Summer Corn Chowder

My easy summer corn chowder is the perfect way to enjoy fresh sweet corn. This delicious comfortable food is vegetarian, gluten-free, and works throughout the bright year for warm weather, quite comfortable for a cool night. Serve as a satisfying main dish or pleasant and freezing opening dish.

Ingredients

• Corn on a cob
• Vegetable broth or broth
• Bay leaves
• Black pepper
• Garlic Clove
• Olive oil
• Onion
• Red pepper
• Celery
• Potato
• Salt
• Milk
• Peanut
• Chives

Easy summer corn soup

Who says you can’t enjoy the soup in the summer? This lighter corn chowder recipe is very suitable for warm weather foods and gets an extra urge (read!) Which can only be given fresh corn. It has been a principal here since 2016, with only a few small updates and steps step by step in the recipe.

What is Chowder?

Chowder is a type of warm soup that is usually rich, thick, and soft. This is what generally makes the soup become Chowder:

Key characteristics of Chowder:

1. Thick base and cream
   Most chowder is made with milk or cream (although some use roux or potatoes to thicken), giving them a rich texture and velvet and additional protein.
2. Chunky Ingredients
   Chowders never purely fine. They are known to have pieces of vegetables (such as potatoes and corn), seafood (such as shells or fish), or sometimes meat (such as bacon or ham).
3. Often included Potato
   Potatoes are classic Chowder material because they add texture and thickness. The most commonly used are Yukon gold potatoes, red potatoes or russet potatoes.
4. Initially based on seafood
5. Traditional Chowders-like the New England-Chowder, which began as a seafood stew, but the definition has been expanded to cover the vegetarian-pace version such as corn or chowder potatoes.

Corn Chowder is better – How to Make Corn Broth

To increase the taste of corn this summer, don’t throw the cob! After cutting the corn kernel, boiling naked cobs in vegetable broth with bay leaves, pepper, and garlic. This creates natural and sweet corn broth naturally that brings taste to the next level. Believe me – You will not believe how much taste is added! Make sure you have a large enough Dutch pot or oven. Further details are instructions in the recipe.

The rest of the corn on the cob

You can also use the remaining corn cobs – like those of my roasted parmesan and my garlic corn.

Using frozen corn or canned

To add more taste, you can make a little corn into milk to add extra corn taste using a soaking blender.

How to cut corn from cob

Place a small bowl upside down in a large bowl. Stand the upright corn at its even more flat edges in a small bowl and carefully sliced the kernel from top to bottom. Large bowls will catch kernels and maintain a minimum chaos.

Gluten free corn chowder

This is a natural gluten free chowder, cut down with potatoes, not flour.

Dairy -free corn chowder

Milk makes this soup thick and rich, but not too heavy because it uses thick cream by maintaining the cream texture. I have several choices to make this milk soup free and vegan. You can use the non -favored milk -free milk option. Or, remove some potatoes from the soup and a mixture with 1 cup of vegetable broth (to replace milk) and add back to the cooked soup.

Corn Chowder Freezing

If you don’t want soup in summer, free batch (or two) for cooler weather. Why don’t you want to maintain the sweet taste of corn peak season?

When corn is not in the season

You can enjoy this Chowder all year by using frozen or canned corn. Note that the taste and sweetness may not be as horrific as fresh summer corn.

How to adjust corn chowder

• Bacon or Pancetta – For smoky and savory kicks
• Green onion or leeks – Fresh and light onion flavor
• Carrot – Add a sweet sweet taste and additional nutrition
• Cheddar cheese or parmesan – Add wealth and depth
• Jalapeños or red pepper flakes – For heat
• Fresh herbs such as thyme, parsley, or basil – brighten the taste
• Broken tortilla chips or crispy fried onions – For the crunch above

Nutmeg with milk

Nutmeges may look like spices provided for sweet dishes, but it adds to the smooth and sweet depth for the main-time-especially-suffering recipes. I like to use it on my frittas, cheese sauce, and with ricotta cheese.

If you have tried my summer corn chowder, please leave the star ranking on the recipe card. You can also leave the comments below or ask questions.