Seasonal corn chowder made with sweet summer corn; the cobs simmer to build a flavorful broth, combined with potatoes, onions and a touch of jalapeño for warmth.
When fresh sweet corn arrives at the farmers’ stands in the Midwest, it’s a little miracle—you can almost eat it raw. I decided to celebrate that corn by making a simple corn chowder using fresh ears, potatoes, onions and a ripe tomato. I kept the recipe straightforward so the vegetables could shine. The result tastes like summer in a bowl: bright, sweet and comforting.
I intentionally left out bacon and heavy cream to let the corn and vegetables take center stage. As the cobs simmered and the onions and potatoes softened in the pan, the kitchen filled with a sweet, fresh aroma—my partner even called out how incredible it smelled. That warm, corny scent is exactly what this chowder delivers.
The technique is simple: strip the kernels from the ears, then simmer the cobs in water to make a light but intensely flavored broth. Add milk near the end for creaminess without heaviness. I like to include a finely diced jalapeño for a subtle kick and a chopped fresh tomato for brightness.
You won’t miss bacon or heavy cream—this version is satisfying and naturally flavorful. Simple steps and seasonal ingredients make it a perfect light summer soup. Give it a try while corn is at its sweetest. Kelly🍴🐦
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Summer Corn Chowder
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Ingredients
- 6 ears of corn
- 1 tablespoon butter
- 1 medium onion, chopped
- 2 medium Yukon Gold or other waxy potatoes, peeled and diced
- Kosher salt and fresh cracked pepper, to taste
- 1 large in-season tomato, cored, seeded and chopped
- 1 jalapeño, finely diced
- 1 cup whole or low-fat milk
- Chopped parsley, for garnish (optional)
Instructions
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Shuck the corn and strip the kernels into a bowl. Place the cobs in a pot, cover with about 4 cups of water, bring to a boil, then reduce heat and simmer for about 20 minutes to make the corn broth.
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Melt the butter in a large saucepan over medium heat. Add the chopped onion and diced potatoes, season with salt and pepper, and cook, stirring frequently, until the onion softens, about 5 minutes. Stir in the chopped tomato and diced jalapeño and cook another 2–3 minutes.
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Strain the liquid from the simmered cobs into the saucepan with the onion and potatoes. Bring to a boil, then reduce to a simmer. When the potatoes are tender, stir in the corn kernels and milk and heat through. Adjust seasoning with salt and pepper. Garnish with chopped parsley if desired and serve.
Recipe Notes
Nutrition
*Adapted from Mark Bittman