Fresh Summer Corn Chowder

Summertime means fresh corn and that's perfect for this homemade chowder recipe, filled with rich butter plus scallions and cilantro.

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

Ingredients

• 1 ½ cups milk
• 2 cloves garlic, minced
• 1 cup chopped fresh cilantro
• 1 ½ cups vegetable broth
• freshly ground black pepper to taste
• 1 medium onion, diced
• 1 jalapeno pepper, minced (Optional)
• 6 ears corn, husked
• ¼ pound unsalted butter
• 2 bunches scallions, thinly sliced
• 4 small new potatoes, cut into chunks

Recipe Instructions

Step 1

Remove corn kernels from cobs and place in a bowl. Scrape 'milk' from cobs into bowl with the kernels. Reserve 1 cob.

Step 2

Melt butter in a large saucepan over medium-low heat. Add onion, scallions, and garlic; cook until soft but not brown, about 3 minutes. Add corn kernels, corn milk, potatoes, and jalapeno. 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 pepper and serve.