Basic Corn Chowder
Updated July 2, 2024
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Ingredients
- 4 to 6ears of corn
- 1tablespoon butter or neutral oil, like canola or grapeseed
- 1medium onion, chopped
- 2medium potatoes, peeled and diced
- Salt and freshly ground black pepper
- 2tomatoes, cored, seeded and chopped (optional)
- 1cup whole or low-fat milk
- ½cup chopped parsley (optional)
Nutritional analysis per serving (4 servings)
320 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 65 grams carbohydrates; 8 grams dietary fiber; 13 grams sugars; 11 grams protein; 988 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Shuck corn, and use a paring knife to strip kernels into a bowl. Put cobs in a pot with 4 cups water; bring to a boil, cover and simmer while you continue.
- Step 2
Put butter or oil in a saucepan, and turn heat to medium-high. When butter melts or oil is hot, add onion and potatoes, along with a sprinkling of salt and pepper. Cook, stirring occasionally, until onion softens, about 5 minutes; add tomatoes and cook, stirring, for another minute or two.
- Step 3
After corncobs have cooked at least 10 minutes, strain liquid into onion-potato mixture; bring to a boil, then lower heat to a simmer. When potatoes are tender, add corn kernels and milk, and heat through. Taste, and adjust seasonings. Garnish with the parsley, and serve.
- Curried corn chowder: In Step 2, use oil, and add 1 tablespoon each curry powder and peeled and minced ginger to the onions. In Step 3, use sour cream in place of milk; garnish with cilantro in place of parsley.
Private Notes
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Comments
Surprisingly good. Made Corn Chowder with Lump Crabmeat. Used 6 ears of corn because it's corn chowder. Used butter because corn. Didn't peel the spuds. Didn't seed the tomatoes. Used the parsley. Checking the salt and pepper before serving is key. Added a can of lump crabmeat and it was extraordinary.
saute some chopped celery along with the onion. Add a few sprigs of parsley and thyme to simmer in the broth. Add some chopped parsley, thyme, and celery leaves at the end.
If you use 6 ears of corn, you'll have to increase the amount of liquid.
Great recipe.
Skip the dairy like this:
After you remove the corn cobs from the water, let them cool a bit and then, before you discard them, use the back side of a knife to scrape off the germ and the milky juice. Add this yummy corn essence to the soup along with with the kernels. Add chopped parsley at the end.
Delicious! When made with corn on the cob. I made with frozen corn and chicken broth as some had recommended, and it's missing the depth of flavor from the cobs.
Mark bittman’s recipes are always wonderful. As suggested by others, added can of crab meat, IMO, added little to soup and was pricey! Adding dill and parsley is essential. And Sprinkling in Maldon salt before serving is yummy.
I blended the soup once it was done, then I followed another comment and added two stained cans of crab meat. I reserved some corn kernels to fry in a pan and sprinkled them on top as a garnish to add texture. It was great. Will make this again.