Savor the Summer: The Ultimate Sweet Corn Chowder with Zesty Basil-Lemon Pesto
This exquisitely rich-tasting Sweet Corn Chowder perfectly captures the essence of summer produce. Learn how to freeze fresh corn at its peak flavor to indulge in this delightful soup all year long!
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There’s nothing quite like the taste of summer-sweet corn, and this chowder recipe stands out as one of my absolute favorite ways to celebrate its seasonal bounty. For the past five years, crafting this Sweet Corn Chowder has become an cherished annual tradition in my kitchen, reserved exclusively for the warmer months. During summer, the fresh produce and vibrant herbs required for this recipe are not only more affordable but also bursting with their most intense, delectable flavors. While I’ve experimented with supermarket frozen corn in a pinch, the difference in taste is simply incomparable to using freshly picked, seasonal corn. However, if you’ve mastered the art of freezing your own corn kernels at their peak, you can still achieve a remarkably delicious result.
Unlock Maximum Flavor: The Art of Freezing Corn (and Cobs!)
For those who love to enjoy summer flavors all year, freezing corn is a game-changer. The key is to freeze it when it’s at its sweetest and most tender. To prepare corn for freezing, first, shuck the ears and remove all silk. You can blanch the corn on the cob for a few minutes in boiling water, then immediately plunge it into an ice bath to stop the cooking process. Once cooled, pat the cobs dry, then carefully cut the kernels off the cobs using a sharp knife. Lay the kernels in a single layer on a baking sheet and freeze until solid, then transfer them to freezer-safe bags or containers. This flash-freezing technique prevents clumping and preserves their texture.
A crucial tip for this recipe: don’t discard those corn cobs after removing the kernels! They hold an incredible amount of flavor and are essential for creating a deeply aromatic broth for this chowder. Freezing the cobs alongside the kernels ensures you have all the necessary components for this recipe whenever a craving strikes. Beyond chowder, these frozen cobs can be added to any homemade vegetable or chicken broth for an extra layer of sweetness and complexity, elevating your culinary creations.
Why This Sweet Corn Chowder is a Summer Must-Have
This Sweet Corn Chowder comes together surprisingly quickly, making it a perfect meal for busy evenings or leisurely weekend lunches. The simmering time for the chowder is just long enough to whisk up the vibrant lemony pesto that accompanies it – although, if you prefer a more relaxed approach, you could certainly sip a glass of rosé while the soup cooks and simply spoon your favorite store-bought pesto over it instead. The combination of savory pancetta, sweet corn, creamy potatoes, and the bright, zesty pesto creates a symphony of flavors that is both comforting and incredibly refreshing. It’s a dish that embodies the warmth and lightness of summer, offering a hearty yet balanced meal that satisfies every palate.
Topping the chowder with fresh cherry tomatoes is an optional but highly recommended addition; their juicy acidity and vibrant color beautifully underscore the soup’s freshness. Serve generous bowls of this Sweet Corn Chowder with crusty fresh bread – perhaps a rustic baguette or a warm, artisanal loaf – for a truly memorable late-summer meal that feels both wholesome and indulgent.
The Recipe: Sweet Corn Chowder with Basil & Lemon Pesto
Pin Recipe
Summer Corn Chowder with Pancetta and Basil & Lemon Pesto
Ingredients
For the sweet corn chowder
- 4 ears fresh corn
- 1 tbsp 15 ml extra virgin olive oil
- 1/2 cup 125 ml diced pancetta (about 3 oz/85 g)
- 1/2 cup 125 ml minced shallots (about 2)
- 1/2 cup 125 ml diced celery (preferably from the heart)
- 2 tbsp 30 ml all-purpose flour
- 1/2 tsp 2.5 ml kosher salt
- Freshly ground black pepper
- 4 cups 1 L chicken broth
- 1 medium Yukon Gold potato or another yellow, waxy variety, diced
- 1 bay leaf
- 1/2 cup 125 ml heavy cream (35% m.f.)
For the pesto
- 1 cup 250 ml fresh basil leaves (packed)
- 1/4 cup 60 ml grated parmesan cheese
- 2 tbsp 30 ml extra virgin olive oil
- 2 tbsp 30 ml toasted pine nuts, or chopped almonds
- Finely grated zest and juice of 1/2 lemon
- 1 small garlic clove peeled
- 1/2 tsp 2.5 ml kosher salt
- Freshly ground black pepper
To serve
- 1 cup 250 ml halved cherry tomatoes (optional)
Instructions
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For the sweet corn chowder: Begin by preparing your fresh corn. Carefully cut the kernels from the cobs and set them aside in a bowl. Do not discard the cobs; instead, cut each cob in half. These cobs will be used to infuse the chowder with an extra layer of sweet corn flavor, contributing to a more complex and rich broth.
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In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the diced pancetta and cook, stirring occasionally, until it turns golden brown and delightfully crisp. This step renders the fat from the pancetta, creating a flavorful base for the chowder, and leaves you with delicious crunchy bits. Using a slotted spoon, transfer the cooked pancetta to a plate lined with paper towels to drain, reserving it for later. Reduce the heat to low, then add the minced shallots and diced celery to the pot, utilizing the rendered pancetta drippings. Cook these aromatics, stirring gently, until they soften and become translucent but do not brown, which usually takes about 5 minutes. Stir in the all-purpose flour, salt, and a generous amount of freshly ground black pepper, cooking for an additional minute to create a roux that will help thicken the chowder. Pour in about 1 cup (250 ml) of the chicken stock, scraping the bottom of the pan thoroughly to loosen any flavorful browned bits from the pancetta and vegetables. Incorporate the remaining chicken broth, the reserved corn cobs, the diced Yukon Gold potato (or your preferred waxy variety), and the bay leaf. Cover the pot and allow the chowder to simmer gently until the potato pieces are tender, which typically takes around 15 minutes.
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Once the potatoes are tender, carefully retrieve and discard the corn cobs from the pot. Stir in the fresh corn kernels and the heavy cream. To achieve a smoother, thicker chowder texture, you have an optional step: scoop out about 2 cups (500 ml) of the soup and purée it in a blender or directly in the pot using an immersion blender. Return the puréed portion to the pot and mix well. Finally, stir the crisp pancetta back into the soup, then bring the chowder back to a gentle simmer, just long enough to heat everything through. This ensures the pancetta retains its crispiness until serving.
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The chowder can be wonderfully prepared in advance up to this stage. Let it cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 2 days, making it an excellent make-ahead option for entertaining or meal prep.
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For the pesto: In the bowl of a food processor or a blender, combine all the pesto ingredients: fresh basil leaves, grated Parmesan cheese, extra virgin olive oil, toasted pine nuts (or almonds), lemon zest and juice, garlic clove, kosher salt, and freshly ground black pepper. Process until the mixture is smooth and well combined. You may need to stop and scrape down the sides of the bowl or container a few times to ensure an even consistency. The ideal pesto texture should be loose and easily spoonable. If it appears too thick, add water, 1 teaspoon (5 ml) at a time, until you achieve the desired consistency.
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To serve: Ladle the hot, comforting chowder into individual serving bowls. Add a generous spoonful of the freshly made lemony basil pesto to each bowl. If desired, garnish with halved cherry tomatoes for a burst of color and a touch of tartness that complements the rich chowder beautifully. Serve immediately and enjoy!
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NOTE: Leftover Pesto?
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Don’t let any leftover pesto go to waste! It’s incredibly versatile. Toss it with freshly cooked pasta for a quick and flavorful meal, spread it on toasted crostini for an elegant appetizer, use it as a vibrant base for pizza, or drizzle it over a classic Caprese salad to enhance its fresh flavors.
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MAKE IT DAIRY-FREE: To adapt this recipe for a dairy-free diet, simply substitute the heavy cream with a vegan cream alternative or lactose-free heavy cream. For the pesto, replace the parmesan cheese with nutritional yeast, which provides a wonderfully cheesy, savory flavor without any dairy.
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Recipe Credit: Marie Asselin, FoodNouveau.com
More Than Just a Meal: The Joy of Seasonal Cooking
This Sweet Corn Chowder isn’t just a recipe; it’s an invitation to embrace seasonal eating and savor the freshest ingredients nature has to offer. By focusing on fresh, locally sourced corn, you not only enjoy superior flavor but also support local agriculture and sustainable practices. The process of making this chowder, from shucking the corn to simmering the broth with the cobs, is a rewarding experience that connects you more deeply with your food. It’s a dish that brings people together, offering comfort and delight in every spoonful.
Whether you’re hosting a backyard barbecue, enjoying a quiet family dinner, or simply looking for a wholesome and satisfying meal, this Sweet Corn Chowder with its bright and zesty pesto topping is sure to impress. Its balance of creamy richness, sweet corn essence, and herbaceous zing makes it a standout dish that you’ll want to revisit year after year. Don’t forget to freeze extra corn so you can enjoy this taste of summer long after the season ends!
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