Savor the taste of summer sweet corn in this easy corn chowder recipe! Packed with fresh corn and potatoes, it's creamy, comforting, and delicious.Jump to recipe It’s the perfect time of year to make corn chowder.Summer veggies like sweet corn and peppers still abound at the farmers market and grocery store, but as the sun sets earlier and the temperatures cool, a comforting bowl of soup can really hit the spot.This corn chowder recipe is everything I’m craving right now.

A meal in a bowl, it’s filled with chunky potatoes, corn kernels, red peppers, and a lightly creamy broth that’s bursting with sweet corn flavor.To balance the sweetness, I throw in savory celery and a dash of Old Bay Seasoning, smoked paprika, and cayenne for heat.And of course, I add a squeeze of lemon juice for a bright, tangy finishing touch.

All in all, this corn chowder recipe is comforting, satisfying, and intensely flavorful.If you need a great way to enjoy the last of your summer corn, look no further.This is it! Easy Corn Chowder Recipe IngredientsHere’s what you’ll need to make this easy corn chowder recipe:Sweet corn, of course! You’ll need 6 ears of corn on the cob.

Tip: Save the husks and silks to add to homemade vegetable broth! Butter – For sautéing the veggies.Feel free to use vegan butter (or even olive oil) if you’d like to make this recipe dairy-free.Onion, celery, garlic, and red bell pepper – They create the savory base of the soup.

Yukon Gold potatoes

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