Christopher Prosperi’s Corn & Sweet Potato Chowder


8 ears corn, shucked and silks removed
6 cups plus 1 tablespoon water
1 tablespoon unsalted butter
1 tablespoon canola oil
1 medium-size onion, cut into ¼-inch cubes
1 rib celery, cut into ¼-inch cubes
2 teaspoons kosher salt, plus more to taste
½ teaspoon chopped fresh thyme
2 large cloves garlic, chopped
½ cup dry white wine
½ cup heavy cream
2 cups diced peeled sweet potatoes (cut into ¼-inch cubes)
1 tablespoon white vinegar
Freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley


Use a knife to cut the corn kernels from the cobs and set aside. Place the cobs in a 5- to 7-quart pot and cover with 6 cups of cold water. Bring to a simmer and cook 30 minutes. Strain the cobs and discard them, reserving the water, which is now your corn broth. It should equal about 4 cups. Set it aside. 

Return the pot to the stove over medium-low heat. Add the butter and let it melt; then add the oil. Add the onion, celery, salt, and remaining 1 tablespoon of water. Cook, stirring, until the vegetables are soft and translucent, 6 to 8 minutes. Stir in the thyme and chopped garlic; cook for an additional minute. 

Increase the heat to medium-high and add the wine. Bring to a simmer, and cook, stirring continuously, until it reduces down to almost dry. Add the reserved corn broth, cream, and sweet potatoes. Bring to a simmer and cook 20 to 30 minutes, or until the potatoes are tender. Add the corn kernels and simmer until just cooked, about 5 minutes. Add the white vinegar, a couple of grinds of black pepper, and parsley. Season to taste with kosher salt. Serve hot. 


8 Servings

Preparation Time

1 Hour

Total Time

75 Minutes

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