Makes about 7 1/2 cups; 6 to 8 servings

Executive chef Guy Sockrider makes the chowder with about three times as much whipping cream as broth. This somewhat less indulgent version is still very smooth and creamy; in fact, it's quite velvety even if you reduce the cream to only 1 cup and add 1 more cup chicken broth. Garnish bowls with chive spears, if desired, and edible flowers such as blue rosemary blossoms or golden calendula peels.

How to Make It

Step 1

Husk the corn and discard the silk. Rinse corn. In a 5- to 6-quart pan over high heat, brown 2 ears, turning as needed to toast all sides, until kernels are speckled dark brown, about 10 minutes. Let corn cool. Rinse out pan.

Step 2

With a sharp knife or corn cutter, cut the toasted corn from the cobs; set aside 1/2 cup of the kernels. Also cut corn from remaining cobs.

Step 3

Return pan to high heat; add butter, celery, onion, thyme, and garlic. Stir often until vegetables are slightly browned, 3 to 5 minutes.

Step 4

Add all of the corn except for the reserved 1/2 cup toasted kernels. Also add potato, broth, and cream. Stir to mix, then bring to a boil, cover, and reduce heat. Simmer gently, stirring occasionally, until potatoes are easy to mash, about 20 minutes.

Step 5

In a blender, whirl the cooked mixture, a portion at a time, until smoothly puréed. Rub the purée through a fine strainer back into the pan. Add salt and pepper to taste. Bring to a boil over high heat, stirring often.

Step 6

Ladle the soup into bowls and top equally with the reserved browned corn kernels.

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