View cart background image
0
items
Get Timely and Delicious Recipe Updates
 

Corn Chowder

Source: Quick from Scratch - Vegetable Main Dishes
Recipe Reviews Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rating: 3   Reviews: 2 See Reviews
Rate/Review this Recipe
Active Time:  20 Minutes
Total Time:  35 Minutes
  Serves 4
Our simple soup really highlights the taste of sweet summer corn, but since the vegetable is available virtually all the time, you can make the chowder year-round. You can even use frozen corn, though fresh is best.
RECIPE INGREDIENTS
2 tablespoons butter
4 scallions, white bulbs and green tops chopped and reserved separately
1 red bell pepper, chopped
2 ribs celery, chopped
1 pound boiling potatoes (about 3), peeled and cut into 1/2-inch dice
4 cups fresh corn kernels (cut from about 8 ears)
1 bay leaf
1 quart canned low-sodium chicken broth or homemade stock
2 teaspoons salt
2 cups milk
1/4 teaspoon fresh-ground black pepper
sour cream, for serving (optional)
Corn Chowder Recipe at Cooking.com
DIRECTIONS
In a large saucepan, melt the butter over moderately low heat. Add the scallion bulbs, bell pepper, and celery and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes. Stir in the potatoes, 2 cups of the corn, the bay leaf, broth, and salt. Bring to a boil. Reduce the heat and simmer, stirring occasionally, for 15 minutes.


In a blender or food processor, puree the remaining 2 cups corn with the milk. Stir the puree into the soup along with the black pepper. Simmer until the soup thickens slightly, 5 to 10 minutes. Remove the bay leaf. Stir in the scallion greens. Top each serving with a dollop of sour cream, if using.


VARIATIONS: If you want to use frozen corn, puree two cups of it with the milk as directed above, and add the remaining two cups to the soup along with the puree. Since the corn is already cooked, it might toughen if it goes in earlier. You could add a pinch of sugar, too.


WINE RECOMMENDATION: Chardonnay seems to have an affinity for corn; perhaps it is the sweet buttery flavors that complement each other so well. For best effect with this chowder, pick a rich, full-bodied example from southeastern Australia.


Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Corn Chowder
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 385
Fat. Total: 10g
Fiber: 7g
Carbohydrates, Total: 63g
Sodium: 1426mg
% Cal. from Fat: 23%
Cholesterol: 25mg
Protein: 18g
Spotlight Recipe Review See all 2 reviews »

Rating: 5
by: Sergio Reviewed: 03/02/2008
I've made this numerous times and really enjoy it. It's become my favorite soup as well as a family favorite. Really easy to make for a novice like me.
98 people gave this Cheers. Click here to Cheer this review. Report Violation
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 

Follow Cooking.com

Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards

Recommended Items for You

NEXT: WANNA COOKIE?

NEXT: WANNA COOKIE?

Who doesn't? Get recipes now.