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View RecipesClassic Fresh Corn Chowder
Prep: 15 minutes
Cook: 20 minutes
Ingredients
- 3 large ears supersweet Corn
- 2 tablespoons butter
- 1-¼ cups diced onion
- 2/3 cup diced celery
- ½ teaspoon minced garlic
- 2 cans (13-¾ ounces each) ready-to-serve lower-sodium chicken broth
- 3 tablespoons flour
- 1 cup half and half
Cut corn kernels off cobs (makes about 2 cups)*; set aside kernels and cobs. In a large saucepan, over medium heat, melt butter. Add onion and celery; cook and stir until tender, about 5 minutes. Add garlic; cook until aromatic, about 30 seconds. Stir in broth and the cobs; cover and simmer for 8 minutes. Add corn kernels; cook until tender, about 2 minutes. With tongs, remove cobs from saucepan and discard. In a cup, combine flour with half and half. Slowly stir into the saucepan; bring to a boil and cook for 1 minute. Remove about 2 cups of the mixture. In an electric blender, whirl about 2 cups of the mixture until almost smooth; return to saucepan; heat until hot. Serve sprinkled with chopped parsley or celery leaves and hot red pepper sauce, if desired.
YIELD: 4 portions
* Tip for removing corn kernels: Break corn ears in halves. Place flat end on a cutting surface; with a sharp knife, cut downward. Turn ears and repeat.