Corn Chowder

1. Heat a large, heavy bottom pot (or Dutch oven) over medium heat. Add enough olive oil to coat the bottom. Add the shallots and fennel. Sauté for a few minutes until tender and slightly caramelized. Add the chile peppers. Cook for another minute or so.
2. Cut the kernels off the cobs of corn (you should have about 1 ½ lbs of kernels; reserve 2 of the cobs). Add the corn to the pot. Cook for a couple of minutes. Stir in the potatoes and garlic. Season the mixture with a generous amount of salt and black pepper.
3. Add the water to the pot, along with the 2 cobs. Bring the liquid to a simmer. Simmer for about 12-15 minutes, or until the potatoes are fork-tender. Remove the cobs and discard.
4. Stir in the heavy cream and let heat through. Transfer half of the mixture (solids and liquid) to a blender and blend until smooth. Transfer the blended mixture back to the pot and stir to combine.
5. Taste the chowder and season with salt as needed. Ladle the chowder into bowls. Garnish with the heirloom cherry tomato mixture, more freshly cracked black pepper, and a drizzle of olive oil.

Heirloom Cherry Tomatoes

1. Combine the cherry tomatoes, scallions, radishes, and fennel fronds in a small bowl.
2. Season with a pinch of salt and mix well. Set aside until the chowder is ready.