Corn Cob Chowder

Serves5 to 6
CostInexpensive
Total Timeunder 2 hours
Kid FriendlyYes
OccasionCasual Dinner Party
Recipe Coursehot appetizer, main course
Mealdinner, lunch
Taste and Texturecreamy, savory, sweet
Type of Dishchowder
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
Instructions
-
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.
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elylamay 9166145
Sep 26, 2011
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!

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