corn chowder

Summer Corn Chowder



Fresh Corn

Corn Chowder

Sibby Barrett
Celebrate the bounty of summer with this easy and delicious soup
Prep Time 10 minutes
Cook Time 20 minutes
Course Soup
Cuisine American
Servings 10


  • 3 tablespoons olive oil
  • 2-4 cloves garlic minced
  • 1 small sweet onion chopped
  • 2 small green onions, thinly sliced green and white parts
  • 1 cup red or green bell pepper chopped
  • 1 large carrot diced
  • 1 17 ounce can or frozen creamed corn
  • 2 cups corn kernels fresh or frozen
  • 4-6 cups vegetable or chicken stock
  • 1 1/2 cups peeled russet potatoes diced
  • 1-2 tablespoons chipotles diced, optional
  • 1/2-1 cup half and half
  • salt and pepper to taste
  • squeeze of fresh lemon juice


  • Heat olive oil in a large sauté pan or saucepan.  Cook garlic and onions until they become translucent, about 3 minutes.  Add bell pepper and carrot and cook for a few minutes more.  Add all remaining ingredients except the half and half.  Cook until potatoes are tender.  Reduce heat to a low simmer, add half and half and salt and pepper to taste. Just before serving, add lemon juice. Serve with a drizzle of pesto or Salsa Verde if desired.
Keyword corn, hearty fall soup, soup, summer