Embrace the essence of summer with this delightful Creamy Summer Corn Chowder. Bursting with the sweetness of fresh corn and the vibrant flavors of seasonal vegetables, this chowder is a perfect way to enjoy the harvest.
Ingredients
Scale:
4 cups fresh corn kernels (about 6-8 ears of corn, or frozen corn if unavailable)
1 medium onion, diced
2 medium potatoes, peeled and cubed
1 red bell pepper, diced
2 cloves garlic, minced
4 cups vegetable broth
1 cup coconut milk or heavy cream
1 teaspoon thyme (dried or fresh)
Salt and pepper to taste
1 tablespoon olive oil
1 tablespoon lemon juice
Fresh herbs for garnish (like cilantro or parsley)
Chili flakes (optional)
Croutons for serving
Instructions
If using fresh corn, remove the kernels from the cobs and set aside.
In a large pot, heat the olive oil over medium heat. Add the diced onions and sauté until translucent, about 5 minutes. Stir in the garlic and cook for an additional minute.
Add the cubed potatoes and diced red bell pepper. Stir and cook for another 3-4 minutes.
Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for about 15 minutes or until potatoes are tender.
Stir in the corn kernels and thyme. Cook for another 5-7 minutes.
Blend part of the chowder using an immersion blender for a creamy texture, leaving some chunky bits.
Stir in the coconut milk (or heavy cream) and lemon juice. Season with salt and pepper to taste. Heat through without boiling.
Ladle the chowder into bowls, and garnish with fresh herbs, chili flakes, and croutons if desired.
