Summer Sweet Corn Chowder
A creamy, chunky chowder made with fresh sweet corn, potatoes and a broth infused with the cobs themselves.
Equipment: Large pot or Dutch oven
Why it's a summer recipe
Sweet corn is a summer icon. Simmering the bare cobs in the broth draws out their milky sweetness, so the soup tastes intensely of corn without needing much cream.
Method
- Cut the kernels from the cobs and set aside. Snap the bare cobs in half.
- Melt the butter in a large pot over medium heat. Cook the onion and celery for 6–7 minutes until soft. Add the garlic for 30 seconds.
- Add the broth, potatoes, thyme and corn cobs. Simmer for 15 minutes until the potatoes are nearly tender.
- Remove and discard the cobs. Add the corn kernels and simmer 5 minutes more.
- Blend about 2 cups of the soup until smooth and stir it back in. Add the half-and-half, heat gently without boiling, and season. Top with chives.
Picking the best produce
Choose ears with bright green, snug husks and moist, light-colored silk. Peel back a little of the husk to check that the kernels are plump. Sweet corn is best cooked within a day or two of buying.
Variations
- Add crisp crumbled bacon on top for a non-vegetarian version.
- Stir in diced roasted poblano pepper for a smoky kick.
Storing leftovers
- Refrigerate for up to 4 days. Reheat gently over low heat.
- Dairy-based soups can separate when frozen; freeze before adding the half-and-half if you plan ahead.
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