When I lived in NYC, my apartment was conveniently located within walking distance of three different Au Bon Pain locations. I used to call ahead to find out which one was serving corn chowder that day, and would promptly head in that direction. Corn chowder is definitely one of my all time favorite soups, so when I realized I had never actually made it myself, I remedied that right quick.

This soup is rich in flavor, satisfying, and super easy to make. Plus, it is soooo good. I made it last night, and had the rest for lunch today. I served it with cornbread and a simple green salad, but it would be especially delicious in a bread bowl.

4 ears corn, husked
1 red onion, diced
1 red bell pepper, diced
3 carrots, diced
3 stalks celery, sliced
4-6 small gold potatoes, medium diced
1 can black beans, rinsed and drained
enough chicken stock to cover the corn, about 6-8 cups
4 tablespoons butter
ghee
cream
salt and pepper to taste

In a large saucepan, melt about a tablespoon of ghee. Lightly sauté onion with a dash of pepper until translucent, then add celery and 2 of the three carrots. Stir the mirepoix for a few minutes before adding 2/3 of the red pepper. Let cook another few minutes, then add 2/3 of the potatoes and all of the corn still on the cob. Cover with broth and let simmer for at least thirty minutes, or longer. Remove cobs of corn from the soup, and then remove kernels from cobs. Add 2/3 of the kernels back into the saucepan. Add cream to the soup and using an immersion blender, puree until smooth. Season with salt and pepper to taste. Add to the smooth soup the reserved carrot, bell pepper, potato, and corn. Add black beans and butter. Simmer for another 30 minutes, until vegetables soften. Season again and serve.

PS: I posted the second piece of my miscarriage recovery story, if you’re interested.