Adapted from Natasha’s Kitchen by Michelle Scorrano
2 cups chicken broth
¾ cup milk (any kind will work. For creamier soup, use whole or 2% milk.)
½ c heavy cream
2 corn cobs (*see recipe below)
1 tablespoon neutral oil
¾ cup white onion, small dice
½ cup carrots, small dice
½ cup celery, small dice
½ pound white potato, ¼” pieces
2 ears of corn (~2 cups) (*reserve cobs for stock above)
2-3 teaspoons salt
¼ teaspoon black pepper
¼ teaspoon red pepper flakes (optional)
2 tablespoons chives, garnish
How to Make Corn Stock:
Cut the kernels from the cobs and place in a medium stockpot.
Add broth, milk, and heavy cream to stockpot. Bring to boil then reduce heat and simmer uncovered for 20 minutes while making chowder. Use tongs to remove and discard cobs before using corn stock in step 3.
How to Make Corn Chowder:
Place a medium size stockpot over medium/high heat. Add oil.
Once oil is hot, add onion, celery, and carrots, and cook uncovered, stirring occasionally, until onion is soft (7-8 mins).
Add potato, corn, salt, black pepper, and red pepper flakes (optional). Stir.
Add corn stock to pot and bring to a light boil then simmer uncovered for 10-15 minutes, or until potatoes are tender.
Scoop ¾ cup of broth with vegetables into a separate bowl or measuring cup. Use a immersion blender to thoroughly blend the broth and vegetables. Once the broth is smooth, add back to soup and stir. Season with salt and pepper to taste. Ladle into bowls and garnish with chopped chives.