Summer Corn Chowder
- Kristina DeRobertis
- Jun 8
- 3 min read
If there’s one thing that screams summer, it’s fresh corn. And what better way to celebrate it than with a big pot of creamy, cozy Summer Corn Chowder?
This week for Soup Sunday, I’m sharing a version of my classic corn chowder — but with a few sunny tweaks. We’re skipping the spicy heat and inviting in a rainbow of diced bell peppers, carrots, and celery for extra flavor and crunch. It’s still everything you love: rich, hearty, and packed with the sweet taste of summer corn — but mellow enough for everyone at the table.
Whether you’re gathering for a backyard cookout or just craving a bowl of summer comfort, this chowder is about to be your warm-weather go-to.
Summer Corn Chowder Recipe
Ingredients:
1 Tbsp Olive Oil
1 Tbsp Butter
1 small Yellow Onion, diced
2 Carrots, diced
2 stalks Celery, diced
1 Red Bell Pepper, diced
1 Yellow Bell Pepper, diced
4 Cups Corn Kernels (fresh is best — about 4–5 ears)
3 Cups Yukon Gold Potatoes, diced
4 Cups Chicken Broth (or vegetable broth for a vegetarian option)
1 Cup Heavy Cream
1 Cup Whole Milk
Salt & Pepper, to taste
Chives or Parsley, for garnish
Instructions:
In a large Dutch oven or stockpot, heat olive oil and butter over medium heat.
Add the diced onion, carrots, and celery. Sauté until the onion is translucent and the veggies begin to soften, about 5–7 minutes.
Stir in the diced red and yellow bell peppers and cook for another 2–3 minutes.
Add the fresh corn kernels and diced Yukon gold potatoes. Season generously with salt and pepper.
Pour in the chicken broth and add in two corn cobs (if you’re using fresh corn) and bring everything to a simmer. Cook for about 15–20 minutes, or until the potatoes are fork-tender. Give the mix a few pumps with an immersion blender to give it the chowder consistency.
Stir in the heavy cream and milk. Let the chowder warm through without boiling.
Taste and adjust the seasoning if needed.
Ladle into bowls, top with fresh chives or parsley, and serve!
New Favorite: Stackable Soup Bowls from Kook 🍲
I have to tell you about the bowls you’re seeing in this week’s Soup Sunday! I’ve been using this beautiful stackable bowl set from Kook — and honestly, they’re a soup lover’s dream.
They’re perfectly sized, keep my chowder nice and warm, and (bonus!) they stack neatly in the cabinet — no more leaning towers of mismatched bowls. The quality feels amazing, and they look so pretty on the table too.
Even better? Kook is this week’s sponsor of Soup Sunday, and they’ve given me a 5% discount code just for you! 🎉
Buy your set HERE
Trust me — your soup (and your cabinets) will thank you.
Why You’ll Love This Version
Not spicy — family-friendly and cozy without any heat.
Veggie-packed — carrots, celery, and bell peppers bring color, crunch, and a boost of fresh summer flavor.
Customizable — want it dairy-free? Swap in coconut milk. Need a vegetarian version? Easy — use veggie broth.
Fresh Corn Magic — nothing beats that juicy pop of sweet summer corn.
This Summer Corn Chowder is basically sunshine in a bowl. Pair it with some crusty bread or a bright summer salad, and you’ve got an easy, satisfying meal that hits the spot all season long.
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