Well Past an Elephant's Eye

I haven't had enough corn this summer. Actually, this was my first of the season and considering we're just past Labor Day weekend, that's a crime. I'm trying to make up for lost time with this straight forward and very comforting chowder.

Sweet Corn and Squash Chowder

Makes 60 ounces

2 tablespoons unsalted butter

1 large yellow onion, chopped

4 cups fresh corn kernels (about 7 ears)

3 cups chicken stock

2 cups chopped yellow squash

1 vanilla bean, scraped of seeds (reserve seeds for another use)

3/4 to 1 teaspoon smoked salt, or kosher salt

1/4 teaspoon freshly ground black pepper

2 scallions, chopped for garnish (optional)

Smoked paprika (optional)

Melt butter in a Dutch oven over medium heat. Add onion to pan, cook for 10 minutes, stirring occasionally. Add all remaining ingredients to pan. Reduce heat and simmer for 15 minutes. Remove the vanilla bean. Pour contents into the Vita-Mix container. Start on variable #1, increase to #10, then high and process until smooth, about a minute. Serve with chopped scallions and smoked paprika (optional).