I love white chowders but I have always struggled to make one that was both light and interesting - until now! I smoked the corn first using a method I read about by the owners of Honey and Co. in London. I let the husks burn and used the smoke from them burning to flavor the corn. It sounds complicated but is actually really, really simple. The next thing I do is to cook it really slowly on medium or medium low heat. That keeps the veggies from caramelizing and allows the cream to stay sweet and true to flavor. This is really an outstanding chowder!

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