Description
This corn chowder recipe is a comforting and creamy soup that highlights the sweetness of fresh corn kernels. With the addition of potatoes and a touch of half-and-half, this chowder is hearty and satisfying.
Ingredients
Units
Scale
- 6 ears corn, husks and silks removed
- 1 1/2 quarts low-sodium canned or homemade chicken or vegetable stock
- 1 bay leaf
- 1 teaspoon whole fennel seeds
- 1 teaspoon coriander seeds
- 1 teaspoon whole black peppercorns
- 4 tablespoons butter
- 1 medium onion, finely diced (about 1 cup)
- 2 medium cloves garlic, minced
- 3 tablespoons flour
- 1 to 2 russet potatoes, peeled and cut into 1/2-inch dice (about 1 1/2 cups diced potato)
- Kosher salt and freshly ground black pepper
- 2 cups half-and-half
- Sugar
- 3 green onions, finely sliced
Corn Stock:
Chowder:
Instructions
- Corn Stock: Hold one corn cob upright in a large bowl and cut off kernels. Repeat with remaining cobs and reserve kernels and cobs separately. Use the back of a knife to scrape corn cobs into a medium saucepan to collect any milk left in the bases of the kernels. Break corn cobs in half and add to saucepan. Add chicken or vegetable stock, bay leaf, fennel seeds, coriander seeds, and whole black peppercorns. Bring to a boil, then simmer for 10 minutes. Strain and discard cobs and spices.
- Chowder: In a saucepan, melt butter and sauté onion, garlic, and corn kernels. Add flour, then gradually add the infused corn stock. Add potatoes and simmer until tender. Stir in half-and-half. Blend a portion of the soup until smooth, then return to the pot. Season with salt, pepper, and sugar. Serve topped with green onions.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 560mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 50mg
