Corn Chowder
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
6 ears of freshly picked corn6 cups of chicken, fish, clam, or vegetable broth.4 large cloves of garlic1 medium onion5 large leaves of fresh basil1 tbsp butter2 Tbsp extra virgin olive oil1 cup milk (Optional)
Prep: 1.Peel garlic. 2. Cut corn from cobs and hold in a bowl. 3. Put stock in large pot and bring to a boil. 4. Peel garlic. 5. Cut corn from cobs and set aside and save cobs. Cut each cob in 4 pieces. 6. Peel potato and cut into 1/4inch cubes.
Cooking:
7. Put Cobs and garlic in boiling pan of broth.
and along with garlic put into boiling broth. Simmer covered for about 10 minutes. 3.Remove cobs and discard. 4. Add 1/2 of the corn kernels and potato to the broth and simmer partially covered until potatoes are tender. 5. Place content in pot into a blender and puree' until smooth and creamy. 6. Return blended mix back into pot, add remaining corn kernels,, and bring to slow simmer again. 7. While pot is coming to simmer, sauté onions in separate skillet with the butter and olive oil until caramelized slightly. 8. Add the onions to the mix and simmer for about 8 minutes. 8. Add milk as needed, (Optional)9. Remove pan from heat and stir in the tomatoes and basil. 10. Season with salt and pepper and serve.
Serving Size: 10 one cup servings
Cooking:
7. Put Cobs and garlic in boiling pan of broth.
and along with garlic put into boiling broth. Simmer covered for about 10 minutes. 3.Remove cobs and discard. 4. Add 1/2 of the corn kernels and potato to the broth and simmer partially covered until potatoes are tender. 5. Place content in pot into a blender and puree' until smooth and creamy. 6. Return blended mix back into pot, add remaining corn kernels,, and bring to slow simmer again. 7. While pot is coming to simmer, sauté onions in separate skillet with the butter and olive oil until caramelized slightly. 8. Add the onions to the mix and simmer for about 8 minutes. 8. Add milk as needed, (Optional)9. Remove pan from heat and stir in the tomatoes and basil. 10. Season with salt and pepper and serve.
Serving Size: 10 one cup servings
Nutritional Info Amount Per Serving
- Calories: 96.0
- Total Fat: 3.6 g
- Cholesterol: 6.6 mg
- Sodium: 605.5 mg
- Total Carbs: 15.0 g
- Dietary Fiber: 2.1 g
- Protein: 3.7 g
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