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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 (Optional)
- 1 ½ cups milk
- 1 ½ cups vegetable broth
- 1 cup chopped fresh cilantro
- freshly ground black pepper to taste
Directions
Step 1
Remove corn kernels from cobs and place in a bowl. Scrape 'milk' from cobs into bowl with the kernels. Reserve 1 cob.
Step 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.
Step 3
Season chowder with cilantro and pepper and serve.
Cook’s Notes:
Nothing matches the flavor/texture of fresh corn, but you can substitute 2 pounds of frozen corn kernels, thawed.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 334 | |
| % Daily Value * | |
| Total Fat18g | 23% |
| Saturated Fat11g | 54% |
| Cholesterol46mg | 15% |
| Sodium176mg | 8% |
| Total Carbohydrate40g | 15% |
| Dietary Fiber7g | 24% |
| Total Sugars10g | |
| Protein8g | |
| Vitamin C37mg | 186% |
| Calcium156mg | 12% |
| Iron2mg | 13% |
| Potassium882mg | 19% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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