Harvest Corn Chowder

How can something so simple taste so amazing? And it’s so easy to make. Use fresh corn when available and remove it from the cob. Store fresh corn in the freezer in re-sealable bags and make a batch of this soup up when you want to revisit the harvest flavours.


  • 5 ears corn (about 1 ½ lbs)
  • 2 tbsp unsalted butter
  • 1 medium onion, finely chopped
  • 1 clove garlic, minced
  • 1 tbsp white wine vinegar
  • 4 ½ cups chicken stock or water
  • Salt and freshly ground black pepper
  • 1 tsp cayenne pepper


  1. Clean the corn of its husks and silks.  Using a sharp knife, remove the kernels from the all the cobs (saving one cob to add to the soup) and set aside.
  2. In a medium saucepan, melt the butter over medium-high heat.  Add onion and garlic; sauté until onion is golden and softened, about 20 minutes.  Add corn kernels and vinegar, stirring to coat.  Add stock and empty corn cob, reduce heat to medium and simmer until corn is tender, about 10 minutes.
  3. Using a slotted spoon, remove corn cob (and discard) and 1 cup of the corn-onion mixture and set aside.  Using an immersion blender, puree soup until completely smooth.  (You can also transfer the soup in batches into a blender or food processor and blend until completely smooth, about 3 minutes per batch).
  4. Return to the saucepan and stir in the reserved corn-onion mixture; reheat until steaming.  Season to taste with salt and pepper.  Serve with cayenne sprinkled on top.



Makes 6 servings

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