Description
Imagine a bowl brimming with the sweet, sunny essence of peak-season corn, enveloped in a creamy, comforting embrace. This Velvety Summer Corn Chowder is pure sunshine in a spoon, a celebration of summer’s bounty that’s both simple to make and utterly delightful. It’s the perfect way to capture those fleeting warm days and enjoy them any time. This chowder is a symphony of sweet corn, tender vegetables, and a rich, velvety broth that will have you coming back for second helpings.
Ingredients
1 tbsp olive oil
4 oz fresh chorizo
2 tbsp unsalted butter
1 large sweet onion, chopped
1 garlic clove, minced
Kosher salt
Freshly ground black pepper
8 ears fresh corn, husked
2 medium yukon gold potatoes (about 12 oz), peeled and cubed
5 cups low-sodium vegetable stock, plus more if needed to thin
1/2 cup heavy cream
1 tbsp fresh chives, for garnish
Instructions
Heat olive oil in a large pot over medium heat. Add chorizo and cook, breaking it into small pieces, until browned and crispy, about 5 minutes. Remove chorizo with a slotted spoon and set aside on a paper towel-lined plate to drain.
Pour out all but 1 tablespoon of the chorizo oil. Add butter and melt. Add the chopped onion and cook, stirring occasionally, until very soft, about 12 to 15 minutes.
While the onions cook, carefully cut the corn kernels off the cobs with a sharp knife and place them in a large bowl. Scrape the remaining corn bits and “milk” from the cobs into the bowl. Break 2 cobs in half and discard the rest.
Add the minced garlic to the pot with the onions and cook for 30 seconds until fragrant. Stir in all but 1 cup of the corn, the reserved corn cob pieces, cubed potatoes, and vegetable stock. Season with salt and pepper. Bring to a boil, then lower heat to a gentle simmer and cook for 15 to 20 minutes, until the potatoes are very tender. Discard the corn cob pieces.
Puree the soup in batches using a blender until very smooth. Pour the pureed soup through a fine-mesh sieve into a clean pot, discarding any solids. Stir in the heavy cream and taste, adjusting seasoning as needed. Add more stock if you prefer a thinner consistency.
To serve, ladle the soup into bowls. Garnish with chives, the reserved corn kernels, and the cooked chorizo crumbles.
Notes
For the best flavor, use fresh corn cut right off the cob. The sweetness and texture are unparalleled. If using frozen, ensure it’s completely thawed and drained.
While you want the potatoes tender, be careful not to overcook them to a mush. They should hold their shape enough to be noticeable in the finished chowder.
If you prefer a thicker chowder, you can mash a few of the potato pieces against the side of the pot before adding the cream, or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and simmer for an additional minute or two.
For the crispiest bacon, lay it in a single layer in the cold pan before turning on the heat. This allows the fat to render slowly.
Once the cream is added, avoid boiling the chowder. A gentle simmer is all that’s needed to heat it through and allow the flavors to meld without breaking the cream.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Soup
- Cuisine: American