- Prep time
- 10-15 minutes
- Cook time
- 55-60 minutes
- 6-8 servings
This sweet and creamy chowder is a great way to celebrate fresh California-grown corn.
- 8 ears of corn, shucked
- 4 quarts of water
- 1 small yellow onion, diced
- 3 tablespoons butter
- 1 teaspoon ground turmeric
- 2 cups heavy cream
- 2 tablespoons vinegar-based hot sauce or to taste (optional)
- Salt and pepper to taste
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.