Summer Corn Chowder – Mel’s Kitchen Cafe

This incredible summer corn soup takes full advantage of fresh sweet corn and is also loaded with other vegetables. It is thick and creamy and very tasty!

Don’t sleep in this delicious soup recipe! This could be the best that will do with fresh and sweet corn. It’s so good.

Sop by step soup recipe

A really good soup joins in several fundamental steps. To begin with, there is a good amount of cut, but after that, this summer corn soup is easily joined!

1. Cook aromatic vegetables until they soften slightly: The onions, peppers, carrots and celery were sauteed in a little bacon fat. The bacon fat is crunchy of bacon and eliminates it from the pot to use later in the soup.
2. Add butter and flour to make a roux: Cooking butter and flour with vegetables for a minute or so helps cook the taste of flour and add golden taste to the soup.
3. Add broth and half and a half: Add these ingredients gradually and constantly stir so that the lumps do not form.
4. Add potatoes and corn: These ingredients increase soup and add a delicious texture and taste.
5. Cook over low heat the soup: Cook the soup for 20 minutes or so until potatoes and corn are tender.

Leveling your soup

Follow the previous steps will ensure a maximum delicious soup, but here there are two additional forms of leveling the taste:

• At the end of cooking, add 1 tablespoon of red wine vinegar. This may seem an unusual ingredient, but balances the rich flavors of the soup and has become a necessary addition in each soup recipe that I do (not only is it). I promise, it’s a game change!
• Use fresh corn in the season. Start the corn and cut the cob grains (do not cook the corn first). Cooking the corn on the soup, the soup infuses the soup with a touch of sweetness, and the snack of crunchy trend corn throughout the soup are absolutely phenomenal.

If you are doing this soup outside the fresh corn season, Frozen corn nuclei can be used, but only if it promises me will do it with fresh corn at some point in your life. It is incomparably delicious with fresh sweet corn. 🌽

Some additional notes

This summer, the corn soup will thickely thicker as it cools. Serve it warm or let it cool, refrigerate and heat again when necessary. This soup knows even better the next day.

For a slightly different textureYou can try to mix part of the soup (halfway) with an immersion blender or transfer the soup to a blender (be sure to ventilate the lid to miss steam).

Summer or not, this is one of the most delicious soups I have done. I will buy all the fresh and sweet corn that I can find until the end of summer to do this soup. It’s phenomenal! I can’t wait for you to try it.

Summer corn soup

Produce: 8 to 8 portions

Preparation time: 30 minutes minima

Cooking time: 35 minutes minima

Total time: 1 hour hour 5 minutes minima

• 5 strips bacon, regular or thick, chopped
• ½ cup Cut onion, approximately 1/2 middle onion
• ½ cup celery in cubes, approximately 1 celery rib
• ½ cup carrots cut into cubes, approximately 2 small carrots
• ½ cup Red pepper, approximately 1 medium pepper
• 2 nail garlic, finely chopped or 1 teaspoon of garlic powder
• 2 tablespoons butter
• ⅓ cup flour for all use
• 4 Cups Chicken or broth broth
• 3 Cups Half and a half (see note)
• 2 to 3 Cups Potatoes and potatoes with bares peeled and cut into cubes, approximately 3 large potatoes
• 4 Cups Fresh corn grains, approximately 6 medium cob (see note)
• 1 teaspoon salt
• ¼ teaspoon THICK GRED BLACK PEPPER
• ¼ teaspoon smoked paprika
• ¼ teaspoon Dry dill
• 1 tablespoon red wine vinegar

• In a large pot placed over medium heat, add the bacon and cook until it is crunchy. Transfer the bacon to a plaque covered with paper towel, leaving 2 tablespoons of bacon fat in the pot.

• To the pot, add the onions, pepper, celery and carrots. Cook over medium heat, frequently stirring, until the onions are translucent. Add the garlic and cook, stirring constantly, for 15 to 30 seconds.

• Add the butter and stir until it melts. Add the flour and stir until the vegetables are uniformly covered. Cook for 1 to 2 minutes, stirring constantly.

• Gradually add the broth slowly while stirring or beat.

• Add half and half, potatoes, corn, salt, pepper, paprika and dill. Bring the soup to boil, stirring constantly. Reduce the fire to keep over low heat and cook for 20 minutes until the potatoes are tender.

• Add the red wine vinegar and bacon reserved. Add additional salt and pepper to taste, if necessary.

• The soup will thicken slightly as it cools. Serve hot or let cool, refrigerate and heat again when necessary. This soup knows even better the next day.

Half and a half: If you do not have half and a half, use half milk and a half cream. Or you can try to use all the milk, although the soup will probably be less thick and creamy.
Corn: Fresh summer sweet corn is delicious from another world in this soup (please promise you will try). However, if you are doing this when fresh corn is not in season, frozen corn nuclei can be underground for fresh corn grains.

Course: Soup

Kitchen: American

Method: Stove

Service: 1 Serve (approximately 1 1/2 soup cups), Calories: 333Kcal, Carbohydrates: 32gram, Protein: 9gram, Fat: 20gram, Saturated fat: 10gram, Cholesterol: 48mg, Sodium: 1107mg, Fiber: 4gram, Sugar: 9gram

Recipe source: From Mel’s Kitchen Cafe (adapted from a “perfect soup” recipe that I published in an electronic book years ago that is no longer on sale)