Summer Corn Chowder – Mel’s Kitchen Café

This amazing summer corn chowder makes the most of fresh sweet corn and is packed with other vegetables. It’s thick and creamy, so delicious!

Don’t sleep on this delicious chowder recipe! This is probably the best thing fresh sweet corn does. Very good.

Step-by-step chowder recipe

A very good chowder blends together in a few basic steps. First, there’s a lot of chopped stuff, but after that, this summer’s corn chowder is easy to blend together!

1. Cook aromatic vegetables until slightly soft: Stir-fry a little bacon with onion, pepper, carrots and celery. The bacon grease is left from the fried bacon and then removed from the pan for later use in the soup.
2. Add butter and flour to make the meat sauce: Cooking butter and flour with vegetables for about a minute helps to cook the flour flavor and adds a golden flavor to the soup.
3. Add the broth and half: Add these ingredients gradually and stir continuously to avoid clumping.
4. Add potatoes and corn: These ingredients are generously rich in broth and add texture and flavor.
5. Low heat soup: Cook the soup for about 20 minutes until the potatoes and corn are tender.

Rising stew

Following the above steps will ensure the most delicious chowder, but here are two other ways to enhance the flavor:

• At the end of cooking, stir 1 tablespoon red wine vinegar. This seems like an unusual ingredient, but it balances the rich flavor of the chowder and has become a necessity for every chowder recipe I make (not just this one). I promise, this is a game changer!
• Use seasonal fresh corn. Tear the corn to pieces and cut the core from the cob (don’t cook the corn first). The corn boils in the soup, full of sweet flavor, and the crispy corn flavor throughout the soup is absolutely incredible.

If you are making a chowder outside of fresh corn season, Frozen corn kernels can be used – but only when you assure me you can make it with fresh corn at some point in your life. Fresh sweet corn is unparalleled. 🌽

Other notes

This summer’s corn chowder will thicken slightly when it cools. Warm or let it cool, refrigerate and reheat if needed. The next day, the soup tasted better.

Slightly different textureyou can try mixing some soup (up to half) with an immersion mixer, or transfer the soup to a blender (make sure to vent the lid to allow the steam to escape).

Summer or not, this is one of the most delicious soups I have ever made. I will buy all fresh sweet corn until the end of the summer to make this chowder. This is amazing! I can’t wait for you to try.

Summer corn stew

yield: 8 To 8 servings

Preparation time: 30 minute minute

Cooking time: 35 minute minute

Total time: 1 Hour human Resources 5 minute minute

• 5 strip Bacon, regular or thick chopped, chopped
• ½ cup Dice onion, about 1/2 medium onion
• ½ cup Cut celery, about 1 celery rib
• ½ cup Dice carrots, about 2 small carrots
• ½ cup Red bell pepper, about 1 medium pepper
• 2 clove Garlic, chopped or 1 teaspoon garlic powder
• 2 Spoon butter
• ⅓ cup All-purpose flour
• 4 cup Chicken soup or stock
• 3 cup Half and half (see comments)
• 2 to 3 cup Peeled and diced Yukon gold or Russian potatoes, about 3 large potatoes
• 4 cup Fresh corn kernels, about 6 SMICs (see notes)
• 1 teaspoon Salt
• ¼ teaspoon Coarsely ground black pepper
• ¼ teaspoon Smoked paprika
• ¼ teaspoon Dried dill
• 1 Spoon Red wine vinegar

• In a large pot placed over medium heat, add the bacon and cook until crispy. Transfer the bacon to a tissue liner, leaving 2 tablespoons of bacon grease in the pan.

• In the pan, add onion, pepper, celery and carrots. Cook over medium heat, stirring frequently until the onions are mostly translucent. Add the garlic and cook, stirring continuously for 15 to 30 seconds.

• Add butter and stir until melted. Add flour and stir until the vegetables are evenly coated. Cook for 1 to 2 minutes, stirring constantly.

• Add the broth gradually while stirring gradually or constantly.

• Add half, half, potatoes, corn, salt, pepper, chili powder and dill. Bring the soup to a boil and stir continuously. Reduce heat to keep the heat slow for 20 minutes until the potatoes are tender.

• Stir the red wine vinegar and retained bacon. If needed, add extra salt and pepper to taste.

• The soup will thicken slightly when it cools. Serve warm or cool when needed, refrigerate and reheat. The next day, the soup tasted better.

Half and half: If you don’t have half milk and half cream on hand. Alternatively, you can try using all the milk, although the soup may be thicker and creamy.
corn: Fresh summer sweet corn is an extraordinary delicacy in this soup (please guarantee I will try it). However, if you do this when fresh corn is not in season, you can use frozen corn particles for fresh corn kernels.

course: Soup

gourmet food: American

method: stove

Serve: 1 Served (approximately 1 1/2 cup soup),,,,, Calories: 333KCAL,,,,, carbohydrate: 32g,,,,, protein: 9g,,,,, Fatty: 20g,,,,, Saturated fat: 10g,,,,, cholesterol: 48mg,,,,, sodium: 1107mg,,,,, fiber: 4g,,,,, sugar: 9g

Recipe source: From Mel’s Kitchen Cafe (adapted from the “Perfect Chowder” recipe I published a few years ago in an e-cookbook, which is no longer for sale)