Summer Corn Chowder is a dinner recipe selection in the Cozi Family Dinner Club, where we share family dinner recipes and then talk about how they went. Join the Dinner Club to get dinner ideas delivered to your inbox and free tools to plan them.
This is a light and healthy corn chowder full of vegetables and loaded with flavor. Use fresh corn cut off the cob (make a big batch earlier in the week and save a few cobs) for the freshest taste.
- 1 large potato, peeled and diced
- 2 ½ cups water or broth
- 1 Tbsp butter
- 1 medium onion, chopped
- 1 tsp salt
- 2 stalks celery, chopped fine
- ½ red bell pepper, chopped fine
- 5 cups fresh corn (or 16 oz frozen)
- 1 Tbsp fresh basil, chopped
- ¼ tsp dried thyme (or 1 tsp fresh)
- ¼ tsp freshly ground pepper
- 1 cup milk
- 1 cup fresh or frozen peas
- 1 cup fresh spinach, chopped
- In a medium saucepan (not the one you will use for the final soup), bring potato and broth to a boil. Reduce heat, cover and simmer 10 minutes or until potatoes are just tender.
- Melt butter over medium-low heat in large saucepan/soup pot. Add onions and salt and cook for 5 minutes. Add celery and cook 5 minutes more. Add cooked potatoes and liquid, red pepper, corn, basil, thyme and pepper. Reduce heat to low. Cover and simmer 5 minutes.
- Use an immersion blender in the soup for a few seconds to lightly blend the soup, leaving some of the corn unblended. Add milk, peas and spinach and simmer until heated through. DO NOT BOIL. (Milk may separate if boiled.)
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