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Tiempo de Prep:
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Raciónes: 6 bowls
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Ingredientes

Cost per serving $0.91 view details

Direcciones

  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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Nutrition Facts

Amount Per Serving %DV
Serving Size 355g
Recipe makes 6 servings
Calories 246  
Calories from Fat 80 33%
Total Fat 9.01g 11%
Saturated Fat 5.3g 21%
Trans Fat 0.0g  
Cholesterol 23mg 8%
Sodium 503mg 21%
Potassium 876mg 25%
Total Carbs 35.92g 10%
Dietary Fiber 4.5g 15%
Sugars 7.1g 5%
Protein 7.5g 12%
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