Homemade Corn Chowder (Uses Fresh Corn)

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Welcome to Fall! 

The mornings and evenings are growing cooler, which only means one thing. Soup, with dinner.

Here in Iowa, we have exceptionally good sweet corn. Corn is what our state is known for. Well, also pork.

We start seeing farm stands for sweet corn starting in August. It is the most delicious treat to buy ears of corn right outside your grocery store, or from the farmers market, to take it home and chow down on the most delicious, sweet, crunchy corn. 

We love to grill it, cut it off the cob and eat it raw in salads. We even found a method for cooking an ear of corn in the microwave that replaces boiling the corn. Instead, it steams the kernels inside it’s husk. This works perfect for making corn on the cob for just the two of us!

It’s genius!

During sweet corn season, we cannot get enough of those sweet, crunchy, golden gems. It is a true Iowa treat.

Why not use up the last bit of that end-of-summer to early-fall sweet corn by turning it into a delicious homemade corn chowder? No matter where you live, if you can get your hands on some in-season, sweet corn, you will absolutely go nuts for this recipe!

 I LOVE how much this corn chowder is bursting with fresh sweet corn flavor. But, I have one sad thing to say about our Iowa sweet corn this year:

Between Covid-19 causing our farmer’s market to be essentially cancelled, and the derecho storm we experienced in August. I didn’t get to go full force in on the Iowa sweet corn as much as I normally do.

We didn’t get to spend some of our Saturday mornings perusing the Cedar Rapids downtown farmer’s market to find the perfect looking ears of corn amongst a crowd of people. I didn’t get to enjoy my cheesy, salty, sweet, and tangy, grilled Mexican Street corn and make a mess of my face and fingers. All of that not happening was due to the global pandemic, I know it was best, I agree with the decision to not have the farmer’s market this year. 

But, I mourned the loss of my time spent there. When we moved to Cedar Rapids 7 years ago I didn’t like it. It is a bigger city then I was really used to. I was more of a small-sized-city kind of girl. It took me 6 months to learn my way around. The downtown summer farmer’s market was the first event in this foreign city that made me have any sort of affection towards it.

Our farmer’s market is the second largest one in Iowa (the largest being in Des Moines), and it helped me to connect to the city. To feel it’s heart beat. To experience it’s diverse culture through food.

The farmer’s market has been a huge part of my summer that I grieved for.

Then the derecho storm hit on August 10th. So many crops of both feed corn and sweet corn were damaged in the storm. Millions of dollars worth of crops were lost. 

And somehow, through all of that. I was still able to get my hands on some beautiful ears of vibrant yellow sweet corn to test this corn chowder recipe twice, and to make it a third time to photograph it.

If you’re reading this, and you’re from Cedar Rapids, or you know someone who is. We are #IowaStrong. We are resilient.

There is still so much work to be done, but we are all working our way to put this city back together, every single day.

I have seen it with my own eyes.

Who knew that sweet corn could represent so many things.

That’s what food does, my friends, it connects us. It builds us up and reminds us that we are capable of persevering through the hard times.

All that said, I hope you are inspired to make this corn chowder so that you feel a little more connected to Iowa. A large part of the bread basket of America.

Even if you live states away and are eating whatever local sweet corn you can get your hands on, make this corn chowder in honor of Iowa. 

As you eat every delicious comforting bite, send us your positive healing vibes. 

Let’s shift and focus 100% on this delicious corn chowder. 

I know you will go crazy for this corn chowder. The broth is thick and creamy, without being overly heavy. It is packed with so much corn flavor. Each bite is filled with sweet, crunchy corn, tender potatoes, and tender sweet red bell peppers.

It’s Iowa end-of- summer meets cool, crisp early fall nights perfection.

Most corn chowders I have eaten have soft, tender corn kernels. It’s tasty, it really is. 

But, when I truly enjoy an ear of sweet corn, is when the corn is cooked, just enough to make it slightly tender, but keep most of that nice crunch. That is what I wanted for my corn chowder recipe.

It’s how you get the true sweet corn experience. 

It’s pure Iowa sweet corn love, if you ask me.

So, if you’re looking for a corn chowder with mushy corn kernels, you won’t find that in this recipe. I don’t feel bad about it for one single second.

I have infused corn flavor into this corn chowder 3 different ways:

1. corn meal – used to make the roux of the soup, which gives it that nice thick texture.
2. corn cobs – that’s right. We use the corn cobs. After you cut off the corn kernels you allow the corn cobs to simmer in the broth. This infuses the broth with even more delicious sweet corny goodness. Seriously. Don’t skip this step.
3. corn kernels – obviously. There are 4 cups of fresh sweet corn in this corn chowder. I simply throw it in and allow it to simmer for 10 minutes. Just long enough to maintain that nice fresh corn crunch that I enjoy so much.

You guys, I love this corn chowder so much. It’s 1,000% all about sweet summertime corn prepared in a way that keeps you cozy.

The perfect way to make the most of any sweet corn left in your grocery store.

This corn chowder can be made vegetarian by using vegetable broth, instead of chicken broth. It is naturally gluten free since we use corn meal to thicken the chowder. It makes a nice side soup to any protein or main dish you are making that evening.

What can I serve this corn chowder with?

• easy salmon patties with herby slaw
• 10 ingredient tuna melt
• maple Dijon marinated pork chops with apples and cabbage (for a full Iowa experience)

I am so excited for you to make this corn chowder recipe!!!!!

More vegetarian soup recipes:

• roasted cauliflower soup with arugula pesto
• healing roasted tomato and red pepper soup
• Thai curry soup with crispy tofu
• nourishing miso soup with mushrooms

If you made this recipe, the biggest way you can say “thank you” is by leaving a comment down below along with a star rating. I love hearing from you, and it helps my recipes to be seen by more people. Thanks, friends.

Homemade Corn Chowder

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews

• Author: Emily
• Prep Time: 10 mins
• Cook Time: 30 mins
• Total Time: 40 minutes
• Yield: 4 to 6 1x
• Category: sides, soups, appetizer, easy, one pan
• Method: saute, simmer
• Cuisine: gluten free, vegetarian
• Diet: Vegetarian

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Description

The perfect recipe to use up end-of-summer sweet corn in a way that will keep you warm on cold fall nights. Packed with sweet, crunchy corn, potatoes, and a thick, creamy broth this corn chowder is a seasonal favorite.

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Ingredients

Units USM Scale 1x2x3x

• 1 tablespoon avocado oil, or grapeseed oil
• 1 medium white or yellow onion, chopped
• 2 celery stalks, chopped
• 3 to 4 cloves garlic, minced
• 1/2 cup (1 stick), unsalted butter
• 1/2 cup fine stone ground cornmeal
• 1/2 cup dry white wine (such as a chardonnay )
• 3 cups low sodium chicken broth, or vegetable broth
• 2 cups milk (I used 2% skim milk)
• 4 to 6 ears sweet corn, kernels cut off corn (4 cups kernels total) – reserve corn cobs
• 1/2 pound (1 cup), yokun gold potatoes, cut into 1 inch pieces
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 red bell pepper, chopped

optional garnishes:

• chopped parsley
• extra reserved sweet corn kernels

 

 

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Instructions

1. Prepare: Cut all your veggies according to the directions above. Make sure to reserve the corn cobs once the corn kernels have been cut off. This soup moves fast, so it’s helpful to have everything ready to go.
2. Sauté: Heat a large Dutch oven, or soup pot, over medium low heat. Add the oil. Once the oil is heated add the chopped onion, and celery, sprinkle with a bit of salt to help the onion release it’s liquid. Sauté for 5 to 6 minutes, stirring occasionally, or until the veggies are tender and a bit translucent. Add the garlic and sauté for another 30 seconds.
3. Make the roux: Add the butter, once melted add the cornmeal, stirring constantly for 3 minutes, or until the raw flour smell has been cooked out.
4. Deglaze: Add the wine and deglaze the bottom of the pot using a wooden spoon to scrape up any cooked on bits.
5. Simmer: Stir in the chicken or vegetable broth, along with the milk. Add the reserved ears of corn (with the kernels already removed). If needed, you can brake the corn cobs in half to fit in your pot. Cover, and bring to a simmer. Simmer covered, stirring occasionally for 15 minutes.
6. Cook the remaining veggies: Once the soup has simmered for 10 minutes, stir in the corn kernels, the potatoes, salt, pepper, and the chopped red pepper. Bring the soup back to a simmer, cover and allow it to simmer for 8 to 10 minutes, or until the potatoes are fork tender.
7. Finish: Remove the corn cobs, using tongs, and discard. The soup should have thickened up nicely by now. Taste and adjust seasoning as needed. I usually find I need to add an additional 1/2 teaspoon of salt.
8. Serve: To serve garnish with chopped parsley, and any extra corn kernels, if desired. I like to serve this soup as a side dish to whatever kind of protein we are having that evening.
9. Leftovers: Leftovers keep nicely for up to 5 days when stored in the fridge in an air tight container.

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Notes

Wine: The alcohol from the wine cooks off completely, leaving behind the flavor, so it is safe for kids. However, if you want to omit the wine then just sub extra chicken broth, or vegetable broth.

Vegetarian: to make this recipe vegetarian use vegetable broth.

Can you use frozen corn instead of fresh corn in this recipe? Yes, if you are okay with mushy, more tender corn in your chowder, and less fresh corn flavor. A lot of that corn flavor comes from the corn cobs that simmer in the broth, so for the BEST of the BEST tasting corn chowder, I highly recommend sticking with fresh corn, especially when in season.

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