Summer Corn and Seafood Chowder

Recipe by Kay Chun

Updated August 8, 2025

Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.
Ready In
45 min
Rating
5(8)
Comments
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This recipe gives corn chowder a new twist with coconut milk, which brings deeper, more complex flavor and keeps the meal dairy-free. Fresh summer corn comes with a big bonus: flavorful cobs. Save them for use in any soup that features corn, like this chowder. A quick simmer extracts all of their naturally sweet juices to create a corn-forward broth. The inclusion of cod and shrimp makes this chowder more luxurious (feel free to pick just one or the other, using 1½ pounds of cod or 1 pound of shrimp, if preferred). A final addition of freshly grated ginger brightens the chowder and highlights the delicate seafood.

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Ingredients

Yield:4 servings

  • 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

Ingredient Substitution Guide

Preparation

  1. 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. 

  2. 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.

  3. 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.

  4. Step 4

    Divide chowder among bowls and garnish with chives and more pepper. Serve warm, with bread on the side.

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Ratings

5 out of 5
8 user ratings
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Comments

Kathryn S.

Made pretty much according to the recipe. Delicious. I would add a pinch of red pepper flakes next time.

ShelleyS

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.

Kathryn S.

Made pretty much according to the recipe. Delicious. I would add a pinch of red pepper flakes next time.

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