Summer Corn Chowder Recipe
Prep Time:
20 minutes
Cook Time:
1 hour, 10 minutes
Servings:
4 Servings
Ingredients
  • 5 ears fresh corn
  • 2 leeks, dark green tops and outer leaves only
  • 3 garlic cloves, smashed
  • 1 jalapeño, sliced
  • 1 teaspoon kosher salt
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon flaky salt
  • 2 tablespoons unsalted butter
  • 2 leeks, white and light green parts only, halved lengthwise and sliced ½-inch thick
  • 1 jalapeño, finely diced
  • 4 garlic cloves, minced
  • 1 cup heavy cream
  • ¼ cup fresh basil leaves, torn
  • 1 teaspoon kosher salt
  • ½ teaspoon white pepper
  • ½ cup crème fraîche
  • ⅓ cup pickled jalapeños, roughly chopped
  • 2 tablespoons chili crisp
  • Fresh basil leaves, for garnish
Directions
  1. Preheat the oven to 425 F.
  2. Line a large rimmed baking sheet with parchment paper.
  3. Cut kernels off all ears of corn and set aside. Break the corn cobs in half.
  4. To make the corn stock, add the cobs, leek tops, smashed garlic, jalapeño, and salt to a large pot. Cover with 8 cups of water.
  5. Bring to a boil, then reduce to a steady simmer. Cook, uncovered, for 45 minutes.
  6. Strain the stock through a fine mesh strainer, pressing firmly on the solids. You should have about 6 cups of stock. Keep the stock warm in the meantime and discard the solids.
  7. To make the roasted corn, spread the corn kernels in a single even layer on the prepared baking sheet. Drizzle with melted butter and sprinkle with flaky salt.
  8. Roast for 20–25 minutes, stirring once halfway, until kernels are golden and caramelized in spots. Remove from oven and set aside.
  9. Begin the chowder: Melt butter in a large heavy-bottomed pot over medium heat.
  10. Add the leeks and jalapeño. Cook, stirring occasionally, until the leeks are completely soft and just starting to turn golden, about 10 minutes.
  11. Add minced garlic and cook 1 minute more, stirring constantly.
  12. Stir in the 6 cups of corn stock and heavy cream.
  13. Add the roasted corn kernels. Bring to a simmer and cook for 10 minutes.
  14. Stir in torn basil leaves. Season with salt and white pepper.
  15. Blend the soup using an immersion blender or standing blender until the texture is creamy but not thin. Taste and adjust for seasonings as desired.
  16. Ladle the chowder into bowls and top with crème fraîche, pickled jalapeños, chili crisp, and fresh basil. Serve right away.