Meatless Monday: Fresh Corn Chowder

By Chef Pakki Reath

I’m so excited to share my fresh corn chowder recipe with you—a comforting dish that’s bursting with flavor and perfect for any occasion. This hearty chowder comes together in just 40–50 minutes, making it simple enough for a weeknight meal yet satisfying enough to impress guests. With four generous servings, it’s a wonderful way to savor the sweetness of fresh summer corn and bring a little warmth and joy to the table.

Ingredients Overview

Ingredients

• 4 ears of fresh corn, shucked (yields approximately 3 cups of corn)

• 1 tablespoon of butter or oil for cooking

• 1 medium onion, diced for flavor

• 2 cloves of garlic, minced to add depth

• 1 stalk of celery, sliced for crunch

• 1 carrot, diced for sweetness

• 2-3 medium Yukon potatoes, diced for texture

• Seasonings including cayenne or chili flakes, paprika, dill, salt, and pepper for the perfect spice mix.

• ½-1 cup of half ‘n half for creaminess.

  
  

Corn Stock Ingredients

• 4-6 corn cobs, reserved from shucking for flavor.

• 4 cups of water to create the stock.

• 1 medium onion, roughly chopped for added taste.

• 1 bay leaf for aroma.

• 1 teaspoon of whole peppercorns for a bit of spice.

  
  

Preparing the Corn Stock

Step-by-Step Instructions

• Begin by removing husks and silk from the fresh corn.

• Shuck the corn using a small knife and strip the kernels off into a bowl.

• For the stock, place the corn cobs, water, chopped onion, bay leaf, and peppercorns into a heavy-bottomed pot.

• Bring the mixture to a boil and then reduce to a simmer for about 30 minutes.

• Strain the stock through a colander and set it aside for later use.

  
  

Instructions: Cooking the Chowder

• In a separate pot, melt the butter over medium heat.

• Add the diced onions, minced garlic, sliced celery, diced carrots, and diced potatoes to the pot.

• Sweat the vegetables for 5 minutes until slightly softened.

• Pour in the prepared corn stock and bring the mixture to a boil.

• Reduce to a simmer and cook for 10-15 minutes, checking that the vegetables, particularly the potatoes, are tender.

• Add the fresh corn kernels to the pot and simmer for an additional 5 minutes.

  
  

Final Touches

• Remove the pot from heat and stir in the half ‘n half for creaminess.

• Taste the chowder and adjust seasoning with more salt and pepper if needed.

• Your fresh corn chowder is now ready to serve and enjoy!

  
  

Substitutions and Variations

Flexible Ingredients

• Use heavy cream instead of half ‘n half for a richer chowder.

• Coconut milk or other unsweetened milk substitutes are great for a dairy-free option.

• In a pinch, frozen corn can be used, although it won’t have the same crunch as fresh corn.

• Experiment with different herbs: fresh or dried rosemary, sage, parsley, fennel, or chives can enhance flavor.

• Adjust the level of cayenne or paprika based on your spice tolerance.

• For a different flavor profile, consider using curry powder instead of herbs.

  
  

I hope you find as much joy in making this fresh corn chowder as I do. It’s a versatile recipe that can easily be adapted to suit your tastes or whatever ingredients you have on hand. Most of all, I hope you enjoy the simple, rewarding experience of creating a comforting, homemade meal to share with those you love.

Let me know your thought in the comments! To download this recipe click here!