowder is heated through and slightly thickened. Do not let it come to a rolling boil after adding the dairy, as this can cause it to curdle.
- Season the chowder: Season the chowder with salt and black pepper to taste. Start with the recommended amounts and then adjust as needed. You might find you need a little more salt to bring out the sweetness of the corn.
- Serve and garnish: Ladle the warm chowder into bowls. If desired, garnish each serving with a sprinkle of fresh chopped chives or parsley for a pop of color and fresh flavor. Serve immediately and enjoy!
Easy Variations And Serving Ideas That Fit Real Life
This easy summer corn chowder is already a crowd-pleaser, but there are plenty of ways to customize it or serve it to make it even more special for your family or guests.
For a heartier meal, consider adding some cooked protein. Shredded rotisserie chicken or crispy crumbled bacon are fantastic additions that complement the corn flavor beautifully. For a vegetarian option, a can of drained and rinsed cannellini beans or black beans can add substance and protein. If you like a little heat, a pinch of red pepper flakes or a dash of hot sauce stirred in at the end can give it a nice kick. For a touch of smoky flavor, a small amount of smoked paprika can be a wonderful addition.
When serving, this chowder pairs wonderfully with a variety of sides. A simple green salad with a light vinaigrette offers a refreshing contrast. A warm, crusty baguette or some homemade cornbread is perfect for soaking up every last drop of the creamy broth. For a fun family dinner, set up a “chowder bar” with various toppings: extra fresh herbs, a dollop of sour cream or Greek yogurt, shredded cheddar cheese, crispy tortilla strips, or even a drizzle of chili oil. This allows everyone to customize their bowl to their liking, making dinner interactive and enjoyable. For kids, serving it with a side of grilled cheese sandwiches is always a hit.
Common Slip-Ups And How To Avoid Them
Even with a simple recipe like corn chowder, a few common mistakes can impact the final result. Knowing what to watch out for can help you achieve perfect chowder every time.
One frequent slip-up is overcooking the potatoes. If the potatoes are cooked for too long before adding the dairy, they can become mushy and lose their distinct shape, leading to a grainy texture rather than tender chunks. To avoid this, cook the potatoes just until they are fork-tender, then immediately proceed to the next step.
Another common issue is boiling the chowder after adding milk and cream. Dairy products, especially milk, can curdle if brought to a rapid boil, resulting in an unappetizing, separated texture. Always keep the heat low to medium-low once the milk and cream are added, and only heat until warmed through and slightly thickened, never allowing it to reach a rolling boil. A gentle simmer is fine, but vigorous boiling is not.
Under-seasoning is another mistake that can make your chowder taste bland. Corn is naturally sweet, but it needs salt and pepper to truly shine. Don’t be afraid to taste and adjust the seasoning at the end of cooking. A little extra salt can make all the difference in bringing out the flavors.
Finally, not fully cooking the onions and garlic at the beginning can impact the overall flavor. Raw or undercooked onions will have a sharp, pungent taste, while properly sautéed onions become sweet and mellow. Take your time in the first step to ensure the onions are translucent and fragrant before moving on.
How To Store It And Make It Ahead Without Ruining Texture
This easy summer corn chowder is wonderful fresh, but it also stores well, making it a great candidate for meal prepping or enjoying leftovers. Proper storage and reheating are key to maintaining its delicious texture
FAQs
- Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
- How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
- Can I adjust sweetness? Yes—add more or less sweetener to taste.
- Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.
