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As the warm sun casts its golden glow and the days stretch longer, there's an undeniable allure to summer's bounty. Among the seasonal treasures, fresh corn stands out, celebrated for its sweetness and versatility. Our Heavenly Summer Corn Chowder encapsulates the essence of summer, transforming this beloved ingredient into a comforting dish that’s perfect for warm weather dining. This chowder is a celebration of fresh produce, featuring vibrant vegetables and a rich, creamy base that will surely delight your taste buds and bring smiles to your table.

Summer Corn Chowder

Discover the perfect way to celebrate summer with our Heavenly Summer Corn Chowder, a delightful dish that highlights fresh corn and vibrant vegetables. This creamy chowder is ideal for any warm-weather gathering, whether you're hosting a barbecue or enjoying a sunny afternoon at home. Packed with flavor and nutrients, it's easy to make and incredibly satisfying. Dive into this comforting recipe to bring the essence of summer to your table and create lasting memories with family and friends.
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Ingredients
  

4 cups fresh corn kernels (about 6-8 ears of corn)

1 medium onion, diced

2 cloves garlic, minced

1 large red bell pepper, diced

2 medium potatoes, diced (about 2 cups)

4 cups vegetable broth

1 cup whole milk (or non-dairy milk for a vegan option)

1 cup heavy cream (or coconut cream for a vegan option)

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon fresh thyme (or ½ teaspoon dried thyme)

Salt and pepper to taste

Fresh basil or cilantro for garnish

Optional: Crumbled feta or goat cheese for a topping

Instructions
 

Prep the Corn: If using fresh corn, husk the ears and remove the kernels using a sharp knife. Set aside.

    Sauté the Aromatics: In a large pot over medium heat, add the olive oil. Once hot, add the diced onion and sauté for about 4-5 minutes until translucent. Stir in the minced garlic and red bell pepper, cooking for another 2-3 minutes until soft.

      Add Potatoes and Corn: Mix in the diced potatoes and corn kernels, stirring gently to combine.

        Pour in the Broth: Add the vegetable broth to the pot and bring to a simmer. Reduce the heat to low and let it cook for about 20 minutes, or until the potatoes are tender.

          Blend to Desired Consistency: If you prefer a creamy chowder, use an immersion blender to blend a portion of the soup (around 1/3) to create a thicker texture. If you like it chunkier, simply stir without blending.

            Stir in Dairy: Add the whole milk and heavy cream to the pot, followed by smoked paprika, fresh thyme, and season with salt and pepper to taste. Allow it to simmer for an additional 5-10 minutes to heat through and meld flavors.

              Serve: Ladle the chowder into bowls, garnish with fresh basil or cilantro, and sprinkle with optional crumbled feta or goat cheese for a tangy finish.

                Enjoy: Serve warm and enjoy the bright, fresh flavors of summer in every spoonful!

                  Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 6 servings