Summer Corn and Seafood Chowder
Updated August 8, 2025
- Ready In
- 45 min
- Rating
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Ingredients
2 tablespoons extra-virgin olive oil
1 medium leek, light green and white parts only, halved lengthwise and thinly sliced
2 ears fresh corn, kernels cut off, cobs scraped and cobs reserved (about 1½ cups kernels and scrapings)
3 garlic cloves, minced
8 ounces Yukon Gold or yellow potatoes, peeled and cut into ½-inch cubes
1 (8-ounce) bottle clam juice
Salt and pepper
1 pound skinless cod fillets, cut into 1- to 1½-inch pieces
½ pound medium shrimp, peeled and deveined
1 cup unsweetened coconut milk
2 cups/2 ounces baby spinach
1 tablespoon lemon juice
1 tablespoon chopped chives, plus more for garnish
2 teaspoons grated fresh ginger
Crusty bread, for serving
Nutritional analysis per serving (4 servings)
35 grams carbs; 140 milligrams cholesterol; 485 calories; 6 grams monosaturated fat; 2 grams polyunsaturated fat; 12 grams saturated fat; 21 grams fat; 4 grams fiber; 1069 milligrams sodium; 42 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large Dutch oven, heat oil over medium. Add leeks, corn kernels and corn scrapings, and cook, stirring occasionally, until leeks are softened but not browned, 3 minutes. Add garlic and stir until fragrant, 30 seconds.
- Step 2
Add potatoes, clam juice, corn cobs and 2 cups of water, season with salt and pepper and bring to a boil over medium-high heat. Cover, reduce heat to medium-low and cook, stirring occasionally, until potatoes are tender and broth tastes like corn, about 15 minutes. (Mash up some of the potatoes if a thicker chowder is desired.) Discard corn cobs.
- Step 3
Season cod and shrimp with salt and pepper and add to the pot. Stir in coconut milk, cover and cook, stirring occasionally, until seafood is just opaque and cooked through, 3 to 4 minutes. Add spinach, lemon juice, chives and ginger, and cook just until spinach is wilted, 1 to 2 minutes. Season with salt and pepper.
- Step 4
Divide chowder among bowls and garnish with chives and more pepper. Serve warm, with bread on the side.
Private Notes
Comments
The steps or list of ingredients should be revised to include taking the corn off the cob and scraping the cobs, slicing the leeks, mincing the garlic, cutting the potatoes into whatever size pieces are optimal, and cutting the cod into whatever size pieces are best to cook at same time as the shrimp. I know to do these things, but one would expect these details to be included in the recipe.
Excellent soup. Boiled an extra potato (separately) mashed with extra coconut milk, thickened the soup nicely. Did add chili flakes. Insecure cooks could be stumped with no chopping instructions.
Made pretty much according to the recipe. Delicious. I would add a pinch of red pepper flakes next time.
This was fantastic. Grocery store didn't have leeks so I subbed shallots and green onion. Used the whole can of coconut milk. Added some red pepper flakes. I'll be making this again using lime and cilantro next time. This is a keeper.
I made this with Chilean red shrimp and added some lemon zest and extra salt and it was great.
The best summer soup so far this year! I made with Lobster broth, shells left over from another meal. I too thickened by adding extra potato. Perfect for leftover corn and during corn season it is the best! I did cut my shrimp as prefer smaller pieces and used salmon once.