Summer calls for lighter meals, and this chowder delivers with a healthier take on a classic. The soup is thickened by pureeing part of it in a blender, eliminating the need for flour or cream. Fresh sage and a hint of chile pepper flakes give it a subtle, smoky flavor. We suggest using grilled or roasted corn but thawed frozen kernels will work well in a pinch.
| Level: | Easy |
| Total: | 15 min |
| Prep: | 5 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- 2 teaspoons olive oil
- 1 medium onion, chopped fine
- 2 cups cooked corn kernels (from 2 large ears)
- 2 medium Yukon gold potatoes, diced 3/8 inch thick
- 6 fresh sage leaves, chopped
- Generous pinch of chile pepper flakes, plus more for garnishing
- 1/2 teaspoon sea salt, plus more as needed
- 3 cups vegetable stock or Corn Broth, recipe follows
- 5 cooked ears of corn
- 1 teaspoon kosher salt
- 10 whole peppercorns, black or white
- 2 cloves garlic, smashed
- 1 dried bay leaf
- 1 medium onion, peeled and cut in half
Instructions
- Heat the oil in a 4-quart pot until shimmering. Add the onion and saute until lightly golden, 1 to 2 minutes. Add the corn, potatoes, sage and chile pepper flakes; saute for 1 minute. Season with salt. Stir in the broth and bring to a boil. Reduce the heat to medium low and simmer until the potatoes are tender when pierced with a fork, about 5 minutes.
- Carefully pour half the mixture into a blender and puree until smooth-remember the soup is hot, so be careful. Stir the pureed mixture back into the pot with the remaining soup. Taste the soup and add more salt, if desired. Ladle into bowls, garnish with a few chile flakes and serve hot.
- Using a sharp knife, cut the kernels off the cob (see Cook’s Note); reserve the kernels for a later use.
- Using the side of a spoon or a butter knife, scrape down the sides of the cobs into a deep stockpot to release the “milk” and loosen any bits of corn. Add 8 cups water to the pot, along with the salt, peppercorns, garlic, bay leaf and onion. Bring to a boil over medium-high heat. Reduce the heat to medium low and let the broth cook for 20 minutes. Let cool slightly.
- Pour the broth through a fine-mesh sieve to strain out the vegetables and bits of corn (a pot lined with cheesecloth works well too). The broth is now ready to use as a base for soups, stews and sauces. If not using immediately, transfer to glass jars and let cool completely. Store tightly covered in the fridge for up to 1week, or in the freezer for up to 2 months.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 380 |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Carbohydrates | 81 g |
| Dietary Fiber | 10 g |
| Sugar | 11 g |
| Protein | 11 g |
| Cholesterol | 0 mg |
| Sodium | 725 mg |
Reviews
I will be making corn stock forever now – what a pure corn flavor it has! The natural sweetness is astonishingly good and I had to keep myself from sticking my face in the bowl. My change was sweet potatoes and chili powder but that’s it – definitely a keeper!
I combined the “broth” step into the chowder step. I didn’t want to toss out any of that flavor. I puréed the broth, then added in the chowder ingredients. I had left-over crab and added that to warm up just before serving. It was delicious!
Shrimp would also be a great addition.
It’s very tasty and very easy to make. Kids love it!