Nothing tastes better on a cool autumn day than a bowl of hot soup. In early fall, when fresh sweet corn is still readily available, this sweet corn chowder will warm the soul.
½ cup diced sweet onion
½ cup diced celery
3 medium Yukon Gold potatoes, peeled and diced
6 Tbl unsalted butter
3 ears fresh sweet corn
1 can good quality chicken broth
+/- 1 cup half-n-half
Milk for thinning
Pepper (or white pepper)
Prep onions, celery and potatoes. Put butter into large heavy sauce pot on medium low heat. When butter has melted, add prepped vegetables all at once. Saute. Meanwhile, cut the kernels from the ears of corn, scraping the cobs with the back of your knife to release as much corn “milk” as possible. Place half the kernels into a blender with about ¼ to 1/3 of the chicken broth. Blend on highest speed until the kernels are as pureed as possible.
Add the remaining chicken broth to the pot and bring to a boil. Pour the pureed corn into a fine mesh strainer and hang over a bowl to catch the liquid. Place unpureed corn and corn milk into the pot and stir. While vegetables finish cooking, press corn against strainer mesh with spatula until all liquid has drained. Dispose of unstrainable corn residue.
Pour pureed corn liquid into pot and stir. At his point, the liquid in pot should begin to thicken. Once potatoes are done, reduce heat and pour in the half-n-half a little at a time while stirring. Watch the consistency closely and gauge your amount of half-n-half according to personal taste. (If it is too thick for you, just add a little milk.)
Taste. Use salt and pepper sparingly, as this chowder is very sweet and does not require much additional seasoning.