How To Make Corn Chowder
Serves:
Ingredients
- 4 ears of corn
- 1 onion, diced
- 2 cloves of garlic, minced
- 2 potatoes, peeled and diced
- 4 cups of vegetable broth
- 1 cup of milk
- 1/2 cup of heavy cream
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
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Remove the corn kernels from the cobs and set aside. Reserve the cobs.
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In a large pot, heat some olive oil over medium heat. Add the onion and garlic and cook until softened.
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Add the corn kernels, potatoes, and vegetable broth to the pot. Bring to a boil and then reduce heat to simmer.
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Add the reserved corn cobs to the pot and simmer for about 20 minutes, until the potatoes are tender.
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Remove the corn cobs from the pot and discard. Using an immersion blender or regular blender, puree about half of the soup until smooth.
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Return the soup to the pot and stir in the milk and heavy cream. Season with salt and pepper to taste.
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Heat the soup over low heat, stirring occasionally, until heated through.
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Serve the corn chowder hot, garnished with fresh parsley.
Nutrition
- Calories : 280kcal
- Total Fat : 10g
- Saturated Fat : 6g
- Cholesterol : 30mg
- Sodium : 800mg
- Total Carbohydrates : 45g
- Dietary Fiber : 6g
- Sugar : 10g
- Protein : 8g
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