Fresh corn chowder recipe
Fresh Corn Chowder⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and does not represent the final look of a dish.
With corn plentiful and cheap most of the spring and summer, you can stretch your food dollar a long way with some different corn recipes. Here’s a simple way to cook an American classic.
Ready in: 40 mins
- 8 cups fresh corn kernels (or 4 pounds canned corn, drained)
- 2 cups chicken broth
- 2 cloves garlic, minced
- 1/2 white onion, chopped
- 1/4 to 1/2 teaspoon salt
- 1 teaspoon sugar
- 1/2 teaspoon ground white pepper
- 1 tablespoon butter
- 1 pint cream
- 1 quart milk
- 1 (4 ounce) can diced green chiles, rinsed and drained
- 1/2 pound queso blanco or jack cheese, grated
Prep: 15 mins | Cook: 25 mins
1. In a blender, working in batches, puree chicken broth, corn, garlic, and onions. Strain this puree through sieve, pressing the mixture with a wooden spoon to extract juices.
2. In a large saucepan, over medium heat, melt the butter. Add blended mixture and simmer for 10 minutes, stirring constantly.
3. Add salt, sugar, white pepper, cream, milk, and diced chiles. Simmer for additional 15 minutes.
4. Top bowls with grated cheese and serve.
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