Summer Corn Chowder with Garlic Herb Bread: Creamy Seasonal Recipe

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I love the abundance of fresh corn in summer, and there’s nothing better than cooking with sweet kernels cut right off the cob.

Below is a bright, comforting summer corn chowder made with wholesome ingredients you likely already have in your kitchen. When corn is in season this soup is especially flavorful, but frozen sweet corn works well year-round if fresh ears aren’t available.

This recipe also includes a simple herb garlic bread made from four ingredients that pairs perfectly with the chowder. If you prefer a vegan version, swap butter for your favorite vegetable oil or vegan margarine and use coconut milk, cashew cream, or soy creamer in place of the heavy cream.

Ready to make a pot? Here’s the full recipe and step-by-step instructions.

The Recipe

Summer Corn Chowder with Herb Garlic Bread
Savory, creamy, and rich, this summer corn chowder is a hearty dish. Topped with corn and spring onions and served with garlic bread, it’s the perfect meal.

Servings 2 Servings

Prep Time 20 minutes

Cook Time 45 minutes

Ingredients

For the Chowder:

• 1 tablespoon butter
• 1 small yellow onion, diced
• 1 tablespoon all-purpose flour
• 1 garlic clove, minced
• 5 cups water
• 3 ears fresh corn (or about 2 1/4 cups fresh kernels)
• 1 1/4 pounds potatoes, peeled and cut into 1/2-inch pieces
• 2 bay leaves
• 1/2 teaspoon dried thyme
• 1/4 cup heavy cream
• Salt and pepper, to taste
• 1/4 cup chopped spring onions (green tops only)

For the Garlic Bread:

• 3 cloves garlic, minced
• 1/2 cup chopped fresh parsley
• 1/2 cup butter, melted
• 1 French baguette, sliced into 1-inch-thick pieces

Instructions

1. Melt the butter in a large pot over medium heat. Add the diced onion and cook, stirring frequently, until caramelized and soft, about 8 minutes.
2. Add the flour and minced garlic and cook for another minute. Slowly whisk in the water to avoid lumps.
3. Bring to a boil, then stir in the corn kernels and potato pieces. Add the bay leaves and thyme and stir to combine.
4. Bring back to a boil, then reduce heat to low. Partially cover and simmer until the potatoes are tender, about 30 minutes.
5. While the chowder simmers, make the garlic bread. Preheat the oven to 300°F. Mix the minced garlic, chopped parsley, and melted butter. Spread the mixture on the baguette slices and place them in a single layer on a baking tray. Bake 10–15 minutes until lightly toasted and crusty.
6. Reserve 1/4 cup of the corn kernels and quickly sauté them in a lightly oiled pan for a few minutes, or use raw for garnish if preferred.
7. When the potatoes are tender, transfer half of the soup (liquid and vegetables) to a blender or food processor and process until thick and slightly smooth. Return the blended portion to the pot and stir to combine. (If you prefer a completely smooth chowder, blend all of it.)
8. Stir in the heavy cream, taste, and season with salt and pepper as needed. Remove bay leaves before serving.
9. Ladle the chowder into bowls and garnish with the reserved sautéed or raw corn and chopped spring onions. Serve with warm herb garlic bread.

Recipe Notes

Original recipe by Sarah Hagstrom, revised by Felicia Lim. For a vegan version, use a plant-based fat and a non-dairy cream alternative.

Nutritional Information*

Cooking by the Numbers…

Step 1 – Prepare the Mise en Place

Gather the corn, butter, onion, garlic, potatoes, bay leaves, and spring onions. Measure the flour, water, dried thyme, and heavy cream so everything is ready to go.

Step 2 – Get the Vegetables Ready

Cut the kernels off the cobs, dice the onion, mince the garlic, and chop the green tops of the spring onions. Scrub or peel potatoes and cut into roughly 1/2-inch pieces. Yukon Golds work well here.

Step 3 – Cook the Veggies

Melt butter in a large pot, sauté the onion until translucent, then add flour and garlic and cook briefly. Whisk in water, then add corn and potatoes, along with bay leaves and thyme. Simmer until potatoes are tender, about 30 minutes.

Step 4 – Bake the Bread and Prep Garnish

Preheat the oven to 300°F. Combine minced garlic, chopped parsley, and melted butter. Spread on baguette slices and bake 10–15 minutes until lightly toasted. Quickly sauté a small portion of reserved corn for garnish, or use raw kernels if you prefer.

Step 5 – Process and Combine

Blend half the soup until thick and return it to the pot for a creamy texture while retaining some chunks. Stir in the cream, adjust seasoning, and reheat gently.

Step 6 – Serve and Garnish

Divide the chowder between bowls and top with the reserved corn and chopped spring onions. Serve with warm herb garlic bread for a satisfying, seasonal meal.

A Filling, Wholesome, Seasonal Meal

This summer corn chowder is easy to prepare and makes a bright, comforting meal. The yellow of the corn and the pop of green from the spring onions make it both tasty and visually appealing. Make a big pot and enjoy it as a starter or a full meal alongside the garlic bread.

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Photos by Felicia Lim, © Ask the Experts, LLC. ALL RIGHTS RESERVED. Originally posted July 30th, 2015. Revised and updated May 13th, 2017.

*Nutritional information is an approximation derived from a database and was not compiled by a registered dietitian or lab tested.