Creamy Fresh Corn Chowder

Yield: 4 portions
5 cups

 

3 tablespoons butter
3/4 cup chopped onion
3/4 cup diced ham
3 ears fresh supersweet corn, shucked
2 tablespoons flour
2-1/2 cups milk
1-3/4 cups diced red potatoes

 

Place butter, onion and ham in 2-quart microwaveable casserole. Cover with waxed paper; microwave on HIGH (100% power) for 5 minutes.

Meanwhile, cut kernels from each cob by standing the ear upright, on flat end. Use a sharp knife to cut the kernels off the cob (makes about 2-1/4 cups kernels); reserve cobs. Stir flour into milk; pour into casserole along with potatoes and reserved cobs; cover with wax paper. Microwave on HIGH, stirring halfway during cooking, until soup is thickened and potatoes are tender, about 20 minutes. Remove and discard cobs. Stir in corn kernels; cook until tender, about 5 minutes.

Information provided by the Southern Supersweet Corn Council.

 

Supersweet Corn

• Introduction

Recipes

• Caribbean Corn and Vegetable Bake
• Creamy Fresh Corn Chowder
• Fresh Corn and Seafood Skillet Clambake
• Fresh Corn on the Cobb Salad
• Fresh Corn on the Cobb with Chili Butter
• Roast Corn
• Southwestern Raw Corn and Black Bean Salad

 

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• Cookbook Profile Archive

 

This page created June 1999

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