Grilled Corn & Basil Chowder (stovetop)

Serves 6 · 30 min prep · 35 min cook

Ingredients

• 6 large fresh corn ears
• 3 tbsp unsalted butter
• 1 tbsp extra-virgin olive oil
• 1 medium yellow onion
• 2 celery stalks
• 3 garlic cloves
• 1 lb Yukon Gold potatoes
• 4 cups vegetable or chicken broth
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 3/4 cup packed fresh basil leaves
• 1 1/2 tsp kosher salt
• 3/4 tsp freshly ground black pepper
• 1/2 tsp smoked paprika
• 2 tbsp chopped fresh chives
• 1/2 for juice lemon

Instructions

1. 1Char the shucked corn directly over a gas burner flame or under a hot broiler, turning until kernels are blistered and fragrant in spots, about 6 to 8 minutes total. Cool slightly, then stand each ear and slice off the kernels; scrape the cobs with the back of the knife to capture the milky pulp.
2. 2In a heavy Dutch oven or large soup pot, melt the butter with olive oil over medium heat. Add diced onion and celery with salt and cook, stirring, until translucent and sweet-smelling, about 6 to 8 minutes.
3. 3Stir in minced garlic and smoked paprika and cook just until aromatic, about 30 seconds, so nothing browns too hard. Add the diced potatoes and toss to coat in the fragrant fat.
4. 4Pour in the broth and bring to a lively simmer. Cook uncovered until the potatoes are fork-tender, about 12 to 15 minutes, skimming any foam if it rises.
5. 5Stir in most of the corn kernels and all the scraped corn milk, reserving a small handful of charred kernels for garnish. Simmer 5 minutes more so the soup tastes deeply of summer corn.
6. 6Reduce heat to low and stir in the milk and cream. Warm gently without boiling so the dairy stays silky; taste and season with salt and pepper until the chowder is balanced and savory.
7. 7Use an immersion blender to partially puree the soup right in the pot, leaving plenty of potato and corn texture for a rustic, spoonable body. Alternatively, blend two ladles in a countertop blender and return them to the pot.
8. 8Tear in most of the basil and squeeze in a little lemon juice, then simmer one more minute off a hard boil. The basil should perfume the pot without turning dark.
9. 9Ladle into warm bowls or a big tureen for the table. Top with reserved charred corn, remaining basil, and chives so the chowder looks as fresh as it tastes. Serve with crusty bread for a shareable midday spread that reheats beautifully for weekend guests.