Sweet and Creamy Corn Chowder

When fresh corn is in season, make this sweet, crunchy, creamy corn chowder. Use the cobs, the kernels, the silk, and even the corn husks.

Prep Time 10

Cook Time 45

Course Soup

Servings 6

2 Tablespoons Extra Virgin Olive Oil
1 Tablespoon butter
1 cup diced onion
1 cup diced celery
3 cups diced summer squash any kind of summer squash works
2 cups diced red potatoes or yukon gold use a creamy potato, not a russet
2-4 ears of corn for 1 1/4 cup corn kernels and reserved cobs and light green leaves for 1 1/4 cup corn kernels and reserved cobs and light green leaves
½ cup all purpose flour
1 cup whole milk
4 cups veggie stock or chicken stock
1 ¼ teaspoons dried marjoram or 1 Tablespoon fresh chopped marjoram
¼ teaspoon ground black pepper
¾ cup diced ham optional
1 sliced scallion green onion, or a few chives or garlic chives to garnish optional but delicious
Handful of Micro cilantro, basil, micro onion to garnish, optional optional but delicious

In a large stock pot, add 4 cups of veggie or chicken stock. Add the reserved corn cobs and the light green leaves you pulled off the corn. Don't use the outside tough leaves. You can also add the corn silk to the stock pot. Bring the pot to a simmer and allow to infuse for at least 20 minutes.
4 cups veggie stock or chicken stock, 2-4 ears of corn for 1 1/4 cup corn kernels and reserved cobs and light green leaves
Start this step before you start chopping the rest of your veggies and it will be ready just when you need it. Feel free to drop any veggie parts discarded from the veggies you chopped such as onion ends, celery ends, scallion roots, potato ends, or squash ends into the simmering stock.

Heat olive oil and butter in a large pot over medium heat. Add onion and celery, cook until soft and onion is translucent. Add marjoram.
2 Tablespoons Extra Virgin Olive Oil, 1 Tablespoon butter, 1 cup diced onion, 1 cup diced celery, 1 ¼ teaspoons dried marjoram or 1 Tablespoon fresh chopped marjoram
Add squash and cook until softened, about 4 minutes.
3 cups diced summer squash any kind of summer squash works
Sprinkle flour over the veggies and cook for another minute, stirring constantly.
½ cup all purpose flour
Strain the broth, and add a ladle to the mixture and stir in. Repeat. Add the remaining broth and milk. Simmer until the potatoes have soft and cooked through.
2 cups diced red potatoes or yukon gold, 1 cup whole milk, 4 cups veggie stock or chicken stock
Add next ½ cup of corn and ham (if using) and cook until 5 minutes. Season with pepper and salt.
¾ cup diced ham, 2-4 ears of corn for 1 1/4 cup corn kernels and reserved cobs and light green leaves
To serve, ladle into bowls, top with a few tables spoons of the final ¼ cup of corn, a handful of microgreens, and scallions. Finish with a swirl of fruity olive oil.
¼ teaspoon ground black pepper, 1 sliced scallion green onion, or a few chives or garlic chives to garnish, Handful of Micro cilantro, basil, micro onion to garnish, optional

Keyword chowder, corn, soup, summer