Fresh Summer Corn Chowder

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

Step: 1

Remove corn kernels from cobs and place in a bowl. Scrape ‘milk’ from cobs into bowl with the kernels. Reserve 1 cob.

Step: 2

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.

Step: 3

Season chowder with cilantro and pepper and serve.

Per Serving: 334 calories; protein 8.4g; carbohydrates 40g; fat 18g; cholesterol 45.6mg; sodium 175.8mg.

The word “stew” can refer to both a food and a cooking method. Stewing involves slowly cooking piece of meat, raw fruit or beans in a flavorful water based . It’s same as to braising, instead it does have a few notable differences. The raw animal vested is chopped into smaller pieces instead of being processing menu whole , and the liquid all of it covers the essential in a stew as compared to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking meal that warms you up on a freezing , winter day. It’s true ; a bowl of old menu of beef stew can make warming properties , but stew’s comfort factor goes way beyond protecting you from the cold . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the greatest comfort food, no matter the weather.