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Soup

Corn Chowder

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Corn Chowder

You can sub a sweet canned corn for the missing quantity of fresh corn and it still turns out delicious.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Servings: 4
Course: Soup
Cuisine: American
Keyword: Veggie
Ingredients Equipment Method

Ingredients
  

  • 6 ears corn cooked
  • 1/4 c unsalted butter
  • 1 leek diced
  • 2 cloves garlic
  • 4 new potatoes small dice
  • 1.5 c milk
  • 1.5 c vegetable broth
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 c cilantro chopped

Equipment

  • Stockpot
  • Sharp knife
  • Spoonula

Method
 

  1. Cut corn kernels from cooked cobs.
  2. Melt butter in a stockpot over medium-low heat. Add leeks and garlic. Cook, stirring occasionally, for about 5 minutes. Stir in corn and potatoes. Cook, stirring frequently, 10 minutes. Add milk, broth, salt and pepper. Simmer, uncovered, for 5 minutes.
  3. Add chowder to serving bowls and sprinkle with cilantro.

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