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Ingredientes
- 6 ears of corn
- 3 Tbs. butter
- 1 medium onion, finely chopped
- 2 c. chicken broth
- 3 large potatoes (1 1/2 lbs.), peeled and cut into 3/4" cubes
- 1 tsp. minced fresh thyme, or 1/2 tsp. dried
- 3/4 tsp. salt
- 1/8 tsp. pepper
- 2 c. milk
Direcciones
- Husk corn. With a large sharp knife, cut kernels off cobs. Set corn kernels and cobs aside separately.
- 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.
- 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.
- 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% |
