Fresh Corn Chowder

Fresh Corn Chowder
Serves 4-6


1 tablespoon olive oil
2 stalks celery, diced
1/2 onion, diced
2 carrots, peeled and diced
1 quart chicken stock
2 medium potatoes
3 cobs fresh sweet corn
1 tablespoon butter
5 ounces fresh mushrooms, sliced
2 teaspoons Herbes de Provence
2 medium potatoes, diced
salt and pepper to taste
2-4 tablespoons crème fraîche


In a 3-quart stockpot, heat olive oil over medium heat. Add celery, carrot and onion and sauté until onion is translucent, about 5 minutes.
Add chicken stock and 2 whole potatoes. Cut corn kernels from cobs. Reserve kernels and add cobs to stock. Simmer until potatoes are tender, about 30 minutes. Remove corncobs.
In two batches, puree stock and potatoes in food processor until smooth.
While stock is removed from pot, heat the butter over medium heat and sauté the mushrooms and Herbes de Provence until mushrooms are soft.
Return stock to pot with mushrooms. Add the cubed potatoes and corn kernels and cook until the potatoes are tender, about 10 minutes. Season soup with salt and pepper to taste.
Swirl in crème fraîche and stir until incorporated. Soup can be served hot or cold.