Corn always makes me think of my grandfather, Daddy Don. He was a farmer from Celina, Texas, where I was also born and raised. I was very close to him until he passed when I was in fourth grade. One of my best memories of summer was going with him to the fields to pick fresh ears of corn. We’d cut ears right in the field for dinner at my grandparents’ house, then carry home a big basket to enjoy that week. Those simple, sun-soaked afternoons inspired this Simple Summer Corn Chowder.
I love fresh summer corn—grilled and topped with butter, salt, and pepper is hard to beat. But fresh corn also shines in salads, dips, salsas, and soups. This corn chowder is designed to highlight that sweet, grassy flavor while keeping the recipe lighter and dairy-free. Instead of heavy cream, I use unsweetened full-fat coconut milk for richness without the heaviness. A touch of smoked paprika adds a warm, smoky note that rounds out the flavors.
Simple Summer Corn Chowder
Ingredients
- 2 tbsp extra virgin olive oil
- 3/4 cup yellow onion, finely diced (about 1/2 medium onion)
- 1/2 cup celery, diced small (about 2 stalks)
- 4 cloves garlic, minced
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 lb Yukon Gold potatoes, cut into 1/4-inch cubes
- 4 cups fresh corn, cut off the cob (about 4 corn cobs)
- 2 tbsp arrowroot starch
- 4 cups chicken stock or vegetable stock
- 1 tsp dried thyme
- 1/4 tsp cayenne (optional)
- 1/2 tsp smoked paprika
- 2/3 cup unsweetened full-fat coconut milk (or substitute heavy cream)
Instructions
- Warm a large pot or Dutch oven over medium heat and add the olive oil. Sauté the diced onion and celery for about 3 minutes, then add the minced garlic and cook another minute until fragrant and the vegetables are tender. Season with kosher salt and black pepper.
- Add the fresh corn kernels and arrowroot starch to the pot. Stir thoroughly so the starch coats the corn and vegetables evenly.
- Slowly pour in the broth while stirring to incorporate the starch and avoid clumping. Add the diced potatoes, dried thyme, optional cayenne, and smoked paprika. Stir to combine and bring the mixture to a boil.
- Once boiling, reduce the heat to low and simmer, uncovered, stirring occasionally, until the potatoes are tender, about 10 minutes.
- When the potatoes are cooked, ladle approximately 3 cups of the soup into a blender or food processor and purée until smooth. Return the puréed soup to the pot and stir to combine. This step creates a creamy base without heavy cream.
- Stir in the coconut milk, then simmer the chowder uncovered for another 8–10 minutes to thicken and let flavors meld. Taste and adjust salt, pepper, or smoked paprika as desired.
- Serve hot. Suggested garnishes: a drizzle of olive oil, sliced or halved summer cherry tomatoes, fresh herbs or microgreens, and an extra pinch of smoked paprika for color and aroma.
Notes and Tips
This recipe celebrates fresh summer corn. If you don’t have fresh corn, frozen kernels can work—use about the same volume and add them a little earlier so they cook through. Yukon Gold potatoes break down nicely and contribute creaminess; russets or red potatoes also work but may change texture slightly.
Arrowroot starch is used to gently thicken the chowder; cornstarch is an acceptable substitute. If you prefer a richer chowder, swap the coconut milk for heavy cream. For a vegetarian version, choose vegetable stock instead of chicken stock.
Make-ahead and storage: The chowder refrigerates well for 3–4 days. Reheat gently over low heat, adding a splash of stock or water if it thickens too much. This chowder also freezes, though the texture of the potatoes and coconut milk can change slightly after freezing—reheat slowly and stir to restore consistency.
Serving Suggestions
This chowder pairs beautifully with a crisp green salad, toasted crusty bread, or cornbread. Add a squeeze of fresh lemon or lime just before serving to brighten the flavors, or top individual bowls with diced avocado for creaminess and color contrast.
Nutrition information is automatically calculated on many recipe sites and should be considered an approximation only.
Additional Info
Author: Alex Snodgrass