← Back to Search Results
American, New England
Corn Cob Chowder

Photo by: Joseph De Leo
Comments: 1
 

Recipe

Yield: Serves 5 to 6

Ingredients

  • 6 ears fresh white sweet corn, kernels not too closely removed and each cob cut into three pieces
  • 4 cups milk
  • 1 quart Chicken Stock or canned low-sodium chicken broth
  • 2 teaspoons salt
  • 1 teaspoon sugar
  • 6 scallions
  • 5 tablespoons unsalted butter
  • 1 tablespoon all-purpose flour
  • Freshly milled black pepper
  • 1/8 teaspoon cayenne pepper

Directions

Place the corn cobs in a soup kettle.  Add the milk and chicken stock. Bring to a boil and simmer for 1 hour.

Remove the cobs and add the corn kernels, salt, and sugar. Continue to simmer as the corn cooks.  With a small spoon, scrape away the pulp from the cobs and add it to the chowder.

Chop the scallions, including most of the green tops, and briefly sauté them in 4 tablespoons of the butter.

Set aside. In a small bowl, blend the remaining 1 tablespoon butter with the flour.  Whisk the flour mixture into the chowder. Season with pepper to taste and the cayenne and cook for another 15 minutes.

Fold in the scallion mixture. Taste for seasoning and serve in heated soup plates.


© Christopher Idone
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 6 servings.

342kcal (17%)
205mg (21%)
10mg (17%)
175mcg RAE (6%)
705mg
64mg
13g
19g
2g
35g
47mg (16%)
1093mg (46%)
10g (50%)
18g (28%)
1mg (7%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • elylamay

    09.26.11 Flag comment

    DELICIOUS! This recipe was great, but I did make a few changes. The first was I thought it was a bit watery for a chowder, so I added a few sprinkles of flour at the end to thicken it up a little. I also was looking for something a little heartier and I diced up about 2 and a half cups of potatoes (tiny little cubes) and added them at the same time as the kernels of corn. It was DELICIOUS! Love this recipe!

 

Explore Cookbooks on Cookstr

american-masala American Masala
by Suvir Saran
mom-a-licious Mom-a-Licious
by Domenica Catelli
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
martin-yans-china Martin Yan's China
by Martin Yan
desserts-4-today Desserts 4 Today
by Abby Dodge
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?