Garnish the chowder with fresh corn and chopped chives, then serve warm and enjoy!
Who said you shouldn't make soup in the summer? Our Summertime Corn Chowder recipe begs to differ. Made with fresh corn, peppers, and other vegetables, this chowder is the ultimate summer soup recipe. Enjoy it all through the fall too by adding your favorite squash to the pot.
What else is there to love about this recipe? Not only is it a one-pot recipe, but it's also ready in 1 hour or less, depending on how fast you can chop your vegetables!
Why use the Larder & Vine 8 Qt Oval Dutch Oven?
Choosing a pot that is big enough for your desired recipe is the first step. Our 8 Qt Dutch oven is ideal for large meals such as roasts, casseroles, or whole meats such as turkey, chicken, or ham. When hosting dinner parties or holiday gatherings, this Dutch oven is essential to feed all your hungry guests.
Now what sets our Dutch oven apart from the rest? Designed with flavorful recipes in mind, the lid comes equipped with drip bumps to keep all your meals moist and full or flavor with its self basting technology.
Functionality and versatility are a huge focus here at Larder & Vine when we are creating new pieces for your home. Not only is this a vessel made for soups, but also for bread, desserts, pastas, casseroles, roasts, and so many more recipe styles.
Discover more recipes using Larder & Vine's enameled cast iron cookware line here!
Recipe Summary
20 min
40 min
6
Dinner
Vegetarian
Recipe Ingredients
2 tablespoons butter
1 bay leaf
1 bell pepper, yellow or orange
2 tablespoons chopped fresh chives
8 ears of corn
2 garlic cloves, minced
3 shallots, minced
1 teaspoon fresh thyme
1 pound yellow potatoes
5 cups vegetable broth
1 ½ tablespoons flour
½ teaspoon turmeric powder
Salt and pepper to taste
Recipe Directions
1. Sauté the Vegetables
Melt butter in your Larder & Vine Dutch Oven over medium heat. Add the shallots and bell pepper, and cook while stirring frequently until the shallots have softened, about 6 to 8 minutes.
2. Add the Seasonings
Stir in the flour, thyme, and garlic, and cook for 1 to 2 minutes to create a flavorful base.
3. Add the Main Ingredients
Bring the mixture to a boil, then stir in the corn kernels, potatoes, turmeric, and bay leaf.
4. Simmer the Chowder
Reduce the heat to medium-low and let the chowder simmer, stirring occasionally, until the potatoes are tender—about 20 minutes.
5. Blend for Creaminess
Remove and discard the bay leaf. Use an immersion blender to gently blend about half of the chowder for a creamy texture, or transfer half to a blender, blend until smooth, and return it to the Dutch Oven.
6. Garnish and Serve
