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Kernel-to-Cob Corn Chowder

Course Soup
Servings 4 servings
Author Anne-Marie Bonneau, author of The Zero-Waste Chef

Ingredients

  • 4 ears of corn on the cob with husks and silks
  • 8 cups water
  • ½ cup raw cashews
  • 2 tablespoons olive oil
  • 3 garlic cloves minced
  • 1 (1- inch) piece of fresh ginger, minced
  • 1 large onion chopped
  • 1 to 2 serrano or jalapeño peppers minced, with seeds
  • 2 celery stalks including leaves, chopped
  • 1 tablespoon dried oregano
  • 2 small red potatoes cubed
  • 1 tablespoon fresh lime juice from 1 lime, or more as needed
  • 1 teaspoon salt or more as needed
  • Chopped fresh cilantro
  • Red pepper flakes (optional), to serve

Instructions

  • Remove the husks and silks from the corn. Scrub the ears well. Use a sharp knife to cut off the kernels.
  • Place the cobs, husks, and silks in a large pot with 8 cups of water and cover. Bring to a boil over high heat, turn down the heat to medium-low, and simmer for 30 to 45 minutes, until the broth turns golden and fragrant and tastes sweet. Strain through a sieve; you’ll need approximately 5 cups of broth.
  • Place 1 cup of the hot broth in a blender and add the cashews; let soak for 10 minutes.
  • Heat the olive oil over medium heat. Add the garlic, ginger, onion, peppers, and celery and sauté until softened, 5 to 10 minutes. Stir in the oregano. Add the corn kernels and the potatoes, and stir until coated.