1. Roast the corn on the grill turning every 5 minutes until charred. Set aside and cut the kernels off the husk.
2. In a medium soup pot, saute diced shallots in 2 tbsp olive oil over low heat until softened.
3. Add chopped broccoli and stock to the pot and bring to a simmer. Cook until broccoli is tender. Add Spinach, Parsley, and Basil to the soup and stir gently to wilt the spinach.
4. Transfer soup to a blender, puree until smooth. Set aside until chowder is ready
5. To the same stockpot, melt butter over medium heat, add celery, and half the chopped jalepeno. Cook until the celery begins to soften. Add garlic, thyme, fresh oregano and bay leaf. Stir until garlic becomes fragrant.
6. Add zucchini and corn (Save some corn for garnishing); season with salt and pepper, to taste, and simmer for additional 8-12 minutes or until the vegetables are completely tender.
7. Discard the bay leaf and fresh oregano. Add in the green goddess mixture and stir until everything is incorporated. Transfer 2 cups of chowder to a food processor or blender; puree until smooth. Stir the mixture back into the pot. Add heavy cream and cook just until heated through. Season the chowder with salt and pepper.
8. Serve garnished with fresh chopped heirloom tomatoes, jalapenos, additional roasted corn chopped parsley or cilantro, fresh pea shoots, pepper and a lime wedge.
Enjoy