Creamy summer corn chowder is the perfect summertime soup, made with vegetables like zucchini, yellow squash, potatoes and fresh corn.
Course Main Course, Soup
Keyword cornchowder, summerrecipes
Prep Time 20minutes
Cook Time 45minutes
Total Time 1hour5minutes
1lb.Yellow Potatoescut into 1” cubes (about 4-5 large potatoes)
6cupsCorn Kernelsfresh or frozen; if fresh, about 8 ears
½cupHalf & Half
1cupChiveschopped thin (plus more for serving)
1cupCheddar cheeseshredded (plus more for serving)
Heat butter over medium heat. Add chorizo, onions, zucchini, squash and peppers and cook until softened, about 8-10 minutes.
Add garlic and flour and cook for about 1 minute, stirring frequently.
Slowly whisk in the water and stir until combined. Turn heat up to medium-high and bring mixture to a low boil, stirring constantly.
Add potatoes, corn, thyme, bay leaf salt, pepper and paprika. Bring mixture to a boil, then turn heat down to medium-low and simmer for 25-30 minutes, stirring occasionally, until the potatoes are fork tender.
Discard bay leaf. Transfer 2 cups of the chowder to a blender and blend until smooth (or use an immersion blender). Add back to the pot, then stir in half and half, sour cream, lemon zest, chives and cheddar cheese. Season with more salt and pepper if needed.
Serve with extra cheese, chives and cheddar herb biscuits with hot honey (see recipe notes)
For the Cheddar Herb Biscuits follow this recipe, and add 1/2 cup fresh parsley/chives.