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Corn Chowder
Servings = 6 | Serving size =1 1/2 cups
This recipe can be multiplied by 2.
This soup is better if it cools and sits in the fridge overnight.
Keeps well for about 48 to 72 hours.
| 2 Tbsp | unsalted butter |
| 2 cups | white onion (minced) |
| 4 cloves | garlic (minced) |
| 2 lbs | russet potatoes (peeled) |
| 4 | ears (3 cups) corn kernels |
| 2 cups | chicken stock |
| 3 cups | 2% milk |
| 1 tsp | fresh thyme leaves |
| 1/4 tsp | salt |
| 1/8 tsp | pepper |
Melt butter in a medium stock pot over medium low heat.
Add the minced garlic and onion and cook very gently. Stir frequently and do not allow to brown. After about ten minutes the onions will be translucent and slightly soft. Add the potatoes, corn, chicken stock and milk.
Simmer over very low heat for about an hour. Do not allow the soup to boil.
Add the fresh thyme, salt and pepper and cook for fifteen minutes longer.
Remove and allow to cool and then chill at least overnight.
Reheat soup very gently for about 20 minutes before serving
Nutrition Facts
Serving size: 1 1/2 cups | Servings 6
Calories 313 | Calories from Fat 65
Amount Per Serving (% Daily Value)
Total Fat 7g (11%) | Saturated Fat 4g (21%)
Monounsaturated Fat 2g | Trans Fat 0g
Cholesterol 21 mg (7 %) | Sodium 520 mg (22 %)
Total Carbohydrates 54g (18%) | Sugars 13g
Dietary Fiber 6g (26%) | Protein 12g
Vitamin A 6% | Vitamin C 69 % | Calcium 22% | Iron 11%
Vitamin K 4 mcg | Potassium 1184 mg | Magnesium 90 mg
"Sex is good, but not as good as fresh sweet corn."
-Garrison Keillor, Humorist
The refrigerator light goes on...
The difference between this and the Clam Chowder is the choice of potato. The waxy red potatoes will not thicken a soup as well as the more fragile russets, which will break down slowly to make the soup creamy.