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Summer Corn Chowder

Rated as 4 out of 5 Stars

"This recipe is amazing. I tend to alter it every time I make it; it just keeps getting better and better!"
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58 m servings 441
Original recipe yields 5 servings


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  1. Heat olive oil and butter in a Dutch oven over low heat. Add onion; cook until tender, about 10 minutes. Sprinkle flour over onion; cook and stir until onion is coated, about 5 minutes.
  2. Stir vegetable broth and potatoes into the onion mixture; bring to a boil. Reduce heat to medium; cook partially covered until potatoes are tender, about 10 minutes. Add corn, red pepper, green pepper, half-and-half, ground black pepper, and salt. Reduce heat to low; cook and stir until corn is softened, about 8 minutes.


  • Cook's Note:
  • Milk can be substituted for the half-and-half, if desired.

Nutrition Facts

Per Serving: 441 calories; 17.8 65.3 10.7 30 572 Full nutrition

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I followed the recipe except used low fat half and half. It turned out well, the wife and daughter having seconds. I personally found it a bit bland but a few drops of tobacco gave it a nice t...

7.30.16 I had really sweet summer corn which made this chowder really good. Fresh corn is the only way to go on this folks, so put that frozen corn back into the freezer. The chowder wasn’t ...