About the Recipe
Nothing says summer comfort food quite like this hearty corn and potato chowder. Fresh sweet corn kernels burst with seasonal flavor while creamy potatoes provide the perfect hearty base for this soul-warming soup. The combination creates a rich, velvety texture that's both satisfying and light enough for warmer weather. Whether you're using corn straight from the cob or want to make the most of your farmers market haul, this chowder transforms simple ingredients into something truly special. It's the kind of recipe that works beautifully as a starter or a main course, and it's sure to become a late-summer favorite that bridges the gap between the bright flavors of summer and the cozy comfort foods of fall.
Ingredients
1 Tbs olive oil
2 Tbs. butter
1 small or half of one large, sweet onion, diced
2 celery stalks, diced
2 medium peeled carrots, diced
2 cloves garlic, minced
4 - 6 fresh ears of corn, husks and silk removed
1 - 2 pounds of small red or yellow potatoes, cut into quarters
4 cups low sodium chicken broth
1 cup half & half
1 tsp. smoked paprika
1/2 tsp. dried thyme
Salt & pepper
Toppings
Fresh parsley and green onions, chopped
Crumbled bacon
Shredded cheddar cheese
Instructions
Step 1
Cut the corn kernels off the cob into a large bowl by standing the cob upright on a small bowl placed upside down inside the large bowl, and using a sharp knife. Reserve 3 cobs to add flavor to the broth later.
Step 2
In a large pot or Dutch oven, heat the oil and butter over medium-high heat. Sauté the onion, carrots and celery until they become tender, about 4 to 5 minutes. Stir in the corn kernels and garlic, cooking for an additional 2 to 3 minutes. Season with salt and pepper to taste throughout the process.
Step 3
Incorporate the chicken broth, potatoes, paprika, and thyme. Include the corn cobs to boost the flavor. Bring the mixture to a boil for approximately 20 minutes or until the potatoes are soft.
Step 4
Reduce the soup to low to medium heat. Remove the corncobs and discard them. Use an immersion blender to partially blend the soup, keeping some texture while obtaining a creamy consistency.
Step 5
Add the half-and-half and a bit of fresh parsley. Taste the soup to see if more salt and pepper are required. Let the soup heat for a few minutes, ensuring it doesn't reach a boil. Serve immediately with desired toppings.
Notes
Serving suggestion - Pour the chowder into bowls and garnish with crumbled bacon, shredded cheese, parsley, and green onions or chives. I paired it with freshly made focaccia, but any bread will work well to soak up the delicious creamy broth.
Ingredient alternatives - If fresh kernels aren't available, you can use frozen ones—measure around 2-3 cups. For a richer flavor and texture, substitute heavy cream for the half-and-half. Add a pinch of cayenne for some heat.
