Potato-Corn Chowder

by Laura FrerichsTastemaker in Residence - Serves 3-4 From Full Moon Feast Cookbook by Jessica Prentice.

With a brief cold snap in mid-August in Minnesota, we are heading away from gazpacho and back towards hot soup and grilled cheese sandwiches (albeit with a fresh tomato slice between each grilled cheese!). To celebrate the time of fresh sweet corn, this is a comforting yet light chowder that is satisfying whether the weather is chilly or warm.  

4 ears corn on the cob                                        
1 carrot, diced small
1 quart filtered water or light chicken broth
2 lbs potatoes, cut into chunks                                
2-3 Tbsp butter/olive oil
1 bouquet garni                                                    
Salt and pepper to taste
2 med. or 3-4 small onions                                               
¾ cup cream, crème fraîche, or half-and-half                                                                                        A few parsley stems, minced Crème fraîche, for garnish Chives or scallions, for garnish


  1. Cut kernels off corn cobs into bowl and scrape the corn “milk” into bowl as well. Reserve.
  2. Make a quick corn stock by simmering the cobs in quart of filtered water or broth, covered, for about 20 minutes.
  3. In a heavy-bottomed pan, melt butter or heat olive oil and sauté the onions or leeks until translucent. Add parsley and carrot and cook through. Add potatoes and enough corn stock to cover (if you don’t have enough stock, add a little milk or water). Add bouquet garni to the pot, bring to a boil, and simmer (covered) until the potatoes are soft. Add the corn kernels, salt, and pepper. Return to a simmer. Remove from the heat. Remove the bouquet garni. Add the cream, half-and-half, or crème fraîche, taste, and adjust the salt and pepper to taste. Serve with a dollop of crème fraîche and minced scallions or chives.