Sweet, ripe summer corn makes for a richly satisfying chowder. When fresh corn isn't in season use thawed frozen corn, and add a pinch of sugar to the pot.
- 5 cloves garlic
- Kosher salt, to taste
- 3 tbsp. extra-virgin olive oil
- 2 cups pumpernickel bread, cut into 3/4" cubes
- Freshly ground black pepper and paprika, to taste
- 1⁄4 cup freshly grated Parmesan
- 8 tbsp. unsalted butter
- 4 ribs celery, minced
- 1 medium yellow onion, minced
- 8 cups fresh corn kernels
- 1 tsp. curry powder
- 1⁄4 cup flour
- 2 cups chicken stock
- 1 cup half-and-half
- 1 cup milk
Heat oven to 325°. Put 1 clove garlic on a cutting board and sprinkle with salt. Using a knife, mince and scrape garlic against cutting board to form a paste. Transfer garlic paste to a large bowl and whisk in oil. Add pumpernickel cubes, season with salt, pepper, and paprika, and toss to coat; transfer to a baking sheet. Bake, tossing occasionally, until toasted, about 12 minutes. Transfer to a bowl and sprinkle with Parmesan; toss to coat evenly and set aside to cool.
Heat butter in a 6-qt. pot over medium heat. Mince remaining garlic and add to pot along with celery and onions, season with salt and pepper, and cook, partially covered and stirring often, until vegetables are soft but not browned, 16–18 minutes. Add corn and curry powder and cook, stirring occasionally, until corn is soft and fragrant, 18–20 minutes. Vigorously stir in flour, then add chicken stock, half-and-half, and milk; bring to a simmer, reduce heat to medium-low, and simmer, stirring occasionally, until flavors meld, about 10 minutes. To serve, divide soup between serving bowls and top with croutons.