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  • Country Corn Chowder

    1 vote
    Country Corn Chowder
    Prep time:
    Cook time:
    Servings: 6 bowls
    by Heather Hodges
    13 recipes
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    Ingredients

    • 6 ears of corn
    • 3 Tbs. butter
    • 1 medium onion, finely chopped
    • 2 c. chicken broth
    • 3 large potatoes (1 1/2 lbs.), peeled and cut into 3/4" cubes
    • 1 tsp. minced fresh thyme, or 1/2 tsp. dried
    • 3/4 tsp. salt
    • 1/8 tsp. pepper
    • 2 c. milk

    Directions

    1. Husk corn. With a large sharp knife, cut kernels off cobs. Set corn kernels and cobs aside separately.
    2. In a large Dutch oven, melt butter over medium heat. Add onion and cook, stirring occasionally, until golden, about 5 minutes. Add chicken broth, potatoes, 1 c. water, and corncobs. Bring to a boil. Reduce heat to medium-low, cover, and simmer about 10 minutes, or until potatoes are tender.
    3. Remove corncobs. Add corn kernels, thyme, salt, and pepper to pot. Return to a simmer. Cover and cook 5 to 7 minutes, or until corn is tender. Remove from heat.
    4. Remove 1 1/2 c. coup and puree in a blender or food processor until smooth. Stir back into pot. Stir in milk. Cook over low heat just until hot; do not boil. Serve chowder hot.

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