Fresh Corn Chowder
Fresh summer corn is best served in the simplest ways, like in this fresh corn chowder. Using the milk from the cobs lends even more flavor.
By Yankee Magazine|Aug 16 2022|
Fresh Corn Chowder
Photo Credit: Heath RobbinsFresh summer corn is best served in the simplest ways. Too many other ingredients and you’ll miss the delicate caramel and grain flavors that underlie the initial burst of sweetness. This recipe uses both the corn kernels and the milk scraped from the cob using the dull side of a knife.
Yield
4 to 6 servings
Total Time
30 minutes
Ingredients
6 ears fresh corn
3 cups whole milk
2 tablespoons salted butter
1 small onion, diced
2-1/2 teaspoons kosher or sea salt
1/2 teaspoon freshly ground black pepper
1 tablespoon all-purpose flour
Garnish: chopped fresh parsley
Instructions
Shuck the corn and score each row of kernels with a sharp knife. Use the dull side of the knife to scrape the pulp and corn milk from the cobs into a wide bowl. Pour the whole milk into a small saucepan over medium heat and bring to a low simmer.
Melt the butter in a 4- to 5-quart heavy-bottomed pot over medium heat. Add the onion, salt, and pepper, and cook, stirring often, until translucent, about 6 minutes. Stir in flour and corn and cook for 2 minutes. Add whole milk and bring to a simmer; the mixture will thicken. Serve hot, garnished with parsley.
One of my favorite recipes…
Can the corn chowder be frozen??
Can’t wait to try it ! Buying fresh corn tomorrow!
I made this today it was excellent, the only thing I changed was that I used half & half instead of milk it made it more creamy and a little thicker can’t wait to make again before our jersey corn is gone . Great recipe!
My grandmother made this but used evaporated milk. I requested it every time we went to NH to see her. I have her handwritten recipe – funny little letters I found out only recently it was because she was left handed and they forced her to write right handed by smacking her left hand so she had to use her right (in the 1800’s).
Love plain & simple flavors of corn chowder.
I’ve been making this for years and, after my first try, started putting some simple items we could add to jazz it up….crumbled bacon, thinly sliced scallions, slivers of candied ginger. My nephew particularly likes crushed candied walnuts. It’s a great basic recipe to play with.
Put the scraped cobs in water or the milk, simmer gently, and let the liquid soak up all the sweet flavor in the cobs. Use this as your liquid. Adds flavor!
Sounds great!!
Love corn chowder!
You forgot the potatoes and the fried salt pork!! I make chowder with evaporated milk.
Yes, evaporated milk along with diced potatoes is what our Yankee grandmother used. And be sure to split your Common Cracker, butter it and dust with paprika before you pop them under the broiler till bubbly before you serve them with the chowda.
What no potatoes? That’s just creamed corn
cook the onions in salt pork for better flavor and sprinkle the little pieces of salt pork over the finished chowder
My mom made this with potatoes and onions. If it was winter she still made it using canned cream corn and corn kernals, No thickener.
YES cream corn…..I use half and half as well.
We use a can of a good clam chowdet, add the cream and butter it calls for and add a can of cream corn. Dinner in 5 minutes. We are in California….
Irrelevant…
This is an easy delicious recipe. But it ain’t chowda’ if it don’t got no taters! Just add 3-4 medium russets (they will fall apart and thicken the stock, no flour in chowder!) and 3 cups of chicken or veg stock for the original new england classic. If you’re feeling fancy cooked bacon is a nice add on.
Thanks, George! I just watched my mom make this, especially in the winter months — she never taught me how to make this delicious chowder. Been away from MA for years and missing it so much. Thanks for your comment. Will be using what you suggest as the original new england classic for my chowda’ very soon.
then add cooked lobster meat–Lobsta corn Chowda
That’s how I remember it..potatoes, crumbled bacon and chicken stock.
Consider subbing out some or all of the milk with coconut milk
Has anyone made this with a “non-dairy” milk?
I like using leeks instead of onion if available. Also, diced new potatoes. I never add flour.
This recipe was great and very tasty, I added one russet potato cut up and I blended a cup of the soup in addition.