Easy Summer Corn Chowder Recipe

Ingredients

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

Instructions

1. Cut the corn kernels from the cobs and place them in a bowl. Scrape the "milk" from the cobs into the same bowl; set aside 1 cob.
2. In a large saucepan, melt the butter over medium-low heat. Add the scallions, onion, and garlic, and cook until softened (about 3 minutes), being careful not to brown them. Stir in the corn kernels, corn milk, potatoes, and jalapeño. Cook, stirring often, for 10 minutes. Pour in the milk and broth, then add the reserved cob. Simmer until the potatoes are tender and the soup thickens slightly, around 15 to 20 minutes. Remove and discard the cob.
3. Flavor the chowder with cilantro and freshly ground black pepper before serving.

Nutrition

• Calories: 334 kcal
• Fat Content: 18 g
• Fiber Content: 7 g
• Sugar Content: 10 g
• Sodium Content: 176 mg
• Protein Content: 8 g
• Cholesterol Content: 46 mg
• Carbohydrate Content: 40 g
• Saturated Fat Content: 11 g
• Unsaturated Fat Content: 0 g