- Prep time
- 10–15 minutes PT15M
- Cook time
- 55–60 minutes PT60M
- 6–8 servings
This sweet and creamy chowder is a great way to celebrate fresh California-grown corn.
- 8 ears of corn, shucked
- 4 quarts water
- 1 small yellow onion, diced
- 3 tablespoons butter
- 1 teaspoon ground turmeric
- 2 cups diced potatoes
- 2 cups heavy cream
- 2 tablespoons vinegar-based hot sauce, to taste (optional)
- Salt and pepper, to taste
- 2 tablespoons chopped chives, for garnish
Cut the kernels from each ear of corn, reserving both the cobs and the kernels.
In a large saucepan, combine the corn cobs and 4 quarts of water. Bring to a boil and reduce to a simmer for 15 minutes. Turn off heat and allow to steep for 30 minutes. Strain corn broth and reserve.
In a large sauce pot on medium heat, sauté corn kernels and onion in butter for 5 minutes. Add the turmeric and sauté for 1 minute. Add 3 quarts of corn broth and bring to a simmer.
While the corn is simmering, cook the diced potatoes in the remaining corn broth until tender, 4–5 minutes. Drain cooked potatoes and set aside.
Strain the corn and onion mixture from the cooking liquid with a slotted spoon, saving all of the cooking liquid. Puree ⅔ of the corn mixture in a blender on high with enough cooking liquid for it to puree smoothly.
Strain the puree through a fine mesh strainer back into the sauce pot and add back the remaining corn and onion. Bring to a simmer, add heavy cream and hot sauce (if desired). Adjust thickness with any remaining corn broth. Adjust seasoning with salt and pepper, garnish with chives and serve.