Corn Chowder

This creamy, flavorful soup is a great way to make the most of fresh-shucked summer corn.

Hands-On Time: 30 minutes
Ready In: 1 hour, 15 minutes
Yield: about 12 cups


    6 ears yellow corn, kernels cut off cobs (4 cups), and cobs reserved*
    4 cups chicken or vegetable stock
    4 cups water
    2 bay leaves
    1/2 teaspoon dried oregano
    2 tablespoons olive oil
    2 tablespoons butter
    1 1/2 pounds Yukon Gold potatoes (about 4), peeled and diced
    1 1/2 cups diced celery
    1 cup diced onion
    1 cup finely chopped smoked turkey
    1 cup heavy cream
    Salt and fresh black pepper to taste
    Chopped fresh basil


  1. To make stock, bring 2 cups kernels, reserved cobs, stock, water, bay leaves, and oregano to a boil in a 6- to 8-quart pot. Simmer over medium heat, uncovered, until reduced to 2/3 of original amount (to about 6 cups), about 30 minutes.
  2. While corn stock simmers, heat oil and butter in a saucepan over medium heat until butter is melted, then cook diced vegetables and remaining corn kernels, stirring, until cooked through, about 10 minutes.
  3. Remove cobs and bay leaves from stock. With a hand blender (or in batches in a standing blender), purée stock until smooth, about 2 minutes. Add vegetable mixture and turkey and cook, covered, over medium heat 10 minutes more to blend flavors. Add cream, salt, and pepper. Garnish with basil.

*For cornier flavor, scrape bare cobs with a knife and add the "milk" to corn kernels.

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