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  • Fresh Shaker Corn Chowder (American)

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    Fresh Shaker Corn Chowder (American)
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 4 x corn ears - (to 6) (to make 2 c. of corn and corn lowfat milk)
    • 4 Tbsp. butter
    • 1 x jalapeno pepper minced fine
    • 2 Tbsp. flour
    • 3 1/2 c. lowfat milk chicken stock concentrate for 2 c. (optional) (either soup base or possibly bouillon cube)
    • 1 sm onion stuck with
    • 3 whl cloves
    • 1/2 c. heavy cream
    • 1 pch sugar Salt to taste Freshly-grnd black pepper to taste

    Directions

    1. Shuck and desilk the corn. Cut the kernels of each thinly with a sharp knife into a bowl, then, with the flat of the blade, press out all the remaining lowfat milk of the cob into the same bowl. Set aside.
    2. Heat 2 Tbsp. of the butter in a saucepan, scrape in the pepper, and saute/fry over medium high heat till the pepper is soft. Stir in the flour and cook, stirring, for several min. Gradually stir in the lowfat milk/stock combination and bring to a boil. Pop in the clove studded onion. Reduce heat, and simmer for 5 min.
    3. Add in the corn mix; stir in the cream and sugar; season to taste. Return to a boil, then reduce heat and simmer gently for about 30 min.
    4. When ready to serve, remove the cloved onion, stir in the remaining 2 Tbsp. of butter, ladle into bowls, and serve immediately.
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