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As the warm rays of the summer sun bathe the landscape in golden hues, there's a certain dish that captures the essence of this vibrant season: Sweet Summer Corn Chowder. This delightful chowder celebrates the bountiful harvest of fresh corn, elevating it to a creamy, comforting dish that warms the soul while refreshing the palate. With its sweet, buttery flavor and velvety texture, this chowder is not just a meal; it’s a culinary experience that embodies the joys of summer.

Fresh Corn Chowder Recipe - Little Broken

Dive into the flavors of summer with this Sweet Summer Corn Chowder! Made with fresh corn, creamy milk, and bursting with veggies like potatoes and bell peppers, this chowder is perfect for warm days. With hints of thyme and smoked paprika, every spoonful is a delight. Easy to prepare in just 40 minutes, it serves 6-8 and can be customized with optional bacon or ham. Garnish with fresh basil for a burst of flavor. Perfect comfort food for summer gatherings!
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Ingredients
  

4 cups fresh corn kernels (about 6 ears of corn, husked)

1 medium onion, finely chopped

2 medium potatoes, peeled and diced

2 cloves garlic, minced

4 cups vegetable broth

2 cups milk (or heavy cream for a richer flavor)

4 tablespoons unsalted butter

1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)

1 teaspoon smoked paprika

Salt and pepper to taste

1 cup bell peppers (red or yellow), finely chopped

½ cup fresh basil leaves, chopped (for garnish)

Optional: crumbled bacon or diced ham for topping

Instructions
 

Prepare the Corn: If using fresh corn, cut the kernels off the cobs and set aside. Reserve the cobs for extra flavor in the broth.

    Sauté the Aromatics: In a large pot, melt the butter over medium heat. Add the onions and garlic, sautéing until they become translucent and fragrant, about 3-4 minutes.

      Add Vegetables: Mix in the diced potatoes and bell peppers, cooking for another 3-5 minutes until they start to soften.

        Cook the Chowder Base: Pour in the vegetable broth and add in the reserved corn cobs, thyme, and smoked paprika. Bring to a boil, then reduce heat and let it simmer for about 15 minutes or until the potatoes are tender.

          Incorporate Corn: Remove the corn cobs and add in the corn kernels. Stir in the milk (or heavy cream) and allow it to simmer for an additional 5-10 minutes, stirring occasionally.

            Season: Season the chowder with salt and pepper to taste. Adjust the thickness of the chowder by adding more broth or milk if desired.

              Serve: Ladle the chowder into bowls and garnish with fresh basil and optional toppings such as crumbled bacon or diced ham for extra flavor. Enjoy your sweet summer corn chowder!

                Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 6-8