Most corn chowder recipes that I have read call for celery. While I love celery in many soups, I feel like it can easily overpower a simple corn chowder. I opt to leave it out of mine, and load it up with onions, garlic, and spices instead. If you love celery and want to add it, just throw 1/4 cup or so (chopped) into the pot first and sauté for a few minutes before adding the onions and jalapeño. Cream is also a key ingredient, but you can always go a bit lighter on the cream and add more chicken or veggie stock instead, it just won't be quite as smooth and thick. 

Sweet Corn Chowder

• 4-5 ears of corn (or 3-4 cups of corn off the cob)
• 8 oz heavy whipping cream
• 4 1/4 cups chicken or veggie stock 
• 1 tablespoon olive oil
• 1 large yellow onion
• 1 tablespoon garlic (minced)
• 1 fresh jalapeño (chopped)
• 2 teaspoons sea salt
• 1 teaspoon black pepper
• 1-2 teaspoons smoked chili powder
• 1-2 teaspoons smoked paprika
• 1 teaspoon tumeric (mainly for color)
• a dash of cayenne pepper (optional)

Toppings: 

• Tomato (diced)
• Cilantro
• Goat Cheese
• Lime wedge

Cut corn from the cob and toss into a food processor or blender with 1/4 cup of the chicken or veggie stock. If using frozen corn, you may want to let it thaw a bit first or add more of the stock to the blender. Blend to a purée and set aside for later. Heat a dutch oven or soup pot and add olive oil, onion, and jalapeño. Sauté on medium high for about three minutes, stirring frequently. 

Add garlic and spices and continue to cook for another one to two minutes. Add corn and all remaining ingredients. Bring to a boil, then reduce heat to medium low. Stir occasionally to avoid contents sticking to the bottom. Simmer for 30 minutes or until it reaches a nice creamy texture. 

Garnish with tomatoes, cilantro, goat cheese, and a squeeze of lime. Enjoy!