Sweet Corn Chowder Made with Fresh Corn on the Cob
- Total Time45 minutes
The inspiration for this Fresh Corn Chowder came from a duo of household mishaps — a flooded basement and an air conditioner that decided to quit on the hottest day of the year.
Suddenly our plans were canceled, and I was left staring at 10 ears of beautiful fresh corn that needed to be used. I also had a half‑pound of Andouille sausage waiting in the freezer as I continue cooking my way through the freezer.
Those two ingredients came together perfectly in a recipe adapted from Cook’s Country magazine, and the result was this cozy, comforting chowder born out of a very chaotic holiday.
Ingredients
- 8 ears fresh corn
- 2 (15-ounce) cans whole kernel corn
- 5 cups low-sodium chicken broth
- 8 ounces andouille sausage, finely chopped
- 1 red bell pepper, seeded and chopped fine
- 1 onion, chopped
- 1 zucchini, seeds removed and chopped into 1-inch cubes
- Salt and pepper
- 1 pound red potatoes, scrubbed and cut into ½-inch dice
- 1 cup heavy cream
- 4 scallions, sliced thin
- Franks hot sauce (optional)
Instructions
Prep the Corn
In a large bowl, cut the kernels off the fresh corn and keep the kernels and cobs separate. A large bowl is necessary as this can be a rather messy process. I use this clever corn kernel remover as cutting the kernels off the cob with a knife is difficult.
Puree the canned corn with 2 cups of broth in a blender until completely smooth.
Sauté the Vegetables
Cook the sausage in a Dutch oven over medium heat until crisp and fat is rendered, about 8 minutes. Transfer it to a paper‑towel‑lined plate and set aside. In the same pot, sauté the bell pepper, onion, corn kernels, zucchini, ½ teaspoon salt, and ¼ teaspoon pepper until the vegetables are softened and golden, 6 to 8 minutes. Add additional vegetable oil if needed to coat the vegetables.
Finish the Soup
Add the potatoes, corn puree, remaining broth, and the reserved corn cobs. Bring to a boil, then reduce the heat to medium‑low and simmer until the potatoes are tender, about 15 minutes. Remove and discard the cobs. Stir in the cream, scallions, and the cooked sausage. Taste and season with salt and pepper. Serve warm.
Notes
Use both fresh and canned corn for the best texture. The fresh kernels give the soup sweetness and pop, while the canned corn puree makes the broth rich and creamy without needing a ton of cream.
Don’t skip the corn cobs. Simmering the cobs in the broth adds extra corn flavor. It’s a small step that makes a big difference.
Cook the sausage until it’s really crisp. Those browned bits add flavor to the pot, and the sausage stays pleasantly crunchy when stirred in at the end.
Let the vegetables get some color. A little golden browning on the pepper, onion, zucchini and corn deepens the flavor of the chowder.
Cut the potatoes evenly. Uniform pieces cook at the same rate, so you don’t end up with some mushy and some underdone.
Taste and adjust at the end. Once the cream and sausage go in, the seasoning changes. A final pinch of salt and pepper brings everything together. You can even use a little hot sauce for some added heat.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dinner, Lunch
- Method: stovetop
- Cuisine: American
