Summer Corn Chowder

Summertime Corn Chowder // Erin Skinner from The Speckled Palate for My Cooking Spot

We got a ton of locally grown corn in our weekly farmer’s box recently, and I was a bit unsure what to do with all the goodness, as we don’t generally eat a lot of corn.

This harvest reminded me just how delicious corn is.

It also reminded me of how incredible food can be on the first meal… or frozen to become a meal for a later time.

And after doing some research, I decided to use the majority of our corn to make a corn chowder. It’s been hot in Texas, so I kept half of it in our fridge to enjoy throughout the week, warmed just slightly. The second half of the recipe was transferred into freezer containers and popped in the freezer… and I fully expect to be enjoying corn chowder in the middle of the winter!

This recipe, adapted from Food Network Kitchens Favorite Recipes, is simple and relatively quick to pull together, too. And if you’ve got a ton of corn on hand AND adore corn, this recipe is for you!

Here’s how you can make it:

Summer Corn Chowder


  • 8 ears fresh corn (about 7 cups of kernels once off the cob)
  • 3 tablespoons unsalted butter
  • 3 tablespoons extra virgin olive oil
  • 1 large onion, minced (about 1 3/4 cup)
  • 6 cloves garlic, minced
  • 2 teaspoons granulated sugar
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon dried parsley
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 6 cups water
  • Kosher salt, to taste


  1. Shear the corn kernels from the cobs with a knife. Put about 2/3 of the kernels into a large bowl and set the remaining kernels aside. Working over the large bowl with the kernels, squeeze the juice from the corn cobs using the back of your knife. Snap or cut 4 cobs in half and discard the others.
  2. In a large soup pot over medium-low heat, melt the butter, then add the olive oil.
  3. Add the onion, garlic, salt, sugar and pepper, and cook until the vegetables are soft.
  4. Add the larger bowl of corn kernels and corn milk, and cook until the corn is tender.
  5. Sprinkle in the parsley, thyme and bay leaf, and add any salt and additional pepper you would like. Add the water and the corn cobs. Bring to a boil, then reduce the heat, simmering uncovered until the soup has thickened slightly. Once this happens, remove the bay leaf and the cobs.
  6. In a blender or food processor, puree the soup in batches. Once pureed to the texture that is appeasing to you, return the soup to the pot, and add in the reserved corn kernels. Cook for an additional 5 minutes, until the corn is just tender.
  7. Serve warm, and enjoy!

Summertime Corn Chowder // Erin Skinner from The Speckled Palate for My Cooking Spot

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Erin is a professional photographer and social media manager who has a penchant for baking and cooking. She discovered her love of all things in the kitchen during her collegiate years when she missed being able to cook her own meals, and as soon as she moved off campus, she began playing with her food... and has been doing so ever since. On her blog, The Speckled Palate, she shares tried and true favorite recipes from her kitchen, as well as new faves, as she creates new dishes and tinkers her way through some well-loved cookbooks.

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