Summer Corn Chowder

Summer is not my favorite season. But without a second house somewhere in the northern climes, I must endure heat and humidity from May through September.

There are a few good things that I do appreciate – tomatoes, basil, and zinnias. Lots of zinnias to add color to my house. They make me happy.

_MG_0092

Although I don’t grow it myself, corn is readily available from local farms, and I’ve really come to appreciate the humble corn on the cob since living in the Midwest.

IMG_2585

Which brings me to this simple corn chowder that I made with extra corn I had on hand.

Corn and Chicken Chowder

1 small chicken
4 cobs of corn
3 tablespoons olive oil
1 large yellow onion, finely chopped
1 red bell pepper, finely chopped
2 stalks celery, finely sliced
3 cloves garlic, minced
2 cups, approximately, chicken broth
2 cups heavy cream
1 teaspoon dried thyme
1/2 teaspoon ground cayenne

Poach the chicken using basic ingredients, like onion, celery, carrots, and bay leaves. After 1 1/2 hours, remove the chicken from the broth and let cool. If you need a tutorial on poaching chicken, check out Poached Chicken if you’ve never done this before.

_MG_0083

Strain the broth and cook the corn in it. Remove the corn and let cool.

If you have lots of broth leftover, let it reduce gently on the stove.

Meanwhile, heat the olive oil over medium heat in a large pot. Add the onion, red bell pepper and celery, and saute for about 5 minutes.

_MG_0096

Stir in the garlic, and after about 30 seconds, add 2 cups of broth, and then the cream. Let the mixture cook over low heat for about 15 minutes.

At that time, remove the meat from the chicken bones, then add it to the soup.

_MG_0102

To add the corn, simply hold the corn cobs on the edge of the pot, and using a small knife, cut parallel to the cobs, cutting the kernels loose.

_MG_0117

Stir the soup well, and add the seasoning. Taste for salt and pepper.

_MG_0120

If you wanted to make a Southwestern soup, you could add cumin, coriander, a little ancho chile paste or green chiles, maybe chorizo, and lots of fresh cilantro. Normally this is what I would have done, since my tastes tend toward a spicier direction.

_MG_0124

I use thyme a lot in fall and winter cooking, and I probably decided to use it in this soup because I’m subconsciously wishing it was cooler outside!

_MG_0160

Oh well, only one more hot month to go. And I still have my zinnias.

note: You could also add cooked potatoes to this soup, or include white beans, even with the chicken. Heartier and healthier!

_MG_0140

By Published On: September 6th, 201655 Comments

About the Author: Chef Mimi

As a self-taught home cook, with many years in the culinary profession, I am passionate about all things food-related. Especially eating!

55 Comments

  1. dishinwithdidi September 6, 2016 at 7:25 AM - Reply

    OMG Mimi, this looks absolutely wonderful!! I love soup, no matter what season. Here’s hoping for a cool down for you my friend, and know I will be making this soup ASAP, and probably add some white beans like you suggested!!

    • chef mimi September 6, 2016 at 7:27 AM - Reply

      I think I add white beans out of habit – it’s just a good way to add bulk and fiber to just about anything, even pasta. But they are so good! Thanks for the comment!

  2. Nadia September 6, 2016 at 7:53 AM - Reply

    Have you tried it chilled? I make a similar soup, no chicken, and serve it well chilled in summer. It is delicious.

    • chef mimi September 6, 2016 at 9:14 AM - Reply

      That sounds lovely – almost like a corn vichyssoise!

  3. Jenny@dragonflyhomerecipes September 6, 2016 at 8:30 AM - Reply

    This soup looks amazing! I bet it was delicious! And I love zinnias too. Beautiful photos!

  4. Jovina Coughlin September 6, 2016 at 9:17 AM - Reply

    One of my favorites.

    • chef mimi September 6, 2016 at 10:46 AM - Reply

      There’s just something about corn…

  5. Gerlinde de Broekert September 6, 2016 at 9:19 AM - Reply

    Mimi, your soup looks fabulous. I can’t wait to make it when people get home. Hot and humid weather is uncomfortable, I hope it cools down soon. We are in New York and it was ok, I’m glad we missed hurricane Hermine.

    • chef mimi September 6, 2016 at 10:46 AM - Reply

      I’m so glad you missed it too! Scary!

  6. apuginthekitchen September 6, 2016 at 9:44 AM - Reply

    My Mom and Sister are always complaining about the weather in OK. Unbearably hot in the summer. The produce looks wonderful as does your soup. Love corn chowder and what I love about yours is that it’s not too thick the broth looks nice and soupy and it’s full of good stuff.

    • chef mimi September 6, 2016 at 10:45 AM - Reply

      Were you born in Oklahoma? I just see you and think “Brooklyn!” By the way I’m visiting my daughter in early November and we must get together! I’m coming by myself so I’ll have more time on my hands. She’ll probably even have to work some days.

      • apuginthekitchen September 6, 2016 at 12:41 PM

        No I was born in NY my Mom was born in Oklahoma and raised there in McAlester. I am a New Yorker thru and thru!

      • chef mimi September 6, 2016 at 12:42 PM

        Gotcha!

  7. Debi @ My Kitchen Witch September 6, 2016 at 10:08 AM - Reply

    I love corn chowder and this one with chicken stock is fabulous. I was taught to make a vegetarian version by creating a stock from the stripped cobs which still have quite a bit of flavour locked up in them. The raw kernels were added later along with the other veggies later to make the chowder. I miss tender melt-in-the-mouth US corn!

    • chef mimi September 6, 2016 at 11:02 AM - Reply

      I thought I’ve thrown just about everything in broth and stock, but I’ve never thought to use corn cobs. Brilliant!!!

  8. bradthegourmand September 6, 2016 at 10:21 AM - Reply

    This looks great! I used to get a great corn chowder in downtown Kansas City but I cannot remember the name of the restaurant. It had a nice chipotle pepper kick. I’ll have to give yours a try…thank for sharing!

    • chef mimi September 6, 2016 at 10:43 AM - Reply

      A southwestern version is so so good!!!

  9. dianeskitchentable September 6, 2016 at 10:27 AM - Reply

    I was just thinking about making some kind of corn chowder. I have no idea why I haven’t made it down to the farm to pick any up yet but it’s getting late so I’d better get a move on. This looks a lot more exciting than just basic old corn chowder.

  10. cookinginsens September 6, 2016 at 12:07 PM - Reply

    Great!

  11. Liz @ spades, spatulas, and spoons September 6, 2016 at 12:49 PM - Reply

    I love everything about this soup, from the homemade broth to sweet corn to the spices. It makes me yearn for cooler days as well.

  12. Tasty Eats Ronit Penso September 6, 2016 at 1:13 PM - Reply

    Looks very tasty. I’ve just made corn chowder with sweet potatoes – I guess it’s something in the air…:)

    • chef mimi September 6, 2016 at 4:29 PM - Reply

      That sounds fabulous as well! Sweet potatoes are the best !

  13. love in the kitchen September 6, 2016 at 1:47 PM - Reply

    Mimi – this looks so appetizing. What a perfect autumn soup. Adding this to my kitchen chalkboard menu. Thank you!
    By the way – I live in the northern climes and it was stinking hot here this summer. At time it was hotter in Ontario than it was in New York City. Still hot. 30 degrees today. though I forget what that is in Fahrenheit. But hot. And humid. And we’re looking forward to the long cool evenings ahead.

    • chef mimi September 6, 2016 at 4:29 PM - Reply

      Wow, that is hot! Once when we were in London is was 30 degrees C, and I think it was close to 90. Terrible!!!!

  14. Julie is Hostess At Heart September 6, 2016 at 2:04 PM - Reply

    Looks like one delicious recipe and perfectly Midwest perfection! I love the corn and its always one of the things I look forward to every year. Pairing it with chicken in this chowder sounds amazing. The zinnias are so pretty too!

  15. Natascha's Palace September 6, 2016 at 3:49 PM - Reply

    Beautiful photos! Corn chowder sounds perfect any time!!@

  16. ladyredspecs September 6, 2016 at 4:59 PM - Reply

    Deee-licious, I make corn chowder in almost the exact same way, but like Debi I add the cobs to the stock once I’ve stripped off the kernels. Next time I’ll try adding your SW herbs and spices.

    • chef mimi September 6, 2016 at 5:22 PM - Reply

      It’s really good with green chiles and lots of cilantro!

  17. David Scott Allen September 6, 2016 at 7:12 PM - Reply

    I am a big fan of corn chowder- my mother’s cookbook had four different recipes. I know she’d like yours, too.

    • chef mimi September 7, 2016 at 6:48 AM - Reply

      What do you mean? Did your mother publish a cookbook?

  18. bestthingsinlife1964 September 6, 2016 at 9:46 PM - Reply

    This recipe looks so good. With fall days just around the corner here on the west coast of Canada I am already thinking about soups and stews. Yummy.

    • chef mimi September 6, 2016 at 10:36 PM - Reply

      I LOVE FALL!!! This is still sort of a summery dish, but I’d enjoy it year round!!

  19. anotherfoodieblogger September 6, 2016 at 9:50 PM - Reply

    I need to make a corn chowder soon before all the white summer corn runs out and then back to the tasteless yellow corn. I love that you added chicken, all kinds of yummy going on in there! I think I’d add a hatch chile to this, as well as beans when it turns colder, as I do tend to lean towards they spicy too. (Although it was only 64 today, so it’s getting there!) Your plating shot is gorgeous, BTW!

    • chef mimi September 6, 2016 at 10:35 PM - Reply

      Thanks. OMG 64 degrees sounds amazing. Counting the days…

  20. LFFL September 7, 2016 at 7:41 AM - Reply

    I think this can carry over into winter too

  21. ChgoJohn September 7, 2016 at 7:27 PM - Reply

    Now, this is one beautiful bowl of chowder! I had better get hopping if I’m going to make it. We’ll be running out of fresh corn sooner than I care to admit. Thanks for sharing your recipe.

    • chef mimi September 8, 2016 at 7:10 AM - Reply

      I don’t usually use canned vegetables, but I have discovered good fresh corn in cans. But it was at Whole Foods – I guess it was worth the hefty price! Now I just need to remember the brand!

  22. emmabarrett1508 September 8, 2016 at 8:26 AM - Reply

    Looks delicious Mimi. Your granddaughter is lucky to have a grandmother who is such a wonderful cook. Stunning photos. Emma xx

  23. chezlerevefrancais September 8, 2016 at 11:16 AM - Reply

    I love this. It is definitely a whole meal and will be great on cool evenings. I don’t often see fresh corn but when I do I always buy it and now I know what to do :)

  24. eliotthecat September 10, 2016 at 8:59 AM - Reply

    I just can’t do a lot of soups in the summer but this sounds amazing and what better way to use fresh corn and herbs. I have to do a soup post this weekend and luckily it is cooler here today!

  25. sippitysup September 11, 2016 at 5:11 PM - Reply

    Well-timed! I came home from the Hollywood Farmers Market with a bag of corn. I bought it with the intention of making chowder. GREG

  26. cookandenjoyrecipes September 11, 2016 at 11:12 PM - Reply

    I am following your blog, and wanted to invite you to participate and feature as a Guest poster with us, and share some of your awesome recipes on our blog?

    Have a look at: https://cookandenjoyrecipes.wordpress.com/2016/09/09/update-fellow-bloggers-sharing-is-caring-recipe-exchange/ and leave me a note in the comments with a link to a recipe on your blog, if you’re interested. That will be just fantastic. Hope to hear from you soon 😊

  27. chefceaser September 19, 2016 at 4:52 AM - Reply

    Reblogged this on Chef Ceaser and commented:
    Use Kosher Chicken

Leave a Reply. I love 'em!

This site uses Akismet to reduce spam. Learn how your comment data is processed.