Spicy Corn Chowder from 72 Market

Updated June 01, 2017

Chef

Cookbook

LA's Legendary Restaurants

Published by Santa Monica Press

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This soup will warm your insides just as it did for years along the beach city of Venice.

Serves6

CostInexpensive

Easy

Total TimeUnder One Hour

Make Ahead RecipeYes

One Pot MealYes

Type of DishSoup

Ingredients

6 ears fresh corn, silks removed and husks reserved
2 quarts water
3 tbsp canola oil
1 large red bell pepper, seeded and diced
1 small onion, diced
3 stalks celery, diced
3/4 tsp fresh thyme, chopped
3/4 tsp fresh parsley
3/4 tsp fresh ground pepper
3/4 tsp sea salt
1/2 tsp cayenne pepper
dash paprika
sour cream

Instructions

Cut corn from the cob and reserve. Reserve 2 of the husks and cobs, discard the rest.
In a large stockpot, boil the reserved corncobs and husks in two quarts of water for 15 minutes. Strain and reserve liquid. Discard the husks and cobs.
In the same stockpot, heat the oil and sauté the pepper, onion and celery until tender, about 7 minutes.
Add the reserved corn. Stir in the thyme, parsley, pepper and cayenne pepper.
Add reserved cornhusk liquid and bring to a boil. Season with salt and paprika.
Serve in dishes with a swirl of sour cream

Share This Recipe

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Carrot, Celery and Leek Soup with Cornbread Dumplings

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Sweet Corn Soup

To me, there is something bold and regal about a freshly picked ear of yellow corn. It stands tall, wrapped tightly in a husky robe with a scruffy little tuft of brown hair poking out from the crown. Peeling back the layers and removing the strands of silk reveal a golden treasure chest of nuggets of tightly packed flavor. Scraping those corn kernels away from the cob as the milky juices release is a sweet prize reserved only for those in the know.