This brothy, aromatic chowder is light enough for summer. Simmering the scraped corn cobs directly in the soup concentrates the corn flavor, making the most of the season's sweet bounty.
With extra uncooked corn from a party, we made this soup. The only thing we did differently was to reserve 3 cups of the corn. Then used an immersion blender to puree about 1/4 of the soup. We added the corn and a diced red pepper for color and simmered for about 10 minutes, then served it. The reserved corn and red pepper were still nice and crispy fresh. Delicious!
This is a wonderfully easy and delicious recipe. I used some late season Jersey corn and it was wonderful. I did a few things differently. I pureed 1.5 cups of the corn mixture to give it more creaminess. I also let it simmer for about an hour to thicken. It was a great, easy soup
