Chunky Corn Chowder

Corn chowder

Chunky Corn Chowder

  • Serves: 6
  • Prep Time:
  • Cook Time:
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  • 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.