Summer corn chowder is a hearty, mild soup filled with summer harvest vegetables. A creamy homemade broth is filled with corn, potatoes, zucchini, and bell pepper.
This summer corn chowder recipe is the perfect way to enjoy your favorite summer harvest vegetables.
Fresh corn, potatoes, bell pepper, zucchini, and carrots fill this corn chowder with healthy and nutritious ingredients. Plus, it’s easy to customize with any produce you have on hand – use up those extra veggies before they go bad!
Corn, carrots and red bell pepper give this soup a slightly sweet and fresh flavor that the entire family will enjoy. A dash of thyme and red pepper flakes are all you need to give this soup a warm, subtle flavor.
Ingredients and substitutions
This chowder recipe is effortless to customize with almost any produce you have on hand. Try to swap the vegetables in equal amounts for the same amount of servings.
Other great vegetables to use in this soup? Yellow summer squash, green or yellow bell pepper, jalapenos, red potatoes, kale, spinach (toss in at the end of cooking), tomatoes, parsnips, peas, green beans, and sweet potatoes.
Corn cut off the cob, canned corn, or fresh frozen corn can be used in this recipe. You’ll need about 3 ears of corn, or 2 cups of corn kernels.
Chicken broth or vegetable broth can be used in this recipe.
Substituting the whole milk with half & half or heavy cream will give you a thicker, creamier soup.
Red pepper flakes can be doubled for more heat (the soup will be mild as written). Or, they can be substituted with black pepper.
Make ahead and reheating
This summer corn chowder can be made ahead of time and reheats well for 3-4 days. Perfect for a few days of meal prep for quick lunches and dinners.
Heartier vegetables like potatoes, peppers, corn, and carrots will keep for a day or two longer than delicate vegetables, like spinach. Keep this in mind if you’re planning on making a large batch with your own favorite produce.
Soup can be reheated over medium-low heat, covered, on the stove top. Or, reheat individual portions in the microwave.
Summer Corn Chowder
- 3 tablespoons unsalted butter
- 1/2 onion chopped
- 2 carrots chopped
- 1 red bell pepper chopped
- 2 cloves garlic minced
- 3 tablespoons all-purpose flour
- 3 cups vegetable or chicken broth
- 1 cup whole milk
- 2 potatoes peeled and cubed
- 3 ears of corn husks and silks removed, corn cut from cobs
- 1 zucchini cubed
- 1/2 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes
- In a stock pot over medium heat, melt butter. Add chopped onions, carrots, and bell pepper and cook until vegetables begin to lightly brown and onion turns translucent, about 3-4 minutes. Add garlic and cook an additional 30 seconds.
- Add flour and stir to coat vegetables. Cook for one minute, then whisk in vegetable broth, scraping up any browned bits on the bottom of the pan while you whisk.
- Add milk, potatoes, corn, zucchini, salt, thyme, and red pepper flakes to pot, stirring to incorporate. Bring to a boil, cover, and reduce heat to low. Simmer for 8-10 minutes, or until potatoes can easily be pierced through with a fork.
- Remove lid, remove pot from heat, and allow to set for 5 minutes before serving.
- Leftover soup will keep for 3-4 days in a sealed container in the refrigerator.
- Whole milk can be substituted with half & half or heavy cream for a thicker, creamier soup.
- Red pepper flakes can be doubled for more heat (soup will be mild as written).
- 3 ears of corn = about 2 cups of corn kernels.