Sweet Corn Chowder Recipe | Jennifer Perillo

Ingredients

• 2 teaspoons olive oil
• 1 medium onion, chopped fine
• 2 cups cooked corn kernels (from 2 large ears)
• 2 medium Yukon gold potatoes, diced 3/8 inch thick
• 6 fresh sage leaves, chopped
• Generous pinch of chile pepper flakes, plus more for garnishing
• 1/2 teaspoon sea salt, plus more as needed
• 3 cups vegetable stock or Corn Broth, recipe follows
• 5 cooked ears of corn
• 1 teaspoon kosher salt
• 10 whole peppercorns, black or white
• 2 cloves garlic, smashed
• 1 dried bay leaf
• 1 medium onion, peeled and cut in half