Our hearty corn chowder starts how all soups should: with a garlicky mirepoix cooked down low and slow for maximal sweetness. Bright and sweet corn is added in and cooked down to concentrate in a vegetable broth that’s subtly sweetened with herbaceous fronded fennel and cabbage. Hearty potatoes are steeped in the resulting corn stock, bringing some savory flavors back into the mix along with tomato and onion. With some warm, crunchy sourdough toast for dipping, a garnish of freshly chopped chives, and a twist of fresh ground black pepper, you’ll be instantly transported to a New England harbor.