Sweet Corn and Red Potato Chowder

You'll use both the corn and the cob for this recipe.

Serves: 12Hands-on: 10 minutesTotal: 45 minutesDifficulty: Easy

Serves: 12


  • 8 large ears sweet corn, shucked
  • 1 Tbsp. olive oil
  • 2 large onions, peeled and chopped
  • 1 large jalapeño pepper, stem and seeds removed and finely chopped
  • 2 stalks celery, chopped
  • 3 medium potatoes, peeled and cut into ¼" pieces
  • 1 can (15.5 oz.) cannellini beans, drained and rinsed
  • 3½ tsp. salt, divided
  • 4 oz. unsalted butter
  • 3 quarts vegetable stock
  • 1 quart whole milk
  • ¼ tsp. ground black pepper
  • 2 Tbsp. chopped parsley


  • Cut corn kernels from the cob. Reserve the cobs and set kernels aside.
  • In a large soup pot over medium-high heat, heat olive oil for 1 minute. Add the corn cobs, onions, jalapeño, celery, potatoes, and 3 teaspoons salt; cook, stirring often, until onions are translucent, about 5 minutes. Add the butter and cook gently, allowing the vegetables to stew in the butter for about 5 more minutes.
  • Add the vegetable stock and beans. Raise heat to high and bring to a full boil. Lower to a simmer and cook 10 minutes more. Remove the corn cobs.
  • Stir in the milk and season with pepper and remaining salt. Serve sprinkled with parsley.