Terrific recipe for fresh corn and potatoes and has always been a hit whenever I've served it. Good vegetarian dish, too!

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Recipe Summary

prep:
35 mins
cook:
35 mins
total:
1 hr 10 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Remove corn kernels from cobs and place in a bowl. Scrape 'milk' from cobs into bowl with the kernels. Reserve 1 cob.

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  • Melt butter in a large saucepan over medium-low heat. Add onion, scallions, and garlic; cook until soft but not brown, about 3 minutes. Add corn kernels, corn milk, potatoes, and jalapeno. Cook, stirring frequently, for 10 minutes. Add milk, broth, and reserved cob. Simmer until potatoes are completely soft and soup is slightly thick, 15 to 20 minutes. Remove and discard cob.

  • Season chowder with cilantro and pepper and serve.

Cook's Notes:

Nothing matches the flavor/texture of fresh corn, but you can substitute 2 pounds of frozen corn kernels, thawed.

Substitute basil for cilantro, if preferred. Substitute plain soy or coconut milk for the milk, if preferred.

Add cooked salmon, shrimp, or crab to cooked soup for a seafood chowder. Chicken stock can be used instead of vegetarian stock, if you like.

Nutrition Facts

334 calories; protein 8.4g 17% DV; carbohydrates 40g 13% DV; fat 18g 28% DV; cholesterol 45.6mg 15% DV; sodium 175.8mg 7% DV. Full Nutrition
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Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/05/2018
This maybe the best soup I've ever had! The fresh corn and subtle tones of garlic and jalapeño made it unique...I'm a sucker for anything with fresh cilantro! YUMMY! Read More
(1)

Most helpful critical review

Rating: 3 stars
06/26/2020
It was a lot of work to make. As written it was bland. It was okay after I added bacon, cumin, smoked paprika, salt, chipotle powder, red chimayo Chile pepper and a few shrimp. Read More
6 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/05/2018
This maybe the best soup I've ever had! The fresh corn and subtle tones of garlic and jalapeño made it unique...I'm a sucker for anything with fresh cilantro! YUMMY! Read More
(1)
Rating: 5 stars
07/22/2018
7.21.18 Summer corn is in season right now I found a super sale this weekend so it was time to try this chowder recipe which has been on my radar. My corn was super sweet and gave this chowder great flavor. The cilantro does give some balance to the overall sweetness so I d recommend not omitting it (unless you re one of those cilantro haters out there). The only adjustment I made was to add more stock and milk because I had a pot full of veggies with not enough liquid and I did add some salt. If you prefer your chowder thicker just add a cornstarch slurry to it. Easy enough to make and will be included on my soup-salad-sandwich summer menus. Read More
(1)
Rating: 4 stars
09/05/2018
I used Italian Basil in place of the cilantro. This was a great recipe. I only changed one herb. Definitely making this again. Read More
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Rating: 5 stars
11/26/2018
Added a bit of cream. Removed about 1/4 of the final soup and used immersion blender to make creamy. Then added that back to the rest of the soup. Read More
Rating: 5 stars
09/20/2019
Added seafood , bacon and heavy cream. Omitted the butter. So yummy! Read More
Rating: 3 stars
06/26/2020
It was a lot of work to make. As written it was bland. It was okay after I added bacon, cumin, smoked paprika, salt, chipotle powder, red chimayo Chile pepper and a few shrimp. Read More
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