Summer Corn and Potato Chowder

This corn and potato chowder is light and delicious; perfect for a summer day dinner. Made with corn cut fresh off the ears, it is full of delicious flavor.  #womenlivingwell #easyrecipe #soup #potato
Janelle from Comfy in the Kitchen has the perfect Summer Corn and Potato Chowder Soup recipe for us!
Janelle writes:
You won’t want to pass this one up my friends… a fantastic recipe right now when corn is IN season!
Shuck fresh corn on the cob
Rinse corn and get rid of all silk
Quarter baby red potatoes.
Dice onions.
With a knife-slice the corn off the cob.
You may end up cutting kernels unevenly-don’t worry about it.
Saute butter in large pot, add onions and garlic
Then add flour, salt and pepper – this will make a paste on your onions.
Add milk, broth, cream, corn, and potatoes.
Place 3 corn on the cobs (with kernels off) in the soup for an extra corny taste. This really “makes it”. Cover and let simmer for 20 mins until the potatoes are tender.
I added seasoned salt and pepper on top.
You will LOVE this!
Summer Corn and Red Potato Chowder
(makes about 8 servings)
6 medium ears of corn, husks and silk removed
4 Tbsp butter
1 medium onion diced
1 garlic clove chopped (or 1 tsp garlic powder)
2 Tbsp all purpose flour
1/2 tsp salt
1/4 tsp black pepper
1 lb baby red potatoes
2 cans (14 1/2 oz each) low sodium chicken broth
1 cup half and half
1 cup milk
1. Cut kernels from corn cobs and save 3 of the “cornless cobs”
2. In a large pot heat butter on med-high.
3. Add onions and saute about 5 mins until tender.
4. Add garlic and then stir in flour, salt, and pepper.
5. Stir in potatoes, corn, corncobs, broth, half and half, and milk.
6. Cover and let boil for 20 mins until potatoes are tender.
7. Discard cobs and enjoy!


 Thank you SO much Janelle!!!

Walk with the King,

*Janelle is a woman who is dependent upon Jesus, a mom, a Licensed Professional Counselor, and an advocate for meal ministry. You can find her displaying step-by-step photos of her recipes, giving devotionals, and sharing meal ministry stories on her blog. You can follow Janelle’s blog at


  1. am anxious to try this but must make some adjustments for the sodium as I had a massive heart attack in May and must be careful not to have more than 1500 mg/day How do I print out the recipe

    1. Janet, I just wanted to let you know that I’m so sorry for your ill health and will pray for you that there will be no repeat occurrences! You could just copy and paste the recipe into the body of a word processing document then print it that way.

    1. Janelle,

      My neighbor just shared some of his 60 acres of corn with me and this will be a great recipe to make. Before this, I planned to just grill it.

      I am also going to add the shrimp and red pepper like Lori suggested.

  2. Looking forward to trying this tomorrow! I am dealing with a very picky eater though who does not like – and can spot the tiniest piece of – onion. She likes the flavor, but freaks out if she “bites into” a chopped piece of onion. I am assuming that the addition of flour could be just the melted butter (as if making any other roux) and whisked together well before adding the broth and other ingredients? Also, has anyone ever added bacon to this?


  3. I made this chowder today…I’m Pennsylvania Dutch, so…I’m gonna add sliced hard boiled egg to it. Now, it’s complete!! Thanks!

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