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!
Make every recipe taste even better by simply swapping out your old cookware for any piece from our Enameled Cast Iron Cookware Collection. You'll be able to see the quality once you get your hands on your own piece. Their heavyweight shows just how durable they are, plus their long-lasting lifespan. When taken care of properly, your cookware can last for generations. Now you, your kids, and your grandchildren will all be able to enjoy flavorful family recipes made in a family heirloom.
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
Melt butter in your Larder & Vine Dutch Oven over medium heat. Add the shallots, and bell pepper, and cook, stirring frequently until shallots have softened, about 6 to 8 minutes.
Add in the flour, thyme, and garlic and cook for 1 to 2 minutes.
Bring to a boil, then stir in corn kernels, potatoes, turmeric, and bay leaf.
Reduce heat to medium-low and let simmer, stirring occasionally, until potatoes are tender, about 20 minutes.
Remove bay leaf and discard. Either use an immersion blender to gently blend about half of the chowder or transfer about half of the chowder to a blender, blend until smooth, then add the mixture back into the Dutch Oven.
Garnish with fresh corn & chives, then serve and enjoy!