Chunky Corn Chowder
PREP TIME20 min
COOK TIME15 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
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.