How To Make Summer Corn Chowder Recipe
A creamy soup with sweet summer corn and tender potatoes.
Serves:
Ingredients
- 4 ears of corn, shucked and kernels removed
- 2 tbsp butter
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 potatoes, peeled and diced
- 3 cups chicken or vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
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Melt the butter in a large pot over medium heat.
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Add the onion and garlic and sauté until softened.
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Add the potatoes, corn kernels, and broth and bring to a boil.
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Reduce heat and simmer until the potatoes are tender.
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Use an immersion blender or transfer to a blender and puree until smooth.
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Return to pot, add cream and salt and pepper to taste. Simmer until heated through.
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Serve hot, garnished with fresh parsley.
Nutrition
- Calories : 460kcal
- Total Fat : 31g
- Saturated Fat : 19g
- Cholesterol : 107mg
- Sodium : 857mg
- Total Carbohydrates : 35g
- Dietary Fiber : 4g
- Sugar : 9g
- Protein : 9g
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