What I love most about this chowder is its golden yellow hue and full sweet taste of fresh corn just of the cob. Over many summers of fresh corn bounty, I have explored every way imaginable to obtain a more pronounced corn taste in my corn soups, and the method presented here is “numero uno” thus far.
It is also perhaps the easiest method, as it involves pureeing the corn kernels with stock before the cooking begins. Thus, there is no scalding, dripping soup to ladle into a processor. In addition, this method allows for both a puree of corn, corn kernels, and a variety of colorful, perfectly cooked diced vegetables, which really enliven the whole effect.