Summer Corn Chowder is the only soup for summer! With fresh sweet corn cut off the cob and savory grilled shrimp, save it for a non 90° day!
Summer Corn Chowder
Summer isn’t really soup season, but there are a few exceptions, gazpacho and anything with sweet corn! I can not help but buy a few extra ears of corn every time I get a chance lately. It is one of the only produce items that is truly seasonal anymore. In the winter they still try to sell flimsy green beans and tiny tasteless watermelon, but with corn on the cob, they don’t even bother. It’s just for summer.
I like to save this simple soup for a summer day that isn’t pushing 90 degrees. Start by sautéing your potatoes and other veggies in a large soup pot. When they are beginning to soften, add garlic and seasonings. Then add stock and simmer about 30 minutes. You just need to make sure your potatoes are cooked through, taste one. Add cream and puree to the desired consistency. I like to use a hand held immersion blender for this. I don’t puree it until completely smooth as I like to keep some texture. You can also transfer half or all the soup to a blender or food processor. Keep it as chunky or smooth as you like.
The toppings are totally optional! Make it super fancy with grilled shrimp, fresh garden herbs and goat cheese! Or try subbing crumbled feta or white cheddar with a dollop of sour cream or plain yogurt. Avocado and tortilla chips would also make great toppings! Corn on the cob just feels like August, and this corn chowder is the perfect combination of summer flavors, save it for a rainy or cooler day!
More Summer Favorites!
- Creamy Tomato Basil Fettuccine
- Garden BLT’s with Pesto Aioli
- Strawberry Shortcake
- Homemade Popsicles for Kids!
- Healthy Super “Greens” Hummus
- Summer Harvest Sandwiches
Summer Corn Chowder with Grilled Shrimp
- 1 T olive oil
- 3 Yukon Gold potatoes (or any kind-1 large baked potato works)
- 1 small onion diced small
- 1 pepper (any sweet pepper, Anaheim, yellow or orange bell) diced small
- 2 ears corn cut off the cob
- 2 cloves garlic minced
- ½ t kosher salt
- 8 grinds fresh black pepper
- ½ t paprika
- ¼ t cayenne (or less, to taste)
- 2 c chicken stock
- 1 c heavy cream
- Garnish with Grilled Shrimp (olive oil, salt and pepper), scallions, chives, or basil, crumbled goat cheese
- Set a large soup pot over medium heat, add oil and add chopped potatoes to begin sautéing.
- Add all other veggies as you chop them, onion, pepper and corn cut off the top. Season with salt and pepper and saute until beginning to soften, about 10 minutes.
- Add the garlic and spices and cook about 1 minute more.
- Add the stock and simmer on medium low for about 30 minutes or until potatoes are soft, stirring occasionally. (You can simmer the corn cobs to extract all their flavor, then remove and discard).
- When potatoes are soft, add cream.
- Blend the soup either using a hand held stick blender or put half the soup in your blender or food processor. I don't blend it all until totally smooth because I like to keep some texture.
- Optional, season and grill your shrimp, garnish with shrimp, herbs, and goat cheese.