Fresh Summer Corn Chowder

Fresh Summer Corn Chowder

by Lucy Robert 6 months ago
4.5 (6)
35 minutes
334 kcal
40 g carbs
Description

Terrific recipe for fresh corn and potatoes and has always been a hit whenever I've served it. Good vegetarian dish, too!

Ingredients
  • 6 ears corn, husked
  • ¼ pound unsalted butter
  • 1 medium onion, diced
  • 2 bunches scallions, thinly sliced
  • 2 cloves garlic, minced
  • 4 small new potatoes, cut into chunks
  • 1 jalapeno pepper, minced
  • 1 ½ cups milk
  • 1 ½ cups vegetable broth
  • 1 cup chopped fresh cilantro
  • freshly ground black pepper to taste
Directions
  1. 1. Remove corn kernels from cobs and place in a bowl. Scrape 'milk' from cobs into bowl with the kernels. Reserve 1 cob.
  2. 2. Melt butter in a large saucepan over medium-low heat. Add onion, scallions, and garlic; cook until soft but not brown, about 3 minutes. Add corn kernels, corn milk, potatoes, and jalapeno. Cook, stirring frequently, for 10 minutes. Add milk, broth, and reserved cob. Simmer until potatoes are completely soft and soup is slightly thick, 15 to 20 minutes. Remove and discard cob.
  3. 3. Season chowder with cilantro and pepper and serve.
Nutrition Facts
serving: 6 servings
calories: 334 kcal
carbohydrates: 40 g
protein: 8.4 g
saturated fat: 10.7 g
cholesterol: 45.6 mg
sodium: 175.8 mg
fiber: 6.6 g
sugar: 9.7 g