3½-4cupsfresh corn kernelsmilked, from 4-5 ears of corn, reserve the cobs
1cupmilk1%
salt and pepper to taste
2tablespoonsfresh chopped chives to garnish
Instructions
Place a large, thick-bottomed pot over medium heat.
Add olive oil.
Add onions and saute while stirring occasionally for about 8-10 minutes or until they begin to soften. Season with salt and pepper to taste.
Add the celery and minced garlic and sauté for about a minute.
Add the vegetable stock, the diced and grated potato, a bay leaf, paprika and the reserved corn cobs.
Bring to a boil.
Reduce heat and simmer for about 10-15 minutes or until potatoes are tender.
Add the corn and simmer for about 2-3 minutes.
Add the milk and heat through.
Discard bay leaf.
Season to taste with salt and pepper.
If desired, garnish with fresh chopped chives before serving.
Notes
Cook your fresh sweet corn the day you purchase it for the best results.
For a creamier version, transfer 1-2 cups to a blender, process until smooth then pour back into the pot of soup.
Add an extra potato if a thicker broth is desired.
For extra heat, add a pinch or so of red pepper flakes.
Replace the Yukon gold potatoes with any other yellow or red skin variety.
Store leftover chowder in the refrigerator for up to 5 days.
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.