Summer Corn Chowder
Looking for a bowl of comfort to cool off those warm summer days?
This creamy Summer Corn Chowder is the perfect choice.
Made with fresh sweet corn, savory smoked turkey, and a rich blend of seasonings, it’s a simple yet indulgent dish that comes together in under an hour.
Plus, with a drizzle of honey and a sprinkle of chives, this chowder tastes like summer in every spoonful.
Whether you’re serving it for a family dinner or a cozy solo meal, this chowder is guaranteed to hit the spot!
For Summer Corn Chowder:
- Sweet Corn – Fresh sweet yellow corn gives the chowder its signature flavor. Be sure to remove the kernels from the cob.
- Butter – Adds richness and helps sauté the vegetables.
- Smoked Turkey– Adds a savory, smoky flavor to the chowder. You can cook it separately for extra crispiness, if desired.
- Yellow Onion – Provides a subtle sweetness and depth to the base of the chowder.
- Flour – Used to thicken the chowder and give it a creamy texture.
- Garlic – Brings in a fragrant, savory punch.
- Chicken Broth or Water – Acts as the base liquid for the soup, enhancing the flavor of all the ingredients.
- Yukon Gold Potatoes – Adds a hearty, creamy texture as they cook and break down.
- Thyme – A hint of earthiness to balance out the sweetness of the corn.
- Bay Leaf – Infuses a delicate, herbal aroma while cooking.
- Salt and Pepper – For seasoning and bringing all the flavors together.
- Half-and-Half – Adds creaminess without being too heavy.
- Honey – A touch of sweetness to balance the savory flavors.
- Chives – Fresh and slightly oniony, they provide a garnish for brightness and color.
- Shredded Cheddar Cheese (optional) – Adds richness and extra flavor when sprinkled on top.
Creamy Summer Corn Chowder
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Ingredients:
- 8 fresh ears of yellow sweet corn, husked and kernels removed from the cob
- 3 tablespoons butter
- 1/2 to 3/4 pound smoked turkey (skin or thigh meat), chopped into 1/4 to 1/2-inch pieces
- 1 medium yellow onion, chopped (about 1 1/2 cups)
- 1/4 cup all-purpose flour
- 1 garlic clove, minced
- 5 cups water or low-sodium chicken broth
- 1 pound Yukon Gold potatoes, cut into 1/2-inch pieces
- 1/2 teaspoon dried thyme
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- 1 cup half-and-half
- 1 tablespoon honey
- 2-3 tablespoons freshly chopped chives
- Shredded cheddar cheese (optional, for serving)
Instructions:
- Cook the Smoked Turkey and Onion:
In a large pot, melt the butter over medium heat. Add the chopped onion and smoked turkeypieces. Stir frequently, cooking until the onion softens and begins to brown at the edges, about 8-10 minutes. - Add Flour and Garlic:
Stir in the flour and minced garlic, and cook for an additional 1 1/2 minutes, ensuring the flour is well combined. - Add Liquids and Vegetables:
Gradually whisk in the water or chicken broth. Bring to a boil while stirring constantly. Once it boils, add in the corn kernels, potatoes, thyme, and bay leaf. Season with salt and pepper to taste. - Simmer:
Allow the mixture to reach a gentle boil again, then reduce the heat to medium-low. Let it simmer, stirring occasionally, until the potatoes are tender, about 20 minutes. - Blend Part of the Chowder:
Remove the bay leaf. Transfer about 2 1/2 cups of the chowder to a blender and blend until smooth. Pour this mixture back into the pot. - Finish the Soup:
Stir in the half-and-half and honey, mixing well. Taste and adjust the seasoning if needed. - Serve:
Ladle the chowder into bowls and garnish with chopped chives. Optionally, sprinkle with shredded cheddar cheese.
Notes:
- If you like crispy textures, you can cook the smoked turkey pieces separately first until they’re slightly crispy, then add them back to the soup to keep their texture intact.
- If you want to enhance the smokiness further, feel free to add a pinch of smoked paprika while cooking the onion and smoked turkey.
- Can I use frozen corn instead of fresh?
Yes, frozen corn works perfectly in this recipe! It’s convenient and maintains the sweet flavor of fresh corn. Just measure the same amount as the fresh corn required in the recipe.
- Can I skip the smoked turkey to make it vegetarian?
Absolutely! You can skip the smoked turkey for a vegetarian version. If you want to add a smoky flavor, a pinch of smoked paprika will do the trick without compromising the flavor.
- How can I make the soup thicker without using flour?
If you prefer to avoid flour, simply blend a portion of the soup. After the potatoes are tender, take about 2 1/2 cups of the soup and blend until smooth, then stir it back in. This will give the chowder a creamy texture.
- Can I freeze the chowder for later?
Yes, this chowder freezes well! Just leave out the dairy (half-and-half) before freezing. When you reheat it, stir in the half-and-half for that creamy finish.
- How do I store leftover chowder?
Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors may even intensify, making it even tastier the next day!
