Fresh Summer Corn Chowder

This fresh homemade summer corn chowder is a terrific recipe for fresh corn and potatoes, filled with rich butter plus fresh scallions and cilantro.

• Preparation Time: 35 mins
• Cooking Time: 35 mins
• Total Time: 1 hr 10 mins
• Calories: 334 Calories

Ingredients

• 2 cloves garlic, minced
• 1 cup chopped fresh cilantro
• 1 jalapeno pepper, minced
• freshly ground black pepper to taste
• 1 medium onion, diced
• 6 ears corn, husked
• 2 bunches scallions, thinly sliced
• 4 small new potatoes, cut into chunks
• 1.5 cups milk
• 1.5 cups vegetable broth
• 0.25 pound unsalted butter

Recipe Instructions

Step 1

Remove corn kernels from cobs; place kernels in a bowl. Scrape "milk" from cobs into the same bowl; reserve 1 cob.

Step 2

Melt butter in a large saucepan over medium-low heat. Add scallions, onion, and garlic; cook until soft but not brown, about 3 minutes. Add corn kernels, corn milk, potatoes, and jalapeño; cook, stirring frequently, for 10 minutes. Add milk, broth, and reserved cob; simmer until potatoes are completely soft and soup is slightly thick, 15 to 20 minutes. Remove and discard cob.

Step 3

Season chowder with cilantro and black pepper.