A wonderful way to enjoy summer corn, this is a relatively traditional chowder recipe with one key difference- it uses vitamin-packed sweet potatoes instead of starchy white potatoes. The change is so barely noticeable that I’m hoping it inspires you to make healthy switches in other dishes. This recipe is from The Clean Plates Cookbook ($17; Running Press) by Jared Koch with Jill Silverman Hough.
- 6 large ears organic white or yellow corn, or a combination
- 4 tablespoons/55 grams unsalted grass-fed organic butter or olive oil
- 4 medium-size shallots, cut into 1/4-inch/0.65 cm dice (about 1 cup)
- 41/2 cups/1 liter organic reduced-sodium chicken or vegetable stock
- 1 pound/455 grams yellow-fleshed sweet potatoes, cut into 1/2-inch/1.25 cm dice (about 1 cup)
- 1/2 cup/80 milliliters grass-fed organic milk or nondairy milk
- Fine sea salt to taste
- Freshly ground white pepper to taste
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh chives
- Cut the kernels from the corn cobs, then cut or break the corn cobs in half. Set the kernels and corn cobs aside.
- In a large saucepan or small stockpot over medium heat, melt the butter. Add the shallots and cook, stirring occasionally, until tender, 3 or 4 minutes. Add the corn kernels, corn cobs, stock, and potatoes and bring to a boil over high heat.
- Lower the heat to a simmer and cook until the potatoes and corn are very tender, about 10 minutes.
- Remove the corn cobs from the pot. Transfer about half of the soup to a food processor or blender and process to a puree. Return the mixture to the pot, along with the milk.
- Add salt and pepper to taste and serve hot, garnished with the basil and chives.