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Made with corn stock, this chowder has a clean, fresh picked corn flavor.  Spiced with thinly sliced chorizo pieces, it’s the perfect dish to say good-bye to summer and hello to fall.

INGREDIENTS
Corn Stock

Pale Green Inner Leaves of Corn Cobs
6 corn cobs, kernels removed and reserved for the soup
2 peppercorns
5 stems fresh parsley
5 stems fresh thyme
1 bay leaf

INSTRUCTIONS
Shuck the corn, saving the inner light green leaves. Discard the silks and outer leaves. Remove the corn kernels from the cobs and set aside to save for the chowder.  Break the cobs in half and add the cobs, 1/2 the inner corn leaves, peppercorns, parsley, thyme, bay leaf, and 10 cups water to a large pot. Add the remaining corn leaves on top and bring to a boil over high heat. Reduce heat to medium and simmer for 1 1/2 hours. Strain, discard solids, and measure the remaining stock. If you have more than 4 cups, return to a clean stock pot and reduce to 4 cups. Use immediately or refrigerate or freeze until ready to use.

INGREDIENTS
Fresh Corn Chowder
2 tablespoons olive oil, divided
12 ounces chorizo, thinly sliced
1 1/2 cups diced onions
4 cups corn stock
6 cups corn kernels
Kosher Salt
Black Pepper
1 pound fingerling potatoes
1 tablespoon fresh thyme
Pinch cayenne
2 cups half and half
fresh thyme for garnish

INSTRUCTIONS
Heat 1 tablespoon of oil in a large stock pot. Add chorizo and sauté until beginning to brown, about 3 minutes. Using slotted spoon, transfer chorizo to small bowl leaving the remaining oil in the pan. Cool the chorizo slightly. Saving a few whole pieces of chorizo for garnish, slice the rest of the chorizo slices in half and set aside.

 

Over medium-high heat, add onion to chorizo pan with 1/4 cup of corn stock. Using a flat sided wooden spoon, remove any brown bits from the bottom of the pan. Cook until the brown bits have dissolved into the stock and add the corn, 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper and stir in. Sauté over medium-high heat until onion and corn starts to soften, 5 to 6 minutes. Add potatoes and stir about 2 minutes longer. Add the remaining stock, thyme, and cayenne. Bring to a boil, then reduce heat to medium and simmer uncovered until potatoes are tender about 15 minutes. Add the half and half and the chorizo. Simmer uncovered until heated through, for about 2 minutes longer. Season chowder with salt and pepper to taste and simmer until thick.