Boistfort Valley Farm
Community Supported Recipe Box

Potato Corn Chowder


  • 3 ears corn, shucked
  • 1 1/2 quarts vegetable broth (low sodium preferred)
  • 1 1/2 pounds potatoes, scrubbed and cut into 1/2-inch cubes (2 1/4 cups)
  • 1 medium onion, chopped
  • 1 large carrot, halved lengthwise, then sliced 1/4 inch thick
  • 2 vegetable boullion cubes (I like Rapunzel vegetarian cubes with no salt added)
  • 1 tablespoon olive oil
  • 1 bell pepper, chopped
  • 2 Tablespoons chopped Italian parsley
  • 1 medium bay leaf
  • 2 cups heavy cream
  • 1/2 teaspoon white pepper
  • 1/8 teaspoon cayenne


dish: soup
season: fall

Cut corn from each cob, then hold cob upright in a bowl and scrape with knife to extract "milk."

Bring cobs, water, broth, potatoes, carrots and 1/2 teaspoon salt to a boil in a large pot, covered, then boil, covered, stirring occasionally, until potatoes are tender, about 15 minutes. Discard cobs.

Meanwhile, sauté onion with oil until soft. Add bell pepper and continue to sauté until both are soft and fragrant. Add onions and pepper to the pot, along with corn and its "milk," thyme, and bay leaves. Reduce heat to low and cook, covered, stirring occasionally, until carrots and potatoes are soft.

Stir in cream and gently simmer uncovered. Do not boil, especially if you substitute milk or half and half. Stir in white pepper, cayenne, and salt to taste. Discard bay leaves and thyme sprigs.

Adapted from Gourmet, July 2008, Recipe from River Ranch Lodge, Lake Tahoe, CA