Summery Corn Chowder
A delicious chowder utilising the best of the summer corn; sweet and creamy.
  • 2 tablespoons butter
  • 1 large onion, finely chopped
  • 1 large red bell pepper, finely chopped
  • 2lbs/1kg gold potatoes, cut in small chunks
  • 3 cloves garlic, minced
  • 4 cups/945ml chicken or vegetable broth
  • 2 cups/473 water
  • ¼ teaspoon dried thyme
  • 8 medium ears of corn, husks and silk removed (need 4 cups of corn)
  • 2 cups/473ml half and half or light cream
  • Garnish with chives or chopped spring onions (optional)
  1. In a big soup pot melt the butter over medium heat.
  2. Add the onion and red bell pepper and cook until the vegetables are tender,
  3. about 7 minutes.
  4. Add the thyme and garlic and cook a minute or so till fragrant.
  5. Add the potatoes, chicken broth, and the water.
  6. Heat to boiling until the potatoes are tender, about 10-15 minutes.
  7. While the potatoes are cooking, cut the corn kernels from the cobs.
  8. Scrape the cobs to release the milk using the back of a knife.
  9. Add corn kernels and the milk to the pot and cook 7 minutes.
  10. Stir in the light cream and heat through. Do not boil or the cream will break.
  11. Spoon into bowls and serve with crusty bread.
Nutrition Information
Calories: 3422 Fat: 133g Saturated fat: 64g Unsaturated fat: 58g Trans fat: 1g Carbohydrates: 359g Sugar: 72g Sodium: 893mg Fiber: 43g Protein: 225g Cholesterol: 738mg
Recipe by Coffee and Crumpets at