corn chowder

This chowder comes to us from Chef Wayne Jacob at Kendal in Oberlin, Ohio.  It was featured in the “Prevent and Reverse Heart Disease Cookbook” by Ann and Jane Esselstyn. You have an option to use wine or vegetable broth, we like the vegetable broth.  It serves 4


  • 1 shallot, chopped (1/2 cup)
  • 1 large stalk celery, chopped (1/2 cup)
  • 2 cups vegetable broth( we recommend Pacific brand low-sodium) or white wine
  • 1 16 oz bag of frozen sweet corn, thawed, or kernels from 5 to 6 ears fresh sweet corn
  • 1 tablespoon white balsamic vinegar(optional)
  • 1/2 teaspoon freshly ground black pepper

Put shallot, celery, and broth in a medium saucepan, bring to a boil, then reduce the heat to maintain a simmer and cook until the vegetables are soft, about 10 minutes.

Transfer the shallot mixture to a food processor, add the corn, and process until smooth.

If you’ve used vegetable broth, not wine, add the balsamic vinegar, return the soup to the pan, and heat until just simmering.  Watch closely–do not overcook the soup or it will lose its vibrant color. Remove from the heat, add the pepper, and serve.