I make this corn chowder every September.It's perfect for the transition from summer to fall—cozy and comforting, but still filled with fresh produce.Every September, I do my best to hang on to summer for as long as possible.

I still go to the beach.My fridge is still full of summer produce.But then one day, the temps dip, and I find myself craving soup.

Could it be that I’m actually ready for fall?That’s when I make this corn chowder recipe.I think of it as a compromise.It’s packed with peppers and sweet corn, two of my favorite summer veggies, but it’s also cozy and comforting—a perfect early fall meal.

I made my first batch earlier this week, and it totally hit the spot.I have a feeling it will be on repeat around here all September long.Here’s why I love this corn chowder recipe:It uses the corn kernels AND the cobs.Waste not, want not! Instead of tossing the corncobs right away, I simmer them in the soup to deepen the corn flavor.

It’s sweet and savory.The corn gives this recipe a delicious natural sweetness.To balance it, I add celery, Old Bay seasoning, onion, garlic, thyme, and smoked paprika.

I love this sweet and savory combination of ingredients! It’s super comforting.I blend part of the soup before serving, which thickens the broth and makes it nice and creamy.With chunks of potato and corn in there too, it’s so cozy and satisfying!If you’re looking for the right recipe for this transitional season, I hope you’ll try this cho

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