Summer Corn Chowder

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Summer Corn Chowder: A Bowl of Sunshine in Every Spoonful

Indulge in the vibrant flavors of summer with our Summer Corn Chowder, a creamy and comforting soup that’s perfect for warm days and cool evenings. This isn’t your heavy, wintery chowder – it’s a lighter, brighter version bursting with the sweetness of fresh corn.

Our recipe features the star of the season: sweet corn, cut straight from the cob. We combine it with tender potatoes, fragrant onions, and crisp celery, all simmered in a rich and velvety broth. A touch of cream adds just the right amount of decadence, while a sprinkle of fresh herbs like chives or parsley elevates the flavor profile.

This Summer Corn Chowder is incredibly versatile. Serve it as a light lunch, a satisfying side dish, or even a flavorful appetizer. For a heartier meal, add grilled chicken or shrimp. Vegetarian? No problem! This chowder is naturally vegetarian and can easily be made vegan with a few simple substitutions, like using coconut milk instead of cream.

What sets our Summer Corn Chowder apart is its freshness and simplicity. We use only the highest quality ingredients and avoid heavy spices, allowing the natural sweetness of the corn to shine through. Each spoonful is a celebration of summer’s bounty, a delightful reminder of sunny days and backyard barbecues. It’s the perfect way to capture the essence of the season in a bowl.

Looking for a delicious and easy summer recipe? Look no further than our Summer Corn Chowder! It’s a crowd-pleaser that’s sure to become a family favorite. Try it today and taste the sunshine!

Summer Corn Chowder Ingredients

1 tbsp olive oil1 cup onion2 cloves garlic (minced)1/2 cup celery1/2 cup carrot1 cup potato1/2 tsp dried thyme4 cups vegetable stock or water3 cups corn kernels (fresh or frozen)1 cup zucchini1 bay leaf1 cup milk (dairy or plant based)1/2 tsp salt1/4 tsp ground black pepper

Steps

Dice vegetables into similar sized pieces & set aside.In a large pot over medium heat, add oil, when hot, add onion, celery, carrots, garlic & thyme, cook, stirring occasionally until they begin to soften.Add potatoes, stock or water & bay leaf, bring to a boil & cook for 10 mins or until potatoes start to soften.Add zucchini, corn, salt & pepper, stir & cook for 10 mins or until vegetables are tender.Discard bay leaf, transfer 2 cups of soup into a food processor or blender, puree until smooth, add mixture back into pot, add milk, taste to adjust seasoning & cook for 2 mins.Garnish with sliced avocado & jalapeno, chopped parsley & chilli flakes (optional), serve warm or chilled.

Jalapeno Cornbread

150 g butter (softened)80 g sugar350 g cornmeal150 g AP flour15 g baking powder6 g salt3 eggs320 ml milk of choice2 tbsp jalapeno peppers (diced)

Steps

Preheat oven to 200 deg C & grease a 9×13 inch baking pan.Beat butter & sugar in a bowl, set aside.In another bowl, add cornmeal, flour, baking powder & salt.In a third bowl, whisk eggs & milk.Pour 1/3 of milk mixture & 1/3 of flour mixture alternately into butter mixture & whisk until just combined.Add jalapenos & fold in using a spatula.Pour batter into pan, sprinkle jalapeno & corn kernels (optional), bake for 25-35 mins & cool down slightly before slicing.