This sweet and creamy chowder is a great way to celebrate fresh California-grown corn.

Preparation

Cut the kernels from each ear of corn, reserving both the cobs and the kernels.

In a large saucepan, combine the corn cobs and 4 quarts of water. Bring to a boil and reduce to a simmer for 15 minutes. Turn off heat and allow to steep for 30 minutes. Strain corn broth and reserve.

In a large sauce pot on medium heat, sauté corn kernels and onion in butter for 5 minutes. Add the turmeric and sauté for 1 minute. Add 3 quarts of corn broth and bring to a simmer.

While the corn is simmering, cook the diced potatoes in the remaining corn broth until tender, 4-5 minutes. Drain cooked potatoes and set aside.

Strain the corn and onion mixture from the cooking liquid with a slotted spoon, saving all of the cooking liquid. Puree ⅔ of the corn mixture in a blender on high with enough cooking liquid for it to puree smoothly. Strain the puree through a fine mesh strainer back into the sauce pot and add back the remaining corn and onion. Bring to a simmer, add heavy cream and hot sauce (if desired). Adjust thickness with any remaining corn broth. Adjust seasoning with salt and pepper, then garnish with chopped chives.