Flavorful Corn Chowder Recipe

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Flavorful Corn Chowder Recipe

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Here in the "Cornhusker State", we make lots of dishes with corn! Even my kids love this soup, I've discovered. Although we live in the city, we love to spend time at my parents' cabin on a lake surrounded by farms and cornfields.
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Cook: 40 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Cook: 40 min.

Ingredients

  • 6 ears fresh corn
  • Milk
  • 1 small onions, chopped
  • 1 small green pepper, chopped
  • 1 celery rib, chopped
  • 1 jalapeno pepper, seeded and chopped
  • 1 tablespoon vegetable oil
  • 3 tomatoes, peeled and chopped
  • 2 potatoes, peeled and chopped
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon sugar
  • 1/8 teaspoon ground allspice
  • 2 cups half-and-half cream
  • Additional pepper, optional
  • Chopped fresh parsley, optional
  • 6 bacon strips, cooked and crumbled, optional

Directions

Cut corn off cob (you'll need about 3-1/2 cups for this recipe). Rub the edge of a knife over each cob to "milk" it; add enough milk to cob juice to equal 1 cup. Set corn and liquid aside. In a large saucepan, saute onion, green pepper, celery and jalapeno in oil until soft. Add tomatoes, potatoes, bay leaf, salt, pepper, sugar and allspice; bring to a boil. Reduce heat; add cream, and the reserved corn and milk mixture. Simmer for 30-40 minutes. Discard bay leaf. Garnish with parsley, pepper and bacon if desired. Yield: 6-8 servings (2 quarts).
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Corn Chowder in Bountiful Harvest Cookbook 1994, p27

Nutritional Facts

1 cup: 204 calories, 9g fat (4g saturated fat), 30mg cholesterol, 346mg sodium, 26g carbohydrate (9g sugars, 3g fiber), 6g protein.

Popular Videos

  • 6 ears fresh corn
  • Milk
  • 1 small onions, chopped
  • 1 small green pepper, chopped
  • 1 celery rib, chopped
  • 1 jalapeno pepper, seeded and chopped
  • 1 tablespoon vegetable oil
  • 3 tomatoes, peeled and chopped
  • 2 potatoes, peeled and chopped
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon sugar
  • 1/8 teaspoon ground allspice
  • 2 cups half-and-half cream
  • Additional pepper, optional
  • Chopped fresh parsley, optional
  • 6 bacon strips, cooked and crumbled, optional
  1. Cut corn off cob (you'll need about 3-1/2 cups for this recipe). Rub the edge of a knife over each cob to "milk" it; add enough milk to cob juice to equal 1 cup. Set corn and liquid aside. In a large saucepan, saute onion, green pepper, celery and jalapeno in oil until soft. Add tomatoes, potatoes, bay leaf, salt, pepper, sugar and allspice; bring to a boil. Reduce heat; add cream, and the reserved corn and milk mixture. Simmer for 30-40 minutes. Discard bay leaf. Garnish with parsley, pepper and bacon if desired. Yield: 6-8 servings (2 quarts).
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Corn Chowder in Bountiful Harvest Cookbook 1994, p27

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