Corn Chowder Fresh Off the Cob
Updated: Apr 17
Here's a beautiful way to use fresh corn when it is available in the summer. When eight ears of fresh corn are sold for $2.00, it's time to produce creative ways to use them. With the summer ending and the season beginning to change, this is a great soup to enjoy on those rainy fall days.
Ingredients
Six cups water
Four ears of corn with husk
One-half whole onion diced
One cup celery diced
Two carrots diced (peel if needed)
One cup soymilk
One tsp. sea salt
One Tbsp. white miso
One tsp. non-toasted sesame oil
One tsp. soy sauce
Parsley, scallion garnish
Fresh and dried thyme for taste
Six baby tomatoes chopped
Toasted croutons (optional) Recipe follows.
Preparation
Wash whole ears of corn and remove outer husks leaving the inner ones that are clean. Cut off both ends.
Bring water and whole corn to a boil—cover and cook for 15 minutes.
Remove corn from stock water and skim or strain any silk left in the pot.
When cooled, remove the husks, and discard them, hopefully to compost.
Cut off the corn from the cob. Set it aside.
Warm up a heavy pan, such as cast iron. Add the oil and diced onion with a dash of sea salt. When the onion turns transparent, add diced celery and carrot.
Simmer together until tender. Add the vegetables to the corn stock. Spoon some of the stock onto the sauté pan to get all the remaining goodness and pour it into the soup pot.
Add sea salt, tomatoes, and corn. Cook on medium-low for 20 minutes. Add soy milk. Melt the miso with a bit of stock to add and soy sauce to taste. Add fresh and or dried thyme. Simmer for another few minutes, do not boil at this stage to keep the enzymes alive in the miso and soy sauce.
Add chopped parsley and scallion to garnish. When adding croutons, do it before serving to keep their crispness.
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This chowder can be kept well in the fridge, ensuring it is cooled. You can also add potatoes for a truer chowder, preferably organic. To make it creamier, blend part of it with an immersion blender.