I pulled this recipe for Fresh Corn Chowder from a hand-written note in an old recipe box, and it’s one of my favorites. Loaded with fresh, chunky vegetables, this is a great soup recipe to keep on hand for fresh or frozen corn.
Love soup? Try this Chicken Sausage Tortellini Soup …warming and delicious any time of year!
Why You’ll Love this Recipe
This hearty soup is fragrant & so satisfying, especially when the weather is a bit chilly.
- No heavy cream! Coconut milk does the creamy, dreamy job in this delicious soup
- Use fresh off the cob or frozen corn…either way will taste amazing.
- It’s easy to put together and doesn’t need hours on the stove.
- It’s a very good starter for something like Classic Chicken Marsala or even a Shredded Chicken Burrito Bowl.
- After that, why not some Decorated Chocolate Covered Strawberries, Mini Caramel Apple Pies, or some Lemon Shortbread Cookies?
Ingredients You’ll Need
For the full ingredient list and directions, please scroll down to the recipe card below.
- Butter: Unsalted is best
- Onions: Both a yellow onion and a chopped leek.
- Celery, Peppers, Carrot: Chopped fine for color and flavor.
- Potatoes: Red or gold, about 3 cups
- Corn: 5 ears, kernels cut off the cob
- Seasonings: Miso paste, garlic powder, salt, pepper, bay leaf
- Coconut milk: For a rich flavor in place of heavy cream
- Italian Parsley: Chopped fine for serving.
For the full recipe and instructions, please scroll to the recipe card below.
- Cut the vegetables – celery, onion, leek, green, peppers, carrot and cook until soft.
- Add the chopped potatoes
- Add the broth, fresh corn kernels and seasonings
- Gentle simmer for a bit
- Add the coconut milk
- Process a little bit (a cup) in the blender or with an immersion blender for overall creaminess.
- Garnish and serve!
Cook the Vegetables
- Start by adding the onion, leek and celery and cook on medium-high heat until it starts to get soft, about 5 minutes.
- Add the chopped green and red pepper along with the carrots and continue cooking another 5 minutes or so until soft. Make sure the mixture doesn’t brown!
Tips for Using Fresh Corn
You can use fresh corn for this recipe – perfect if you have access to a lot of it, especially in late summer – but frozen corn works fine for this recipe too.
Here’s some tips for cutting fresh corn off the cob:
- Remove all the green outer leaves of the corn first, including the silky strings as best you can, then wash the ears and dry them with a clean kitchen towel.
- Stand the corn cob ear up in a large bowl or cutting board with the bottom (larger end) down.
- Cut the kernels off from the top to the bottom with a sharp knife, working on one side at a time.
- Cut downward, as close to the base of the corn as you can.
- The corn is now ready to use!
Expert Tips and Serving Suggestions
This fresh corn chowder recipe is easy to make, and it’s a recipe everyone loves. Here are some favorite ways to serve it:
- How about some big warm bowls with a hearty sandwich like Naan BLT with Sun Dried Tomato Mayo or this outstanding Turkey Burger?
- Why not serve it with several different soups, like this non-dairy Pumpkin Soup and this delicious Chicken Sausage Tortellini Soup?
- I hosted a gathering just like that once, with three soups and a few salads, like Pan Roasted Pear Salad, Blackberry Goat Cheese Salad or even this very best rotisserie Chicken Salad.
- Finish it off with something simple for dessert, maybe some Triple Chocolate Cookies, or these amazing Mini Strawberry Pies!
If you’ve tried Chunky Corn Chowder, or any other recipe on Studio Delicious, please rate the recipe 5 stars and tell me about it in the comments below!
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More Recipes To Try:
Superfood Salad: So good for you and super delicious too!
Apple Upside Down Cake: A seasonal favorite, and it’s a keeper
Fresh Figs, Three Ways Be inspired with new ways to eat fresh figs!
Chunky Corn Chowder
- 3 tbsp Butter, unsalted
- 1 medium Onion, chopped
- 1 Leek, washed, dried, chopped (white part only)
- 2 Celery, washed, trimmed, sliced thin
- 1 small Green Pepper, chopped fine 1/4 cup chopped
- 1 small Red Pepper 1/4 cup chopped
- 1 Carrot, large, washed, peeled, cut in thin slices about 1/2 cup
- 4 Potatoes, red or gold, washed, peeled, cut in 1" pieces about 3 cups
- 4 cups Vegetable Broth, low sodium
- 5 ears Corn, kernels removed from cob about 3 cups
- 1 tbsp Miso Paste, white (mellow)
- 1/2 teaspoon Garlic Powder
- 1 1/2 teaspoons Salt
- 1/2 teaspoon Lemon Pepper
- 1 Bay Leaf
- 1 tablespoon Flour
- 1 teaspoon Water
- 1 cup Coconut Milk, refrigerated, unsweetened
- 1/4 cup Italian Parsley, chopped, for serving
- COOK THE VEGETABLES
- Melt the butter In a large dutch oven or heavy-bottom pot.Add the onion, leek and celery and cook on medium high heat until soft, about 5-6 minutes. Stir the mixture from the bottom so it does not brown.
- Add the chopped green and red pepper and carrots, and continue cooking on medium high heat for another 5 minutes or until soft, stirring occassionally so the mixture doesn't brown.
- Add the potatoes, and stir to combine.
- Add the vegetable broth, corn, miso paste, garlic powder, salt, pepper and bay leaf. Stir the mixture to combine.
- Simmer on medium heat, stirring occasionally for 20-25 minutes until the potatoes are fork tender.
- Combine the flour and water in a small bowl to make a paste and add it to the mixture. Stir together until combined.
- Add the coconut milk, and continue to cook on medium heat for about 5 more minutes.
- Using a measuring cup, pull one cup of soup from the pot and process until smooth in a blender, then return it to the pot. Continue to cook on medium heat for 10 more minutes, stirring occasionally,
- Remove bay leaf and garnish each bowl with chopped fresh parsley.
- Don’t let the number of ingredients scare you! They are easy to find and not difficult to prep.
- This recipe was updated December 2019.
- Super important to read the whole recipe before you begin
- Pay attention to the ingredient list and photos for the recipe
- If possible, prep your ingredients a little before you start
- Always use a sharp knife for safety
- Use the size of pan called for in the recipe
- For savory recipes, taste and season as you go
- Buy fresh, organic ingredients, locally sourced whenever possible
This post was updated with new text and instructions September, 2021. Original post:
I have a sign hanging on my front porch that says “Dogs Welcome, Children Must Be On A Leash.” The local Pop Warner kids came to the door selling tickets the other day and did not get the joke (“why do we have to be on a leash?”) I haven’t laughed that hard in months 🙂
Besides kids back in school fundraising for youth sports, there are signs of fall everywhere. People are tidying their yards, sweeping the garage and putting lawn furniture away. The dreaded Annual Garage Cleaning still needs to happen.
Yesterday morning I slipped on a warm jacket and went for a walk in the neighborhood, where I ran into a record number of neighbors who were friendly and chatty. Up here in the mountains, word of mouth is the primary source of news. We talked about neighborly things like getting our snowblowers serviced (there’s a long wait this year) and trimming our trees and bushes before the snow flies.
I was sad to hear the neighbors down the street are moving south – this happens a lot before winter sets in – and while I don’t blame them, I’ll miss them and their dogs. All of this walking and talking and chilly air made me crave a warm bowl of Fresh Corn Chowder.
This version is lighter than most because of using coconut milk instead of heavy cream, and by pureeing a cup or so and adding it back to the pot. Most of these ingredients are at their peak right now, so seek them out and enjoy the fall glory 🙂