Corn Chowder is a sweet, fresh, hearty soup that is perfect for summer
Last week was a strange week!
It started with the horrible tragedy in Boston and the fire in Texas at the fertilizer plant (both of which are much worse than anything that happened to me last week). Both of these horrific events really touched me and reminded me again that life is short, precious and often unfair. Later that week Chicago got a LOT of rain. I happen to live near the Des Plaines River which flooded and caused damage to many people’s homes and made a lot of streets impassable. My Thursday was spent using a wet vac to keep my basement dry. In the end we were lucky that our basement didn’t have major damage. Thursday night we decided after such a strange week we needed to go out to dinner to relax and have a little family time, which was nice, but was proceeded by getting rear ended with my son in the car. Thankfully everyone was fine, just shaken up!
Like I said, my week was nothing compared to all of those that experienced tragedy in Boston and Texas, but it was a strange week. So as Friday came to a close I knew we needed a big bowl of comfort.
And…that is where this corn chowder comes in. You might have noticed that I turn to food when I need a little comfort.
I used frozen corn in this chowder since corn on the cob isn’t in season yet but during the summer use fresh corn on the cob to take this soup up a notch. The soup is tasty without all of the additions but I think it is fun to try different flavors and add things like avocados or cheese or maybe bacon. I ended up adding flat leaf parsley, green onion, tomatoes and crushed red pepper flakes. It was perfect!
This corn chowder is also quick to make, only requiring a little chopping, simmering and pureeing.
Have fun customizing this soup. Hopefully it warms you up and provides you a little comfort.Print
Corn Chowder is a sweet, hearty soup that is the perfect comfort food in summer. Garnish with a variety of things like bacon, green onion, cheese, parsley, avocado and/or crushed red pepper.
- 2 Tbsp olive oil
- 1/2 medium onion, chopped
- 3 garlic cloves, chopped
- 2 large Yukon gold potatoes cut in 1/2 inch pieces
- 1–16oz package of frozen sweet corn
- 4 cups chicken broth, low-sodium if possible
- 3/4 cup half and half
- Green onion, chopped for garnish
- Flat-leaf parsley, chopped for garnish
- Red pepper flakes for garnish
- Salt and pepper to taste
- Additional garnish ideas include chopped tomatoes, cooked bacon, avocado, curly parsley, cheese.
- In a large pot or dutch oven heat the 2 Tbsp. olive oil and add the onion and a dash of salt and pepper. Cover the pot and cook for 6 minutes, stirring occasionally.
- Stir in the garlic and cook for 2 more minutes stirring occasionally.
- Add the potatoes, corn, chicken broth and half and half and bring to a boil. Reduce the heat and let simmer for 14-16 minutes (until potatoes are just tender).
- Transfer half of the soup to a bowl and puree with an immersion blender until smooth (or put half in a blender). Return pureed soup back to the pot or dutch oven and mix together.
- Add salt and pepper to taste. Spoon soup into bowls and garnish with green onion, flat leaf parsley and red pepper flakes if desired.
You could puree the entire pot of soup but I really liked only doing half and having that chunky texture in the soup. Additional garnish ideas include chopped tomatoes, cooked bacon, avocado, curly parsley, cheese.