Corn Chowder-Daley

The genius of this chowder is that it tastes creamy without a drop of cream. Two-thirds of the corn gets simmered in chicken stock until soft, then blended smooth into a silky, naturally thick puree. The corn’s own starch does all the thickening work that butter and flour would do in a traditional chowder.

The remaining third of the corn goes in whole at the end, along with diced red bell pepper, which keeps the chowder textured and visually pretty. Fresh rosemary, thyme, and chopped basil build the herbal layer, with just a breath of cayenne for warmth.

For the best flavor, use fresh summer corn cut straight off the cob. Frozen works year-round and is surprisingly good; canned works in a pinch but tastes noticeably blander.

Kitchen Tips

• Scrape the cobs with the back of a knife after cutting off the kernels. That milky liquid adds body and sweetness to the chowder.
• Use an immersion blender right in the pot if you have one; you’ll save washing the blender.
• Add the bell pepper late so it keeps its crunch and bright color.
• Season with salt at the end. Chicken stock brings plenty; tasting first prevents oversalting.

Variations

• Add diced cooked bacon or smoked ham for a traditional smoky chowder flavor.
• Swirl in a spoonful of heavy cream or coconut milk at the end for extra richness.
• Top with fried tortilla strips or crushed corn chips for Mexican-inspired crunch.