Because so many new corn hybrids have extended the corn season, we have the opportunity to make fresh corn chowder more often than in the past. Nothing can equal the sweet, rich flavor of the “milk” from fresh corn cobs when they are used in the stock. Our version has no cream, but is plenty rich without it.

SERVES 6 to 8.

INGREDIENTS

• 8 ears sweet corn
• 2 tablespoons vegetable oil or butter
• 1 medium onion, chopped
• 2 medium carrots, diced
• 2 stalks celery, diced
• 3 medium potatoes, cubed (should have 3 cups)
• 5 cups Vegetable Stock
• 1 teaspoon salt (or more to taste)
• 1 teaspoon fresh herbs, chopped (optional)
• fresh ground pepper to taste

INSTRUCTIONS

1. Use 2 methods to remove kernels from the cob so that you will have different textures.
2. Cut the kernels from 4 of the ears: Starting at the tip of each ear, cut straight down, leaving about 1/8 inch of pulp on the cob.
3. Scrape the kernels from the remaining 4 ears: With a sharp knife, slice down the center of a row from the tip to the end of the ear.
4. Repeat until you have sliced every row.
5. Lay the corn over a bowl, and scrape the kernels with a knife, pushing the “milk” from the corn. Go around the whole ear, extracting as much of the milk as you can. Use the cobs when making your stock.
6. Sauté onions in butter or vegetable oil for 3 to 5 minutes.
7. Add carrots and celery and sauté another 5 to 8 minutes or until the vegetables are soft. Add potatoes, cut and scraped corn, and stock. Season with salt, herbs, and fresh ground black pepper to taste. Cover and simmer
   20 to 30 minutes.
8. Remove 2 cups of the soup and puree in a blender. Add the puree back to the soup.
9. The soup is now ready to serve, or may be kept at a low simmer until ready to serve.