Fresh Summer Corn Chowder Popular Recipes

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Fresh Summer Corn Chowder

"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
• 1/4 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 (optional)
• 1 1/2 cups milk
• 1 1/2 cups vegetable broth
• 1 cup chopped fresh cilantro
• freshly ground black pepper to taste

Instructions :

Prep : 35M	Cook : 6M	Ready in : 1H10M

• Remove corn kernels from cobs and place in a bowl. Scrape 'milk' from cobs into bowl with the kernels. Reserve 1 cob.
• 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.
• Season chowder with cilantro and pepper and serve.

Notes :

• Nothing matches the flavor/texture of fresh corn, but you can substitute 2 pounds of frozen corn kernels, thawed.
• Substitute basil for cilantro, if preferred. Substitute plain soy or coconut milk for the milk, if preferred.
• Add cooked salmon, shrimp, or crab to cooked soup for a seafood chowder. Chicken stock can be used instead of vegetarian stock, if you like.

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