Fresh Summer Corn Chowder
Fresh corn is only available in the summer, which is ideal for this homemade chowder recipe that also includes scallions, cilantro, and rich butter.
Remove corn kernels from cobs and place in a bowl.
Scrape ‘milk’ from cobs into bowl with the kernels.
Reserve 1 cob.
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.