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Summer Corn Chowder Recipe


2 tablespoons unsalted butter

1 medium yellow onion, diced

3 medium carrots, peeled and diced

2 cloves garlic, minced

2 tablespoons Cup4Cup Multipurpose flour

2 ½ cups vegetable or chicken stock

1 cup whole milk

2 cups fresh yellow corn (about 2 ears)

¼ pound small red bliss potatoes, cut into quarters

1 fresno chili, seeds removed & minced

Salt and black pepper, to taste

½ cup cherry tomatoes, cut in half

¼ cup fresh cilantro, chopped

1 lime, cut into wedges


1. Heat a soup pot over medium heat. Add in the butter and melt. Add the onion, garlic, carrots and a pinch of salt to the pot and cook until the onions are translucent. Dust the vegetables with the 2 tablespoons of flour and stir to coat.

2. Slowly pour in the stock into the pot while whisking constantly. Bring then mixture to a boil; the liquid should begin to thicken.

3. Add the milk, corn, potatoes and minced fresno chili to the pot and bring the mixture to a simmer. Continue to cook at a simmer until the potatoes and corn are cooked through, about 20-25 minutes. Season the soup to taste with salt and black pepper.

4. Just before serving, stir in the cherry tomatoes and fresh cilantro. Serve soup with lime wedges.