Who doesn’t love a good corn chowder? Especially during these first cool nights of late summer when local corn is at its peak. Right now fresh corn is coming in weekly from MacLennan Farm in Windsor, Vermont, not too far from our Woodstock store.

Here’s a simple recipe that’s perfect for this time of year.

THE RECIPE

Serves 4

TOTAL TIME: 40 minutes

What You’ll Need:

• 2 tablespoons olive oil
• ½ small yellow onion or 1 large shallot, minced
• 12 ounces red potatoes, ½” inch cubes
• 3-4 ears corn on the cob or 10 ounces frozen corn
• 3 cups miso broth*
• ½ cup canned coconut milk*
• ½ teaspoon sea salt
• ¼ teaspoon coarse ground black pepper
• Salt and pepper to taste
• Sliced chives or green onions, optional
• Toasted sesame oil, optional

Instructions:

1. Remove corn kernels from cobs and set aside.
2. In a stock pot, heat oil over medium heat. Add onion and sauté for 3-5 minutes or until translucent.
3. Add potatoes, corn kernels, cobs, and miso broth. Cover and bring to a gentle simmer. Cook until potatoes are tender. Remove cobs and discard.
4. Stir in cream, salt, and black pepper. Carefully blend the soup to the desired texture in the pot with an immersion blender.
5. Serve garnished with chives and a light drizzle of toasted sesame oil.

*If you don’t have miso broth, use vegetable broth or water with 2-3 tablespoons of miso. You can also use heavy cream in equal amounts for a vegetarian version.