We're particularly impressed with this new chowder recipe, a soup that oozes with fresh sweet flavour of summer corn.

SERVES: 6 to 8

3 tbsp Butter olive oil
1/2 large yellow onion, chopped
1/3 cup diced sweet red bell pepper
1/2 cup carrot, peeled and diced
1/2 cup celery, trimmed and diced
4 to 5 ears of corn, husked, kernels removed (see below), cobs, halved
1 bay leaf (optional)
4-1/2 cups milk
2 to 3 medium Yukon Gold potatoes, peeled and diced
3 tsp Kosher salt
1/2 tsp freshly ground black pepper
1 tsp fresh thyme leaves (optional)


TIP: To remove kernels, once husked, trim wide end horizontally to make a flat surface. On a large cutting board, stand up cob vertically and with a sharp paring knife slice off kernels, rotating until complete. For this recipe break bare cobs in half and set aside.

In a large pot, on medium heat, place olive oil, onion, pepper, celery and carrot. Cook about 5 minutes. Add bare corn cobs and reduce to a simmer. Add milk and bay leaf. Bring to a boil, then reduce heat to very low simmer to prevent scalding the bottom of pot. Cover pot and cook for 20 minutes. Remove lid, then add potatoes, salt and thyme to the pot. Increase heat to a standard simmer, then reduce heat to a lower simmer, covered, and cook for another 10 minutes. You can prepare this part of the recipe in advance.

Before serving, discard the cobs and bay leaf. Add fresh corn kernels and black pepper. Bring the soup to a simmer and cook for another 5 minutes until potatoes are fork tender. Serve with a drizzle of spicy infused olive oil.

Our recipe was inspired by simplyrecipes.com