Summer Corn Chowder

READY IN: 1hr 20mins
YIELD: 6 bowls




  • Husk the corn and roast/grill the ears until they just begin to show some char.
  • Cut the corn away from the cobs, put corn kernels into a bowl for later, break up the cobs and place into a stock pot.
  • Cover the cobs with the water and set to boil for 30-40 minutes in high heat to make corn stock.
  • Dice the onion, carrot, jalapeno, garlic and potato and sweat over medium heat with the butter and oil for 10 minutes.
  • Add about a quarter of the corn stock and a quarter of the reserved corn kernels to the veggies and simmer for another 15-20 minutes or until the potato is fully cooked and soft.
  • Add the remaining corn kernels and the chicken base to the remaining corn stock in a medium stock pot. Simmer for 20 minutes.
  • Remove the vegetables from the heat, add the cream and blend using an immersion blender or upright blender until silky smooth.
  • Combine both sets of ingredients in the medium stock pot and stir to combine. Taste to ensure adequate salt.
  • The optional ingredients can be used as garnish, I like to use the lime zest and the cayenne powder to make a Mexican Street Corn soup, or the basil and tomato to make is taste fresher/lighter.