New Corn Chowder

Chef Richard 8 Servings 30 minutes

Simmering the corn cobs in broth gives the soup a deep corn flavor.


  • 6 ears corn on the cob, husked
  • 4 cups chicken broth
  • 2 tablespoons butter
  • 1 onion, diced
  • 2 tablespoons all-purpose flour
  • 2 Idaho potatoes, peeled and diced
  • 2 ounces cured ham, diced
  • 1 red pepper, roasted, peeled, seeded, and diced
  • 3 scallions, thinly sliced on the bias
  • Tabasco or similar hot pepper sauce
  • Cider vinegar
  • Salt to taste
  • Freshly ground black pepper to taste


  • Cut the kernels from the cob and set them aside. Place the cobs in a soup pot and cover with the broth. Bring to a simmer over medium heat and simmer gently for about 30 minutes.
  • Discard the corn cobs and strain the broth.
  • Return the soup pot to medium heat and heat the butter. Add the onion and sauté, stirring frequently, until limp. Add the flour and continue to cook, stirring, for another 5 minutes.
  • Add the broth to the onion mixture, whisking to remove any lumps; bring to a simmer.
  • Add the potatoes and corn kernels. Simmer for 20 minutes, until the potatoes are tender.
  • Add the diced ham and pepper, and continue to simmer for 5 minutes.
  • Add the scallions and season to taste with Tabasco, vinegar, salt and pepper.

Preparation Notes: This soup can be prepared in advance through step 6, then refrigerated or frozen. Return the soup to a simmer before adding the scallions and seasonings.

Serving Suggestions: Make a smooth purée of avocado and squirt it over the soup in a random pattern, or add chunks of avocado at the last moment. Cut corn tortillas into wedges, toast them in a hot oven until crisp, and float them on the soup.