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Light Corn Chowder with Fresh Basil

(recipe, Keri Fisher)


  1. 6 cups chicken or vegetable stock
  2. 5 medium ears corn, kernels removed and cobs reserved (about 4 cups corn)
  3. 1½ lb. red bliss potatoes, diced (about 4 cups)
  4. 4 Tbsp. unsalted butter, cut into 4 pieces
  5. 1 medium sweet onion, diced
  6. 7 oz. smoked turkey ham, diced
  7. ¼ cup flour
  8. 4 cups whole milk
  9. 1 medium red bell pepper, diced (about 1 cup)
  10. ¼ cup fresh basil, finely chopped
  11. Salt and pepper to taste


  1. Combine chicken stock, corncobs, and potatoes in a large pot; cover and bring to a boil. Reduce heat to medium-low and simmer until potatoes are tender, about 10 minutes.
  2. While the potatoes are cooking, melt 2 tablespoons butter in a large heavy-bottomed stockpot over high heat. Add the onion and turkey ham and cook until the onions begin to soften and the turkey is browned at the edges, about 5 minutes. Add the corn and cook until deep yellow and soft, about 5 minutes longer. Add the flour and cook, stirring constantly, until evenly distributed and just beginning to brown, about 2 minutes.
  3. When the potatoes are cooked, remove the corncobs from the stock and discard them. Add the stock and potatoes to the stockpot with the corn. Add the milk and bring the mixture to a boil. Reduce heat to medium-low and simmer until thickened, about 2 minutes. Add the red pepper and basil and stir to combine. Season to taste with salt and pepper.


Need more ideas for summer's bounty? Read Keri Fisher's article on the seasonal harvest.