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Corn Chowder

Name: Corn Chowder
Prep time: 20

(3 votes, average: 4.70 out of 5)

20 min prep

4 servings

Carrot Icon for Number of Ingredients Size

10 ingredients

The first bite of new corn in the summer is so fresh and so sweet. This simple chowder wastes nothing of this deliciousness. The recipe makes use of the whole cob. It’s amazing just...

4 to 6 ears of corn
4 cups of water
1 tablespoon butter, or grape seed oil, or canola oil
1 onion, chopped
1 teaspoon smoked paprika
4 small Yukon Gold potatoes, scrubbed and cut into 1 inch chunks
Salt and pepper, to taste
2 plum tomatoes, cored, seeded, and chopped
1 cup whole or low-fat milk
½ cup parsley (optional – see Chef Tips)

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Nutrition Facts

Calories

363 cals

Fat

5 g

Saturated Fat

3 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

1 g

Carbohydrates

76 g

Sugar

13 g

Fiber

10 g

Protein

12 g

Sodium

1628 mg

Directions

Shuck corn and cut the kernels off the cob. Put the cobs with the water in a stockpot and bring to a boil. Reduce to a simmer and cover. Cook for 10 to 15 minutes.
Meanwhile, in a medium saucepan, heat oil or butter over medium-high heat. Add the onions, smoked paprika, potatoes, salt, and pepper. Cook, stirring occasionally for about 5 minutes, or until the onion has softened. Stir in the tomatoes and cook for another 2 minutes.
Strain the corncob stock into the onion mixture and bring to a boil. Simmer until the potatoes are tender, then add the corn kernels and milk. Heat through. Adjust seasonings, garnish with parsley, and serve.

Chef Tips

Stripping the kernels off corn can be a messy business. The kernels seem to literally jump everywhere as you cut down with the knife. The easiest way stop the kernels pinging all over your kitchen as you work is to get a large, deep mixing bowl, and rest one end of the cob on the bottom as you cut downwards with your knife. It won’t stop the kernels making a jump for it, but the sides of the bowl will keep them in one place.

Registered Dietitian Approved

Our recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society.