Corn Chowder
Nutritional Info
- Servings Per Recipe: 10
- 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
View full nutritional breakdown of Corn Chowder calories by ingredient
Introduction
made with fresh picked corn, clam or fish stock can be used instead of broth made with fresh picked corn, clam or fish stock can be used instead of brothNumber of Servings: 10
Ingredients
-
6 ears of freshly picked corn
6 cups of chicken, fish, clam, or vegetable broth.
4 large cloves of garlic
1 medium onion
5 large leaves of fresh basil
1 tbsp butter
2 Tbsp extra virgin olive oil
1 cup milk (Optional)
Directions
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