Summer Corn Chowder

Rating:  This recipe has not been rated
corn chowder

The minute fresh local corn is available at the farmers' market my family bugs me to make my corn chowder. I have to admit, I love it too and nothing says 'lazy summer days are here' more than a big bowl of this delicious soup. If you want to make it even more like a meal, you can add a pound of plump shrimp to the mix for the last 3 or so minutes of simmering. If you don't have access to fresh corn, you substitute with frozen kernels.

Makes 9 cups without shrimp, 11 cups with shrimp


  • 1 tbsp grape seed oil
  • 4 slices Canadian bacon, diced
  • 3 small red potatoes or Yukon Gold, diced
  • 4 cups fresh corn kernels
  • 1 cup small onions, diced
  • 2 garlic clove, thinly sliced
  • sea salt
  • fresh ground pepper
  • 4 tomatoes, diced small
  • 3 cups chicken or vegetable broth
  • 2 cups low-fat milk
  • 1/2 cup chopped parsley
  • 1 lb cleaned large raw shrimp (optional)
  • 2 avocados, diced (optional)


In a large pan, heat the oil and cook the bacon, potatoes, corn and onions for about 10 minutes on medium heat until onions and potatoes have softened a bit.

Stir in the garlic, salt and pepper and continue cooking for another minute.

Add the tomatoes and broth and bring to a boil, then lower the heat and simmer for about 10 more minutes.

Pour in the milk cook on low heat for 5 more minutes.

If you are using shrimp, add them to the chowder in the last 3 minutes of cooking.

Before serving, stir in the parsley. If you like, top each bowl with some diced avocado.

Watch The Video

This recipe was recently featured in Mary J. Blige.

Your Video is Loading


This recipe has not been rated

Tried this recipe? Log in to to rate it and find more recipes just for you.


This recipe has not been rated

Tried this recipe? Share your rating below!

Love It
Like It