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As the summer sun shines brightly and fresh produce floods the markets, there's nothing quite like a bowl of Sweet Summer Corn Chowder to capture the essence of the season. This delightful dish is a celebration of summer's bounty, featuring juicy corn kernels that burst with flavor and warmth. Corn chowder, with its creamy texture and comforting aroma, is not only a nourishing meal but also a perfect centerpiece for family gatherings or cozy evenings spent with loved ones.

Fresh Corn Chowder Recipe - Little Broken

Dive into the flavors of summer with this delicious Sweet Summer Corn Chowder! Packed with fresh corn, creamy potatoes, and aromatic spices, this chowder is perfect for a cozy dinner. It's easy to make, taking only 40 minutes, and can be customized with crumbled bacon for added crunch. Serve it warm with crusty bread for a delightful meal. Garnish with fresh chives for a beautiful presentation. Perfect for any summer gathering!
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Ingredients
  

4 cups fresh corn kernels (about 6-8 ears of corn)

1 large onion, diced

3 medium potatoes, peeled and diced

2 cloves garlic, minced

4 cups vegetable stock (or chicken stock)

1 cup heavy cream

2 tablespoons olive oil

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh chives, chopped (for garnish)

Crumbled bacon (optional, for garnish)

Instructions
 

Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5-7 minutes, until the onion is translucent and aromatic.

    Stir in the minced garlic and smoked paprika, and cook for an additional minute until fragrant.

      Add the diced potatoes and vegetable stock to the pot. Bring to a boil, then reduce the heat to a simmer. Cover and cook for about 15 minutes, or until the potatoes are fork-tender.

        Once the potatoes are cooked, add the fresh corn kernels to the pot. Cook for another 5-7 minutes until the corn is tender.

          Using an immersion blender, blend the chowder to your desired consistency. If you like a chunkier soup, blend just half of it.

            Stir in the heavy cream, and season with salt and pepper to taste. Heat through for about 2-3 minutes, then remove from the heat.

              Ladle the chowder into bowls and garnish with fresh chives and crumbled bacon, if desired. Serve warm with crusty bread.

                Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 6