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Corn chowder in serving bowl with spoonful close up

Summer Corn Chowder

Seasonal corn chowder with summer sweet corn, simmering the cobs to extract all the flavor for the chowder base, with potatoes and onions and a little kick from jalapeño.
Course Soup
Cuisine American
Keyword corn chowder, creamy corn chowder, summer corn chowder
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings
Calories 263kcal
Author Kelly ~ the hungry bluebird


  • 6 ears of corn
  • 1 tablespoon butter
  • 1 medium onion, chopped
  • 2 medium Yukon gold or other waxy potatoes, peeled and diced
  • Kosher salt and fresh cracked pepper
  • 1 large in-season tomato, cored, seeded and chopped
  • 1 jalapeño, finely diced
  • 1 cup whole or low-fat milk
  • Chopped parsley, for garnish (optional)


  • Shuck corn and remove/strip kernels into a bowl. Put the cobs in a pot and cover with 4 cups of water. Bring to a boil, cover and turn heat down to simmer for about 20 minutes.
  • Melt butter in a large saucepan until hot and then add onions and potatoes. Sprinkle with salt and pepper and cook, stirring frequently, until onions soften, about 5 minutes or so. Add the chopped tomato and jalapeño and cook another 2 - 3 minutes.
  • After the cobs have simmered 20 minutes, strain the liquid into the onion/potato mixture. Bring to a boil and then lower heat to a simmer. Check potatoes with small knife and when tender, add corn kernels and milk, and heat through. Taste and adjust for salt and pepper. Garnish with chopped parsley and serve.


This will be creamy and delicious, even with just milk. It's the perfect light summer soup.


Calories: 263kcal | Carbohydrates: 48g | Protein: 9g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 75mg | Potassium: 971mg | Fiber: 6g | Sugar: 15g | Vitamin A: 858IU | Vitamin C: 38mg | Calcium: 100mg | Iron: 2mg