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Summer Corn Chowder Recipe

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Summer Corn Chowder Recipe

There’s something about a warm bowl of creamy corn chowder that just feels like summer in a dish.

This Summer Corn Chowder is packed with sweet, fresh corn, savory baked turkey, and a touch of cheese, making it the ultimate comfort food.

Ready in under an hour, it’s the perfect meal for when you want something hearty, but don’t have a lot of time.

Whether you’re serving it as a cozy dinner or a starter for a gathering, this chowder will quickly become your new go-to for a satisfying, flavor-packed meal.

For Summer Corn Chowder

  • Fresh Corn – 8 ears of fresh sweet yellow corn, husked and kernels cut from the cob. This gives the chowder its sweet and vibrant flavor.
  • Butter – 3 tablespoons to start the base and add a rich, creamy texture.
  • Baked Turkey – 5 slices cut into pieces. Adds a savory, smoky flavor that perfectly complements the corn.
  • Yellow Onion – 1 medium onion, chopped. A base flavor to bring everything together.
  • Flour – 1/4 cup to thicken the chowder and create a creamy base.
  • Garlic – 1 clove, minced. For an aromatic depth of flavor.
  • Water or Low-Sodium Chicken Broth – 5 cups for the liquid base. Broth adds a savory flavor while water keeps it light.
  • Yukon Gold Potatoes – 1 lb cut into 1/2-inch pieces. These make the chowder hearty and satisfying.
  • Dried Thyme – 1/2 teaspoon to add a subtle herb flavor.
  • Bay Leaf – 1 for added depth in the broth.
  • Salt and Black Pepper – To taste for seasoning.
  • Half and Half – 1 cup for creaminess without being too heavy.
  • Honey – 1 tablespoon to balance the natural sweetness of the corn.
  • Fresh Chives – 2-3 tablespoons, chopped, for garnish.
  • Shredded Cheddar Cheese – Optional, for extra richness on top.

Summer Corn Chowder Recipe

Craving a bowl of something creamy and comforting? This Summer Corn Chowder is your perfect solution! Packed with fresh, sweet corn, smoky baked turkey, and a touch of cheese, it’s a flavor-packed dish that will have you coming back for more—whether it’s a hot summer day or a chilly evening.
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Course: Soup
Cuisine: American
Keyword: Summer Corn Chowder Recipe
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6 servings

Notes

Ingredients:

  • 8 ears of fresh sweet yellow corn, husked and kernels cut from the cob
  • 3 tablespoons butter
  • 5 slices baked turkey, cut into 1/4 to 1/2-inch pieces (see note)
  • 1 medium yellow onion, chopped (about 1 1/2 cups)
  • 1/4 cup all-purpose flour
  • 1 garlic clove, minced
  • 5 cups water or low-sodium chicken broth
  • 1 lb Yukon Gold potatoes, cut into 1/2-inch pieces
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste
  • 1 cup half and half
  • 1 tablespoon honey
  • 2 to 3 tablespoons chopped fresh chives
  • Shredded cheddar cheese (optional, for serving)

 

Instructions:

  1. Cook the baked turkey and Onions:
    • In a large pot, melt butter over medium heat. Add chopped onion and baked turkey pieces. Cook, stirring frequently, until the onion softens and the baked turkey begins to brown, about 8-10 minutes.
  2. Add Flour and Garlic:
    • Stir in the flour and garlic, cooking for another 1-1/2 minutes.
  3. Add Liquid:
    • Gradually whisk in 5 cups of water or chicken broth. Bring the mixture to a boil, stirring constantly.
  4. Add Corn, Potatoes, and Seasonings:
    • Once boiling, add in the corn kernels, diced potatoes, thyme, and bay leaf. Season with salt and pepper to taste.
  5. Simmer the Soup:
    • Reduce heat to medium-low and let the soup simmer, stirring occasionally, until the potatoes are tender, about 20 minutes.
  6. Blend Part of the Chowder:
    • Remove the bay leaf. Transfer 2 1/2 cups of the chowder into a blender and blend until smooth. Return this mixture back to the pot.
  7. Finish the Soup:
    • Stir in the half and half and honey. Allow the chowder to heat through.
  8. Serve:
    • Ladle the chowder into bowls and top with chopped chives and optional shredded cheddar cheese.

 

Tips:

  • For extra crispy baked turkey, cook the baked turkeyseparately until crispy. Reserve the crispy baked turkey on paper towels and add it as a topping when serving.

 

Nutrition

Calories: 364 kcal | Carbohydrates: 42g | Protein: 10g | Fat: 19g | Saturated Fat: 9g| Cholesterol: 42mg | Sodium: 225mg | Potassium: 751mg | Fiber: 4g | Sugar: 11g | Vitamin A: 545 IU | Vitamin C: 18.6mg | Calcium: 80mg | Iron: 3.5mg
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  1. Can I use frozen corn instead of fresh?

Yes, absolutely! Frozen corn is a great time-saver and will work perfectly in this chowder. Just measure out the same amount as fresh corn and add it right into the soup. No need to thaw!

  1. How do I thicken the chowder without flour?

No worries! For a naturally thick chowder, blend a portion of the soup after it’s cooked. Use an immersion blender, or transfer part of it to a regular blender, then return the smooth mixture to the pot. This gives the chowder a creamy texture without flour.

  1. Is the baked turkey necessary in this recipe?

If you’re not a fan of baked turkey or need a vegetarian option, feel free to leave it out! You can substitute with a bit of smoked paprika or a splash of liquid smoke to add a subtle smoky flavor, or simply sauté the onions and garlic in olive oil.

  1. Can I make the chowder ahead of time?

Yes! This chowder actually gets better the next day as the flavors have more time to meld together. Just store it in the fridge for up to 3 days, and reheat on the stove when you’re ready to serve. Add a little extra broth or water if it thickens too much.

  1. How can I make it spicier?

If you like a bit of heat, add some diced jalapeños, cayenne pepper, or even a pinch of chili flakes when you’re cooking the onions. Just adjust to your spice preference and enjoy the kick!

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