Corn Chowder

Serves 4, Prep: 30 min.  Cook: 45 min.

The time required to make this delicious chowder is well worth the effort!  Make it for a special occasion like celebrating the first sweet corn of the season!


5 ears fresh corn
1 medium onion
8 basil leaves on stalks
1 bay leaf
4 cups water
2 Tablespoons extra virgin olive oil
3 small to medium red or yellow potatoes
½ teaspoon sea salt
½ cup milk of choice
Black pepper to taste


  1. Using a sharp knife, cut vertically through each row of corn kernels on 3 ears of corn
  2. Rub the cut corn on a cheese grater using the largest holes.  Do over a bowl to collect juice/pulp
  3. Put cobs in a large stock pot
  4. Cut the kernels off the remaining cobs. Set aside
  5. Add the cobs to the pot
  6. Remove outer skin from the onion, add to the pot
  7. Remove basil from stems, add stems to the pot, also the bay leaf
  8. Add 4 cups water. Bring to a boil.  Cook until reduced by 1 cup
  9. Meanwhile dice onion finely and cut potatoes into ½ inch dice
  10. Heat a 2-quart pot over medium heat
  11. Add the oil, then the onion.  After a few minutes add the potatoes and salt
  12. Strain the stock and add 2 cups to the potatoes
  13. Add the grated corn only.  Cook until the potatoes are fork tender.
  14. Now add the whole kernels of corn.
  15. Add the milk.  Add more stock as needed.
  16. Mince the basil leaves, add to the soup along with black pepper.