Easy & Delicious Summer Corn Chowder With Potatoes Recipe!

Introduction

There’s something truly special about recipes that’ve been handed down through generations, carrying with them little stories and memories that flavor every bite. This summer corn chowder with potatoes is one of those treasures—comforting and fresh all at once. I remember watching my grandmother in the kitchen, her hands busy as she stirred pots filled with simple, honest ingredients that somehow became magic. Sometimes things didn’t go perfectly—like when the chowder got a bit too thick or I accidentally skipped a step—but that’s part of the fun, right? This chowder isn’t just about the food; it’s about the warmth of shared meals and the joy of keeping those culinary stories alive. It’s creamy, sweet with corn, and dotted with tender potatoes, perfect for sunny days when you want something both nourishing and easy to make. Pull up a chair and dive into a bowl that’s as much about tradition as it is about comfort. Print

Ingredients and measurement

5 ears fresh corn, husked and silk removed 7 ounces scallions (about 20) 1 tablespoon unsalted butter 1 jalapeno, cored, seeded and finely diced 1 teaspoon kosher salt (or to taste) Black pepper, freshly ground (to taste) 3 1/2 cups low sodium chicken broth 1 large Yukon Gold potato, peeled and cut into 1/2 inch pieces (8-9 oz) 1 1/2 teaspoons fresh thyme, chopped 2 tablespoons heavy cream

Preparing time

10 minutes

Cooking time

25 minutes

Instructions

Cut and set aside corn

Cut the kernels off 5 ears of corn, but save 2 cobs to simmer later for extra flavor.

Prep scallions carefully

Slice the scallions keeping the dark green parts separate from the white and light green parts—both will be used.

Sauté aromatics

Heat a 3-4 quart saucepan over medium heat and melt the butter. Add the white and light green scallions, diced jalapeno, kosher salt, and some black pepper. Stir and cook until scallions soften nicely, about 3 minutes.

Add broth and veggies

Pour in the chicken broth along with the corn kernels, the reserved corn cobs, diced potatoes, and fresh thyme. Bring it all to a boil over medium-high heat.

Simmer until tender

Lower heat to medium-low and let it gently simmer until the potatoes are tender, around 15 minutes.

Puree part of the soup

Remove and discard the corn cobs. Scoop out 1 cup of the broth and vegetables into a blender and puree until smooth. Return this to the pot.

Finish with cream and scallions

Stir in the heavy cream and all but 1/3 cup of the scallions. Give it a good stir to blend flavors. Taste and adjust salt and pepper if needed.

Serve

Ladle into bowls and sprinkle the reserved scallions on top for a fresh bite.

Notes

Use saved cobs for flavor

Don’t toss those cobs! They add a sweet corn taste while simmering but aren’t meant to be eaten—remember to fish them out.

Don’t overblend

Puree only part of the soup for a lovely mix of creamy and chunky texture. It’s way better than a totally smooth soup, trust me.

Adjust heat

The jalapeno adds a nice kick, but you can skip or reduce it if you’re not into spicy.

Scallions matter

Keeping the dark green parts separate lets you have those fresh, bright sharp bites at the end, which really lift the soup.

Oops moment

Sometimes I add a pinch more salt because potatoes can soak it up quicker than you’d think—taste as you go and don’t be shy!

Cooking tips :

Cutting corn off the cob

When you slice the corn kernels off, keep those cobs! They sneak in so much flavor during cooking. Plus, it’s a great little hack to avoid wasting anything, even if your kitchen gets a bit messy with kernels flying everywhere (yeah, been there). Just toss the cobs in the pot and fish ’em out later.

Using scallion parts wisely

Don’t throw away those dark green scallion tops! I used to, until I realized they add a lovely mild onion flavor just as well as the whites. Just keep them separate when chopping, so you can add the milder green bits at the end for freshness and texture.

Simmer gently

Watch that simmer closely — keeping it too hot can break the potatoes apart too much and turn your soup into a mushier mess faster than you want. Slow and steady heat lets all the flavors marry perfectly, even if it feels like it’s taking forever.

Pureeing with care

Blend just a portion of the soup to keep some nice texture in the finished bowl. I’ve accidentally pureed it all once; delicious, but it was way too smooth, and I missed those little potato chunks and corn kernels.

Finishing with cream and scallions

Adding cream right at the end gives the soup this cozy richness without weighing it down. Sprinkle those reserved green scallions on top just before serving—bright and fresh, like a little green hello in every bite.

FAQ

Can I make this soup vegetarian?

Absolutely! Just swap the chicken broth for a good veggie broth, and you’ll get a lovely, flavorful soup still full of that corn and potato goodness.

What if I don’t like spicy jalapeno?

No worries! You can leave it out or substitute with a small amount of sweet bell pepper. The soup stays tasty and warm without any heat.

Can I prepare this soup ahead of time?

Yes! Just keep the cream and scallions separate until you reheat it gently the next day, then stir ’em in right before serving. It keeps the flavors fresh and the scallions crisp.

How do I store leftovers?

Store your soup in an airtight container in the fridge for up to 3 days. Reheat slowly on the stove so it doesn’t scorch or separate.

Can I use frozen corn instead of fresh?

Sure! Frozen corn works fine in a pinch, but fresh corn really makes this soup sing. Just thaw and drain it well before adding.

Conclusion

This corn chowder is a cozy, comforting bowl that feels like summer wrapped up in a hug. The fresh corn’s sweetness blends so perfectly with the gentle heat from the jalapeno and the earthy warmth of thyme—it’s like all the flavors just decided to throw a little party. I’ve gotta admit, sometimes I get a bit impatient and skip removing the corn cobs carefully, which leads to that funny little crunch surprise later, but it’s all part of the charm. Stirring in the cream at the end makes everything luxuriously smooth and brings the whole dish together, while those scallions tossed on top add a fresh brightness that keeps it lively. Honestly, this chowder became a go-to for me on busy weeknights when I want something fast but feel like I’m really treating myself. Plus, leftovers reheat like a dream.

More recipes suggestions and combination

Sweet Corn and Potato Frittata

Try folding sautéed corn, scallions, and a hint of jalapeno into eggs. It’s a perfect brunch idea when you want breakfast with a bit of oomph but zero fuss.

Jalapeno Corn Salad with Lime Dressing

Combine fresh corn kernels with scallions, diced jalapeno, a squeeze of lime, and some olive oil for a zesty, crunchy side that pairs beautifully with grilled veggies or chicken.

Hearty Vegetable and Corn Soup

Add diced carrots and celery to the current recipe for a chunkier take. Swap cream for coconut milk for a subtle twist that’s still creamy and satisfying.

Scallion and Corn Stuffed Sweet Potatoes

Bake sweet potatoes until fluffy, then top with sautéed corn, scallions, and a touch of butter or cream cheese for a quick, filling supper that feels cozy and fresh all at once.