Cook the Book Fridays: Fresh-off-the-cob corn chowder from Everyday Dorie

Cook the Book Fridays Dorie Greenspan’s Fresh-off-the-cob corn chowder on eatlivetravelwrite.comThis week’s recipe for Cook the Book Fridays comes from Dorie Greenspan’s latest cookbook, Everyday Dorie. To be honest, it’s one I wasn’t particularly keen to make this month, given I knew I wouldn’t be able to find gorgeous corn like I do at home (I’m in France for a couple more weeks and corn on the cob isn’t something that is super popular here). The beauty of this recipe is using freshly shucked corn and so much of the success of a recipe like this with one main ingredient depends on the quality of that one ingredient. I also don’t have the most powerful blender on hand here so knew the puréeing of half the ingredients might not produce exactly the same texture as the recipe. In any case, since I’m not one to skip a week because it’s a challenge, I pressed on!

It’s also kinda hot here in Southwest France so soup wasn’t exactly on my menu plan but I took advantage  unexpectedly finding some (sad-looking) cobs of corn at a larger supermarket (nothing on the market yet) and a cooler day, so I gathered the ingredients and got cooking.

Dorie says:

The season for corn is too short not to make the most of it, and this chowder makes the most of corn down to the cobs. The kernels are cut from the ears and then the cobs are used to flavor the soup, which is built on a base of aromatic vegetables and herbs. When the vegetables are cooked through, the soup is pureed and more fresh vegetables are added, so that you get something smooth and something chunky in each spoonful. I like to add a little half-and-half to the soup at the end, but that’s optional, as is a last scattering of herbs.

This recipe is a little complicated in that you do have to separate half the veggies and cook them separately then scoop out half the potatoes haflway through the cooking but it does make for a nice smooth and chunky texture, as Dorie says. Mine wasn’t so smooth because I only have a mini blender but I can imagine what it’s supposed to look like. The end result was tasty but definitely not as tasty as it would have been with lovely Ontario corn that I know is available at home right now. My American friends in France say that corn on the cob is one of the foods they miss most from home and I see why now! I’ll see if I can try this again when I’m home because I liked the technique (in an airconditioned kitchen I’d have liked it even more!) and I do see the appeal!

We enjoyed the leftovers with crusty baguette, salted butter and ham with a side of radishes!

Dorie Greenspan’s Fresh-off-the-cob corn chowder on

Get the recipe for Dorie Greenspan’s Fresh-off-the-cob corn chowder on page 72 of Everyday Dorie or here.

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Disclosure: I was provided with a copy of “Everyday Dorie” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.



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13 thoughts on “Cook the Book Fridays: Fresh-off-the-cob corn chowder from Everyday Dorie”

  1. This was my first time corn chowder (I’m from the Netherlands and it’s not very common around here) and I didn’t know what to expect. I liked it, but didn’t love it. Maybe because I didn’t have the right corn like you wrote. Your chowder looks full of veggies. Very delicious!

  2. Soup when it’s hot! I agree, but I made mine as well, and thought it was delicious. My corn stand was closed when I went by, so luckily the corn at the grocer is pretty good. Interesting note: when I lived in Texas, the stores there did not ever have decent corn!

    Your photos look fabulous as usual, and I bet your leftovers were just as good! That sandwich looks divine!

  3. I’m glad you were able to find something! I am in the same boat where corn is only now becoming available since we have cooler summers. I could and did get some at the grocery store, but it is NOT the same. Nevertheless, it sure was tasty! Your leftoversnlunch looks amazing!

  4. ooh good that you were able to find all the ingredients! I must admit that having the fresh Ontario corn sure made the soup pretty tasty!

    Your soup and the leftovers still look delish!

  5. The most truthful statement in your entire post was, “In any case, since I’m not one to skip a week because it’s a challenge, I pressed on!” I have known you a long time, Mardi, and you never miss. Which, my friend, makes me feel a tad guilty about some of my lame excuses for missing deadlines. That being said, I also thought this recipe was delicious but fussy (the right word). Both Candy and I think we could shorten, improvise and still create a delicious soup. Making the broth from the cobs and water was great fun. And, I did have Colorado’s Olathe corn to use in the chowder. Loving your photos and thoughts from France.

  6. Looks good as is, but I am sure you will appreciate it more with better quality corn.

    Joyce and I have been admiring your dedication in all your cooking and baking groups!!

  7. You’d never miss a week… That said, your corn is such a lovely yellow color. Do try this if corn is still in season when you return to Canada. This soup was quite a treat! (And I made it in an un-air-conditioned kitchen on a hot day, as I do all my cooking…)

  8. I am sorry you felt like you didn’t have the best of ingredients, but hey you pressed on..and you are in France so enjoy!! You can try this out again once you get home…surprisingly even on a hot day here, we really enjoyed it!

  9. I’m swooning at that delicious looking meal ! YUM. Good for you for managing to find the corn in France. So interesting that something we find so common in North America was such an adventure. I had used the immersion blender to smooth my soup out but actually love the chunkiness yours ended up with – looks like a perfect winter’s option to me (even if the corn won’t be fresh).


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