Fry
Summer Corn Chowder
Popular on Food52
75 Reviews
shortnsweet
August 31, 2022
Made this for dinner last night, we absolutely loved it. Here's what worked for us:
-I charred/roasted the poblano over the burner before chopping it up, I think it really deepened the flavor
-Was pressed for time, so skipped peeling the tomatoes--final product was plenty silky, we didn't notice any skins
-1/8 tsp oregano, to sub for the bay leaf (we were out)
-as others mentioned, added stock after letting the potatoes/tomatoes sizzle for a bit. my corn wasn't particularly "milky" but the mixture certainly wasn't dry, and i worried for a minute that i needn't of bothered. But I think it was ultimately the right move!
-used only 1 cup half and half and 1 cup milk--2 would have made it waaaay too rich (and we enjoy dairy!)
Seems like a lot of changes as I type it out, but hopefully these tweaks are helpful for other weeknight cooks. Thank you for such a fabulous recipe!
-I charred/roasted the poblano over the burner before chopping it up, I think it really deepened the flavor
-Was pressed for time, so skipped peeling the tomatoes--final product was plenty silky, we didn't notice any skins
-1/8 tsp oregano, to sub for the bay leaf (we were out)
-as others mentioned, added stock after letting the potatoes/tomatoes sizzle for a bit. my corn wasn't particularly "milky" but the mixture certainly wasn't dry, and i worried for a minute that i needn't of bothered. But I think it was ultimately the right move!
-used only 1 cup half and half and 1 cup milk--2 would have made it waaaay too rich (and we enjoy dairy!)
Seems like a lot of changes as I type it out, but hopefully these tweaks are helpful for other weeknight cooks. Thank you for such a fabulous recipe!
whmcdevitt
July 27, 2021
In other words you didn’t make this recipe , you can up with one of your own! That’s fantastic!
Delise
July 27, 2021
As I said, it's heavily edited! For me, recipes are inspiration, the sparks that ignite my creativity.
Delise
July 27, 2021
Delicious. I edited the recipe quite a bit, namely: no poblanos at my grocer, so subbed pasilla peppers, charred under broiler. Instead of "milking" the corn cobs, I broke them in half and threw them in the dutch oven along with the potatoes, corn kernels, etc. I don't remember where I learned that, but it yielded intense corn-y flavor. I used a can of fire roasted Ro-tel toms and chiles instead of fresh tomatoes. I added 2 tsp of Better Than Bouillon and about two cups of hot water and let simmer until potatoes had softened. I only used about a cup of light cream eat the end, no milk at all. I garnished with the bacon, parsley and leftover pickled onions from the heirloom tomato salad w/ yogurt curry sauce from this site. So good.
Scritch
August 5, 2019
I discovered this probably six or seven years ago and it's one of the few recipes I make EVERY summer. So good! Sometimes I swap out the poblano for a bell pepper, and sometimes I swap out the fresh tomatoes for canned, it's pretty flexible.
copywolf
November 23, 2018
Okay maybe this sounds crazy, but I used leftover succotash from Thanksgiving to make this chowder and it turned out great. Did everything according to the recipe except that I added the succotash - corn, lima beans and tomatoes substituting for corn, potatoes and tomatoes. It was absolutely delicious. Would definitely make again and it's always great to have a new leftover solution.
Alison
August 7, 2018
I made this Sunday night, because I had some fresh corn from Saturday that didn't wind up on the table after all. So delicious! I had most of the ingredients (other than jalapeño, so I used red pepper flakes, which worked fine to add a little heat). I used smaller, "baby" red potatoes, unpeeled, and also didn't peel the fresh tomatoes (although I did seed them). The main difference is that I added a cup of chicken stock to the vegetables after they are combined and sizzling in the pan. I don't know if this is because I live in a dry region (Colorado), or because the corn was a day old, but there wasn't a lot of "milk" in the ears, and I felt that the mixture was too dry to cook as directed. This extra did the trick--I did add a few tablespoons of flour to the vegetables before I added the half and half and milk (2%, what I had) in equal proportions (1.5 cup each), to make sure it wasn't going to be too thin--might not have been necessary, but certainly didn't do any harm. the result was fantastic! As someone else suggested in the comments, I served with a garnish of sautéed shrimp (salt, pepper and a little garlic), along with the parsley and bacon. Totally recommend this dish!
Pat R.
July 6, 2018
I made this tonight for our neighborhood Soup Night, and it was fantastic! My local grocery store didn’t have poblanos, and I had some heat wimps coming anyway, so I substituted Anaheim chiles, added 3 diced bell peppers, and omitted the jalapeño, but served cayenne pepper on the side for those who wanted it. It was easy to do, and head and shoulders better than the corn chowder recipe I’ve been using. Definitely an A+!
Marcellene
June 26, 2018
This really is a fantastic recipe. The flavor is awesome. I followed the directions exactly. The only change I would make next time is to add grilled shrimp on top!
Vivienne
October 16, 2016
I have been making this since I first saw it on Food52. So awesome and have shared it with many. I've done a number of variations. Best one is to blister/roast/peel the poblano pepper.....whole new level of flavor. Sometimes I also add a chopped jalepeno. I use a can of diced tomatoes with their juice and frequently use unpeeled red potatoes. If you never cook any other recipe from FOOD52, COOK THIS ONE !!!!
caroline0ne
July 22, 2016
This was a total treat. I had received a farm basket with 6 ears of corn, along with one ivory bell pepper and one jalapeño, and I had eaten corn on the cob three times from the last one. So this was a perfect way to enjoy them. I used 2 C light cream and an 8-oz can light coconut milk. As I live alone, I am delighted to have a two quarts left in my refrigerator! I wonder if it would be as good with frozen corn niblets?? I will certainly look forward to celebrating summer this way annually.
jenny
January 16, 2016
I don't like being the only one who didn't have a positive experience...! What did I do wrong?! There wasn't enough liquid in the veg / spice mix to cook the potatoes for 35 mins, after just 2 or 3 it was dry and sizzling, so I added 2 cups stock.... but the overall result (everything else in the recipe was followed) was too rich and sweet and lacking any depth.... Sorry! Maybe it's a cultural thing, chowder isn't in our tradition in the UK
Chris V.
January 21, 2016
That's a shame that it didn't work out- I love this recipe. Perhaps the heat was still too high when the vegetables were cooking? Every time I've made it the veggies release their juices, so I've never been tempted to add stock, but if the heat isn't turned down the juices would just evaporate. The final product could be described as rich and sweet anyway (thanks, cream), so maybe in the end it's more of a cultural thing after all.
mawhorts
July 27, 2015
This was stellar with some frozen roasted Hatch chiles I brought back from New Mexico (substituted for both the jalapeno and poblano). Like a few others, I used canned tomatoes for convenience. I also couldn't resist adding some peas at the end. Thank you for the delicious (and flexible) recipe.
galsmu
July 22, 2015
Made this last week - big hit! Substituted canned green chilies for the fresh poblano and jalapeño because it's what I had. The fresh corn had a great sweetness. Great idea to up the heat with some cayenne. Love this recipe and will definitely make it again.
chop C.
July 6, 2015
I have been meaning to make this dish for quite some time. Tonight I did. Best corn chowder I have ever had. Love the bit of heat this dish has. Going to a friend's "stay cation" at her home in the country in a few weeks and will make dinner for about 10 folks. This will be part of it. Kudos.
mary A.
June 8, 2015
Unbelievably good. I'm certain it needed no substitutions but to appeal to some dinner guests and to make it more of a main dish I made the following changes: eliminated the tomatoes and jalapeno, added 1/2 orange bell pepper, cayenne pepper, char roasted the poblano, used half and half in lieu of light cream, and finished with a dollop of fresh crab and smokey Spanish paprika.
molly R.
September 7, 2014
My super market was out of poblanos so I charred a green bell pepper instead. To balance things out, I toasted a dried, seeded Guajillo chile and blended that with a cup or two of the soup, then stirred that back into the pot. I also neglected to skin the tomatoes before it was time to chop them up, so I used half a can of crushed tomatoes instead. Tasted wonderful!
courtney C.
August 22, 2014
I made this recently for a family lunch and it was delicious. We were on vacation without a stocked pantry so I skipped the bay leaf and allspice and used red pepper flakes and a regular orange pepper- but stuck to the recipe otherwise. It was fresh and delicious. Our corn was so sweet that there was no need to add sugar. I will absolutely make this again. I also made the whole-wheat pull-apart biscuit recipes on this site (by Lucas Volger) and they were a perfect pair.
Yazoolulu
August 15, 2014
I made this last week and it was fantastic. I used thick-cut bacon and did not use the bacon drippings to fry the onions - it was still quite bacon-y. Since we had folks that couldn't eat spicy peppers, I used several garden red and yellow peppers which added lovely color and taste. Great recipe!
Audrey
July 16, 2014
This was sensational. Thank you so much, Nancy Jo! This is going to become a summer staple!
On to my substitutions/cooking notes for future would-be cooks: I used 2c half-and-half and 1c lowfat milk which worked beautifully-- great body and the dairy taste didn't overwhelm the corn flavor to the chowder. (Though I don't imagine that's ever a problem with the original recipe-- however, I have had some too-dairy-heavy corn chowders in my life!)
Sadly, there were no poblanos at the market when I did my shopping, so I swapped that for a red bell pepper-- which worked great! I stil want to try it with a poblano next time, though. I blistered and peeled my red pepper but don't think it was necessary.
Also soaked my corn cobs in the dairy while everything else was cooking, to extract some extra corn flavor. No idea if this really ultimately contributed to the dish but it seemed like good corn chowder protocol!
On to my substitutions/cooking notes for future would-be cooks: I used 2c half-and-half and 1c lowfat milk which worked beautifully-- great body and the dairy taste didn't overwhelm the corn flavor to the chowder. (Though I don't imagine that's ever a problem with the original recipe-- however, I have had some too-dairy-heavy corn chowders in my life!)
Sadly, there were no poblanos at the market when I did my shopping, so I swapped that for a red bell pepper-- which worked great! I stil want to try it with a poblano next time, though. I blistered and peeled my red pepper but don't think it was necessary.
Also soaked my corn cobs in the dairy while everything else was cooking, to extract some extra corn flavor. No idea if this really ultimately contributed to the dish but it seemed like good corn chowder protocol!
Audrey
July 11, 2021
Updating my review almost exactly seven (!!) years later to note I still make this, still love it, and now make the following tweaks to the recipe:
- Always, always double the recipe (or 1.5x it) because you will inevitably want more
- Skip the poblano in favor of blistered/peeled red peppers
- Add a tinge of cayenne to the soup (to make up for skipping the poblano)
- Use slightly less potato than the recipe calls for, and a little more corn
- Dairy-soaking the cobs before milking them is oddly easier than trying to milk the cobs on their own
- Use half-and-half instead of cream, and nonfat milk instead of whole milk
- Double the amount of celery called for
- Add a few dashes of paprika
- Always, always double the recipe (or 1.5x it) because you will inevitably want more
- Skip the poblano in favor of blistered/peeled red peppers
- Add a tinge of cayenne to the soup (to make up for skipping the poblano)
- Use slightly less potato than the recipe calls for, and a little more corn
- Dairy-soaking the cobs before milking them is oddly easier than trying to milk the cobs on their own
- Use half-and-half instead of cream, and nonfat milk instead of whole milk
- Double the amount of celery called for
- Add a few dashes of paprika
Audrey
July 27, 2022
Me again. Future me, and all y'all comment readers, please note I've decided against bothering with milking the cobs. It's just as good that way.
Jackie
July 13, 2014
Made this today for company. I used a 2 qt of half & half since my grocer was out of the light cream.. It was amazing!! I kicked up the spices a little (since I omitted the jalapeño) using poultry seasoning, season all, chicken bouillon & garlic salt.. It went wonderfully with my pastrami & provolone grilled cheese..
THIS ONES A KEEPER!!!
THIS ONES A KEEPER!!!
anne
July 5, 2014
Amanda, is that pan a saucier from Al Clad? It looks like it, but I don't think I've ever seen one that large! It looks like the perfect soup pot.
Kari2011
February 6, 2014
I made with a few modifications since I didn't milk the corn cob when I was freezing my corn. I also used some tomatoes I had canned during the summer. It was delicious, not too much heat or dairy.
Jolie H.
November 16, 2013
Made as is and it rocked my world. My husband and I can't stop eating it!
Diana A.
October 15, 2013
Overall very good - but if you're looking for a spicy chowder this isn't it.
The soup is actually very light and creamy. :)
The soup is actually very light and creamy. :)
plainhomecook
September 19, 2013
Not only satisfying to eat but also to cook - all the vegetables smelled fresh, and the bacon and roasted poblano perfumed the whole house. Thank you!
Stubor
September 13, 2013
I'm going to try this, but split the potato quantity with cauliflower; cover me, I'm going in!
chankari
August 30, 2013
Terrific chowder. Really fresh and just a touch spicy. The corn turned out beautifully - crisp and sweet. I made it vegetarian by using butter instead of bacon, then taking the advice of Nancy Jo and roasting the poblano for something smokey. I think the smoked paprika suggested would have been a good addition, if serving vegetarians (or if you just couldn't make to the butcher's on time!)
lisabu
August 25, 2013
Any ideas on how to adapt this for vegetarians? Just omit the bacon? Would you add anything else smoky, for example smoked paprika or sun-dried tomatoes or something?
Nancy J.
August 25, 2013
I've never tried it without bacon, but your smoked paprika idea sounds great. I would add a tablespoon when you add the poblano, celery, and jalapeno so it flavors the oil. I also just tried a batch using all canned lite coconut milk for a dairy free version. Delicious.
MariahK
August 12, 2013
This was so good! I'm disappointed that I only made a 1/2 batch! I left out the tomatoes because I don't like them in chowder and added a pinch of cumin and a pinch of toasted ground fennel seeds from another corn chowder recipe. With a couple shrimp on top it was a great summer dinner. Delicious!
Sarah B.
August 12, 2013
Oh my god. Where to start... This is SUCH a delicious chowder. I was really skeptical in the beginning that the ingredients wouldn't create such a rich, flavorful and robust end result. I was beyond pleasantly surprised by the results. I followed the recipe, including a recommendation to roast the poblano. I paired this with cheesy biscuits (also found on Food52) which was just awesome. This will be part of the regular repertoire of family meals for me. Thank you!
Chris V.
July 20, 2013
Oooh I just made this and I am redubbing it "Second Helping Corn Chowder." I made it exactly as suggested but with a little less cream to suit my taste, and it is sublime- I had to go back for a second bowl right as soon as I put my spoon down from the first. The roasted poblano is possibly the best part of this dish, aside from the heaps of fresh sweet golden corn.
2-Little-Chicks
June 5, 2013
This was amazing! Loved the combination of the sweet corn and the subtle heat. I couldn't get any light cream, so I used 1 cup regular cream and 1 cup whole milk...came out perfectly. Thank you!
erskinechef
May 7, 2013
I would love to me this but corn is not in season yet- what about using frozen organic corn? I know it won't be as good as fresh...
lschrive
October 6, 2012
Thank you - I don't know what else to say - this was amazing. Poblanos were just a lovely addition - thank you!!!
yum21
September 11, 2012
This recipe was great. I replaced regular potatoes with sweet potatoes and used can poblanos with the juice. It was excellent. I would even add a seafood element next time.
yum21
September 11, 2012
This recipe was great. I replaced regular potatoes with sweet potatoes and used can poblanos with the juice. It was excellent. I would even add a seafood element next time.
yum21
September 11, 2012
This recipe was great. I replaced regular potatoes with sweet potatoes and used can poblanos with the juice. It was excellent. I would even add a seafood element next time.
Foodelf
August 25, 2012
Made it last night and was blown away by the fresh, bright flavours. Naturally, it's all about the corn but the supporting case of ingredients and technique makes this corn chowder sparkle in a class of its own - the sneaky little backdrop of subtle heat is lovely. I used a medley of small nugget potatoes, including some red and purple ones, which produced a very pretty effect.
I'd planned on taking some for a friend when I visit tomorrow, but I'm not really sure I want to share. I'm definitely making this again while there's still great corn around.
I'd planned on taking some for a friend when I visit tomorrow, but I'm not really sure I want to share. I'm definitely making this again while there's still great corn around.
QueenSashy
August 24, 2012
I have been trying out corn recipes this summer (it's the summer of corn this year, last year was the summer of zucchini)... This recipe was one of my favorites! Loved the poblano touch.
Jacquie D.
August 2, 2012
This sounds great! I'll make it for sure.......but where do I find "moody" corn? Maybe I'll ask at the farmers market.
claireinaustin
August 1, 2012
this looks terrific, and I will give it a try. but what is light cream? I've only seen heavy cream in the grocery store.
threefresheggs
August 2, 2012
Light Cream is Light Cream. It is not Half & Half, but it is not butter-fat enough to whip or make butter. It does thicken & will make most any cream sauce. It is ubiquitous in New England, being the coffee-cream of choice (half & half is for New Yorkers and dieters) but a challenge to find in New York, I can't really speak to it's availability elsewhere in the US. If you can find it, it will quickly become your go-to for sauce and chowder. If I wanted to make this w/out, I would use heavy cream, and reduce the amount to 1 or 1 1/2 cups. Make up the lost volume in whole milk. Never make chowder with reduced fat milk, I am fairly sure that is illegal in most N.E. states.
claireinaustin
August 24, 2012
Thanks for the information. I'm in Texas, and I've never seen it here, but now my curiosity is piqued and I'll look around for it . I appreciate having the backup plan using heavy cream, and will absolutely never use reduced fat milk.
claireinaustin
August 24, 2012
Thanks for the information. I'm in Texas, and I've never seen it here, but now my curiosity is piqued and I'll look around for it . I appreciate having the backup plan using heavy cream, and will absolutely never use reduced fat milk.
artfulgourmet
July 15, 2012
Love this recipe! Summer Corn Chowder with Bacon is my favorite - love the addition of the poblanos for some heat!
jlyn
July 13, 2012
Definitely trying this this weekend. And thanks for the tip about subbing poblanos for bell peppers. I will try that in other recipes - my husband hates bells.
Paulaboh
June 27, 2012
For the hearty eaters in the family - I add one, or all three of the following: chicken, crab, (canned or fresh) shrimp. It is even great in the winter with fresh frozen summer ears of corn.
Sigita
June 14, 2012
Made this today for dinner - and pureed a few ladles full in the blender and added back to the soup pot - I like my chowders a bit thicker and this added just the right amount of creaminess. Love the levels of flavor!
Katie
April 20, 2012
When I made this last summer, I substituted New Mexican green chile for the poblano pepper and it turned out great! With summer just around the corner, I look forward to making this many times; it is one of my absolute favorites! Thanks for a wonderful recipe!
Laurenzim
October 5, 2011
Loving this recipe. We were looking for a great corn chowder recipe to round out the corn season and this one really hit the mark!!! Thanks!!
lynneR
September 23, 2011
I loved this recipe when it was posted in 2009 made exactly per the recipe and made it again this week. I did it this time with the bacon added back into the sauteing vegetables
instead of crumbled on top. I also used canned fireroasted diced tomatoes as the local ones are less than stellar. Loved it this way too.
instead of crumbled on top. I also used canned fireroasted diced tomatoes as the local ones are less than stellar. Loved it this way too.
constanterratic
August 10, 2011
I was doubtful I would enjoy this chowder because it didn't smell all that appealing, but I was won over big time at first taste! I had to omit the bacon (vegetarian), and I couldn't find a pablano pepper so I used one red bell pepper and an anaheim pepper (just because). Topped with a little feta, this chowder is comforting and something I would be happy to make again and again!
mainecook61
August 10, 2011
Delicious. I deleted the jalapeno because my home-grown poblanos have some heat. Added a carrot instead. I used the red-skinned, pink-fleshed potatoes I had just dug, which made for a visually gorgeous soup of many colors. I do find that it is a shade easier to strip corn from ears that have been blanched for a few minutes.
MaryDD
August 8, 2011
I made this to have for lunch all week and it turned out wonderfully! I love the hot peppers and the sweet corn. The only thing I did differently is little chunks of pancetta instead of strips of bacon. Thank you!
Texas E.
May 1, 2011
This was absolutely delicious. The chowder is a restaurant worthy dish, and one of the best chowders I have ever tasted. A perfect use for seasonal corn!
Jdtirado
March 27, 2011
After making this tonight, my wife is convinced that I'm a great cook! Little does she know, I'm only a good recipe follower. This is really yummy. Thanks!
linklau
August 3, 2010
This soup is SO good that my husband and I were both disappointed when it was all gone. I substituted sweet potato for the white, and it was fantastic. I will be eating this again!
elizacbrown
September 21, 2009
Yummy. Easy to make and delicious. I did not have a poblano, but did have some of my own fresh roasted tomatoes. I added those which gave it a nice smokey flavor.
Leslie_
August 6, 2009
I have to say I like this corn chowder even better than my own, of which I am very proud! The tomatoes and cream make the chowder so rich and delicious.
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