Summer Corn Chowder

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The Editors
Serves 6-8
Preparation Method
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Make the most of summer’s corn bounty! Here’s a wonderful corn chowder recipe—best with the sweet crunch of fresh corn on the cob—or, canned corn if fresh corn is not available.

When you add potatoes, fresh veggies and cream, you’ve got yourself a lovely midsummer’s night meal, hot or cold. 

Feel free to play around with chowder—and remember that bacon is often a lovely and well-received addition.

4 cups chicken stock
4 cups water
4 potatoes, peeled and cubed
1 sprig thyme
1 teaspoon celery seed
2 tablespoons butter
1 onion, peeled and chopped
2 cups cream
3 cups cooked corn, canned or fresh
Salt and pepper to taste

Combine chicken stock and water in soup kettle. Add potatoes, thyme, and celery seed; bring to a boil, reduce heat, cover, and cook 15 minutes or until potatoes are tender. As potatoes cook, melt butter in skillet. Saute onion until transparent. When potatoes are done, add onion to stock along with cream and corn. Season with salt and pepper. Heat but do not boil.

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The Almanac Chefs

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