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As summer unfolds, the bounty of fresh produce invites us to create dishes that celebrate the season's vibrant flavors. One such dish is our Sweet Summer Creamy Corn and Potato Chowder. This delightful recipe masterfully combines the natural sweetness of sun-ripened corn with the hearty texture of tender potatoes, resulting in a chowder that is both nourishing and satisfying. Perfect for warm weather, this dish can be served as a light meal or a side dish at gatherings, making it a versatile addition to your culinary repertoire.

Creamy Corn and Potato Chowder

Discover the perfect way to celebrate summer with our Sweet Summer Creamy Corn and Potato Chowder. This delicious recipe pairs the natural sweetness of fresh corn with hearty potatoes for a satisfying meal that's ideal for warm days. Learn how to choose the best ingredients, master cooking techniques, and enjoy a dish that’s comforting and nourishing. Perfect as a light meal or a side at gatherings, this chowder is a seasonal delight you won't want to miss!
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Ingredients
  

4 ears of fresh corn, kernels removed (or 3 cups frozen corn)

2 large russet potatoes, peeled and diced

1 medium onion, diced

3 cloves garlic, minced

3 cups vegetable broth

1 cup heavy cream

2 tablespoons olive oil

1 teaspoon thyme (dried or fresh)

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh chives or parsley, for garnish

Instructions
 

Prepare the Corn and Potatoes: If using fresh corn, carefully cut the kernels off the cobs. Peel and dice the potatoes into small 1-inch cubes for even cooking. Set aside.

    Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until the onion is translucent. Stir in the minced garlic and cook for an additional minute.

      Add Vegetables: Add the diced potatoes to the pot and stir to combine with the onion and garlic. Cook for 2-3 minutes, allowing the potatoes to slightly soften.

        Combine Broth and Seasoning: Pour in the vegetable broth, then add the fresh corn, thyme, smoked paprika, salt, and pepper. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for about 15-20 minutes, or until the potatoes are fork-tender.

          Cream it Up: Once the potatoes are cooked, stir in the heavy cream, and allow the chowder to heat through for another 5 minutes. Taste and adjust seasoning as necessary.

            Blend for Texture: For a creamier texture, use an immersion blender to puree a portion of the chowder directly in the pot. You can blend to your preferred consistency, whether that's just a bit or fully smooth.

              Serve Hot: Ladle the chowder into bowls and garnish with fresh chives or parsley for a pop of color and extra flavor.

                Enjoy your Meal: Serve warm with crusty bread or crackers on the side for a hearty meal.

                  Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 6