Chunky Corn Chowder




20 min


15 min


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


  1. Cut the kernels from the corn cobs, then cut or break the corn cobs in half. Set the kernels and corn cobs aside.

  2. 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.

  3. Lower the heat to a simmer and cook until the potatoes and corn are very tender, about 10 minutes.

  4. 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.

  5. Add salt and pepper to taste and serve hot, garnished with the basil and chives.

Good food
people together.
So do
good emails.

  • Hidden
  • Hidden
  • Hidden
  • Hidden