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Recipe

Summer Corn Chowder

Scott Phillips

Servings: 6

Once you’ve eaten your fill of fresh corn on the cob, this satisfying soup is the ideal destination for those ears of corn that keep on coming to farmstands until the first frost.

Ingredients

  • 3 to 4 medium ears fresh corn
  • 2 oz. (4 Tbs.) unsalted butter
  • 1 large clove garlic, smashed and peeled
  • Kosher salt and freshly ground black pepper
  • 1-1/2 cups half-and-half
  • 1 Tbs. grapeseed or other vegetable oil
  • 7 oz. ham steak, skin removed, ham cut into small dice (about 1-1/3 cups)
  • 2 medium yellow onions, cut into medium dice (about 2 cups)
  • 3 medium ribs celery, thinly sliced (about 1 cup)
  • 1 large red or yellow bell pepper, cut into medium dice (about 3/4 cup)
  • 1 Tbs. minced fresh garlic
  • 1-1/2 tsp. finely chopped fresh jalapeño
  • 1 lb. yellow potatoes (unpeeled), cut into medium dice (about 3 cups)
  • 1 quart lower-salt chicken broth
  • Louisiana hot sauce, such as Tabasco
  • 3 Tbs. thinly sliced fresh chives

Nutritional Information

      Calories (kcal) : 370
      Fat Calories (kcal): 180
      Fat (g): 20
      Saturated Fat (g): 10
      Polyunsaturated Fat (g): 3
      Monounsaturated Fat (g): 6
      Cholesterol (mg): 55
      Sodium (mg): 940
      Carbohydrates (g): 35
      Fiber (g): 4
      Protein (g): 15

Preparation

  • Snap each ear of corn in half. Cut off enough kernels to yield about 2-1/2 cups. Scrape the cobs with the back of the knife to release the corn “milk” and any remaining bits of corn; reserve the cobs.
  • In a 10-inch straight-sided skillet, melt 2 Tbs. of the butter over medium heat. Add the corn and corn milk, smashed garlic, 1/4 tsp. salt, and a few grinds of pepper. Cook, stirring, until the corn is slightly shrunken and browning develops on the bottom of the pan, 5 to 8 minutes.
  • Add the half-and-half and stir, scraping with a wooden spatula, until the browned bits are incorporated into the corn mix. Remove the pan from the heat and let the mixture steep, stirring occasionally to prevent a skin from forming.
  • In a 5-1/2- to 6-quart heavy-duty pot, heat the remaining 2 Tbs. butter and the oil over medium heat. Add the ham, onions, celery, bell pepper, and 1 tsp. salt. Cover and cook, stirring occasionally, until the vegetables soften, 6 to 8 minutes. Uncover and continue cooking until the vegetables start to brown, about 6 minutes more. Add the minced garlic and jalapeño and cook, stirring, until fragrant, about 1 minute. Stir in the potatoes and 1 tsp. salt.
  • Add the reserved corn cobs, chicken broth, and 1 cup water to the pot. Stir up any browned bits stuck to the bottom. Bring to a gentle simmer over medium-low heat, cover partially, and cook until the potatoes are very tender, about 15 minutes.
  • Using tongs, remove the cobs from the pot. Stir in the corn mixture, and immediately remove the pot from the heat. Transfer 2 cups of mostly solids and some liquid to a blender and purée. Return the purée to the soup. Season to taste with salt, pepper, and hot sauce. Stir in half of the chives and serve garnished with the remaining chives.

Reviews

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Reviews

  • SoCo18 | 07/08/2017

    I made this yesterday and it was exactly what I was craving! So warm and comforting! I think the chicken broth I used was a little salty even thought it said 33% reduced salt or some nonsense like that, so next time I will probably make my own broth. The base tasted amazing even before adding in the corn! I may use the base for chicken noodle soup next time.

  • user-3014472 | 06/08/2017

    This is a hit in my house! I omit the jalapeño, adding a bit of crushed red pepper instead. Really easy to make and so delicious!

  • pdcrlsn | 04/26/2017

    Fantastic. Nothing needs changing but I might try adding some mini portabellos next time. Would work well with bacon or Italian sausage as well.

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