Description
This Fresh Summer Corn Chowder is a creamy, hearty soup made with sweet corn, tender potatoes, and flavorful broth, perfect for a light meal or comforting dinner.
Ingredients
6 ears of corn, husked
¼ pound unsalted butter
2 bunches scallions, thinly sliced
1 medium onion, diced
2 cloves garlic, minced
4 small new potatoes, cut into chunks
1 jalapeño chile pepper, minced (optional)
1 ½ cups milk
1 ½ cups vegetable broth
1 cup chopped fresh cilantro
Freshly ground black pepper to taste
Instructions
- Prepare the corn: Remove the kernels from the cobs and place them in a bowl. Scrape the “milk” from the cobs into the same bowl, and reserve 1 cob for later.
- Sauté the aromatics: In a large saucepan, melt the butter over medium-low heat. Add the scallions, onion, and garlic. Cook, stirring frequently, until the vegetables are soft but not browned (about 3 minutes).
- Cook the vegetables: Add the corn kernels, corn milk, potatoes, and minced jalapeño (if using). Stir frequently and cook for 10 minutes, allowing the flavors to meld.
- Simmer the chowder: Add the milk, vegetable broth, and reserved cob to the pot. Simmer over low heat for 15 to 20 minutes or until the potatoes are completely soft, and the soup has thickened slightly.
- Finish the chowder: Remove and discard the cob. Stir in the fresh cilantro and season with freshly ground black pepper to taste.
- Serve and enjoy: Ladle the chowder into bowls and serve hot!
Notes
For a seafood twist, add cooked shrimp, crab, or salmon to the chowder.
Use soy or coconut milk to make it dairy-free.
If you don’t like cilantro, swap for fresh basil.
Increase the jalapeño or add cayenne pepper for more heat.
For a vegan version, replace the butter with olive oil and use plant-based milk.
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 7g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 35mg
