Autumnal Chickpea and Blistered Corn Chowder from Danny Seo



  • 3 ears of corn, husks removed 
  • 1/2 cup olive oil 
  • 3 (15.5-ounce) cans of chickpeas, drained and rinsed
  • 2 red onions, diced 
  • 1 teaspoon sea salt 
  • 2 tablespoons Old Bay seasoning, more for garnish
  • 3 tablespoons apple cider vinegar 
  • 4 cups vegetable stock
  • 1 cup rolled oats 
  • 4 cups cold filtered water 
  • 4 scallions, sliced 


  1. Place corn over open gas. Cook for 2 minutes per side or until blistered. 
  2. Cool slightly and use a sharp knife to shave corn kernels off cob (approximately 3 cups.) 
  3. Heat medium to large Dutch oven over medium heat for 2 minutes. Add olive oil chickpeas and cook for 5 minutes, stirring occasionally. 
  4. Stir in diced onions. Cook for 5 minutes or until onions soften, stirring occasionally. Fold in blistered corn, reserving 1/2 cup garnish. Add salt, Old Bay seasoning, and vinegar and cook for additional minute. Add stock and bring to a simmer. Cook covered for 20 minutes. 
  5. Briefly rinse oats in colander. Add to blender along with filtered water. Blend for 20 seconds on high speed. Strain through fine mesh bag or cheesecloth. 
  6. Add oat "milk" to soup. Bring soup to a boil, stirring frequently for 2 minutes or until thickened. 
  7. Ladle hot soup into bowls. Top with reserved blistered corn, sliced scallions, and additional Old Bay seasoning. 

Recipes courtesy of Danny Seo