Summer Corn Chowder Recipe

We may receive a commission on purchases made from links.

Many corn chowders out there are comforting but bland, tasting like bowls of cream with some pieces of corn floating in. This bland reputation does not apply to this summer corn chowder recipe, however; this is one chowder that explodes with flavor, is hot and spicy on the tongue, and is layered with sweetness and creaminess throughout. The secret to achieving such a rich, robust, and balanced corn chowder lies in using the corn to its full potential.

As a recipe developer and blogger who was raised in a frugal immigrant household, one of my biggest flexes in the kitchen is using as many parts of my ingredients as possible. To make this chowder, I took the stripped cobs and added them to a pot along with leek tops and aromatics and let it reduce into a corn stock. Meanwhile, the kernels are roasted until golden and caramelized before going into the chowder itself. Making use of the whole ingredient, cobs and all, means the earthy, subtly sweet corn flavor runs through every layer of the chowder bowl, rather than just the surface. I make this chowder every year in the summer, and it's always just as good as it was the year before.

For the corn stock that is the base of this chowder, you'll need fresh corn, including the cobs, and leeks, including the dark green tops and outer leaves. The cobs and outer leaves will be used in making the stock, while the corn kernels and the white parts of the leek will be in the soup itself. Other stock ingredients include garlic, fresh jalapeño, and kosher salt. To roast the kernels, you'll also need melted butter and flaky salt.

For the body of the chowder, you'll need more unsalted butter, another jalapeño, garlic cloves, heavy cream, fresh basil leaves, kosher salt, and white pepper. For the toppings, reach for crème fraîche, pickled jalapeños, chili crisp, and fresh basil leaves.

Preheat the oven to 425 F.

Line a large rimmed baking sheet with parchment paper.

Cut kernels off all ears of corn and set aside. Break the corn cobs in half.

To make the corn stock, add the cobs, leek tops, smashed garlic, jalapeño, and salt to a large pot. Cover with 8 cups of water.

Bring to a boil, then reduce to a steady simmer. Cook, uncovered, for 45 minutes.

Strain the stock through a fine mesh strainer, pressing firmly on the solids. You should have about 6 cups of stock. Keep the stock warm in the meantime and discard the solids.

To make the roasted corn, spread the corn kernels in a single even layer on the prepared baking sheet. Drizzle with melted butter and sprinkle with flaky salt.

Roast for 20–25 minutes, stirring once halfway, until kernels are golden and caramelized in spots. Remove from oven and set aside.

Begin the chowder: Melt butter in a large heavy-bottomed pot over medium heat.

Add the leeks and jalapeño. Cook, stirring occasionally, until the leeks are completely soft and just starting to turn golden, about 10 minutes.

Add minced garlic and cook 1 minute more, stirring constantly.

Stir in the 6 cups of corn stock and heavy cream.

Add the roasted corn kernels. Bring to a simmer and cook for 10 minutes.

Stir in torn basil leaves. Season with salt and white pepper.

Blend the soup using an immersion blender or standing blender until the texture is creamy but not thin. Taste and adjust for seasonings as desired.

Ladle the chowder into bowls and top with crème fraîche, pickled jalapeños, chili crisp, and fresh basil. Serve right away.

• 3-Ingredient Vegan Air-Fried Zucchini Recipe
• Spring And Summer Sheet Pan Butter Beans Recipe
• Simple, Classic Chimichurri Recipe
• Summer Squash And Basil Burrata Salad Recipe

I'm not going to lie, there's a lot of heat in this recipe as it is written. But whether you're a spice fan or someone who prefers things a little more mild, there are some steps you can do to preserve the character of the chowder while changing up the heat levels.

To make the chowder less spicy, swap the jalapeño in the chowder for a poblano, which is much milder in spice level. You can also avoid the optional pickled jalapeño and chili crisp toppings, as the chowder has plenty of flavor as is. I don't recommend omitting the peppers in the stock and chowder entirely, as they do add a nice depth of flavor, but going with a milder pepper will yield a milder soup all-around. If you want more heat in your soup, keep the seeds as well as the membrane and ribs in the jalapeño when you dice it. You can also add a second jalapeño, or my favorite, add another spicy element like smoky chipotle peppers or the adobo sauce they are often stored in. 

This chowder is great for making ahead, and I actually made it for the first time during a weekly meal prepping session. There are just some things to keep in mind to give it the best texture possible. The corn stock can be made in advance, cooled down fully and frozen in a flat freezer bag or portioned cubes for up to three months. If refrigerated, it can be kept for three days without any issues. The roasted corn can be prepped a few days ahead and kept covered in the fridge, though the kernels will dry out if exposed to air. The finished chowder will keep well for upwards of five days. To reheat it, you'll need to add a couple of tablespoons of water or stock to loosen it, as it thickens when it cools.

One thing to keep in mind is that you don't want to refrigerate the chowder with all the toppings, as they'll skew the soup and make it acidic, bitter, and cause it to spoil faster. The chowder also cannot be frozen, because cream-based soups separate when frozen and thawed. Other than that, feel free to portion it out on a Sunday, keep the toppings separate, and enjoy throughout the week.

• Ultra Creamy Potato Leek Soup Recipe
• Ultra Creamy Tomato Soup With Basil Oil Recipe
• Homemade Tom Kha Gai (Thai Coconut Chicken Soup) Recipe