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Fresh Corn Chowder

Global.Potpourri's picture
  Ears of corn 6 Medium
  Chopped onion 1⁄4 Cup (4 tbs)
  Milk 4 Cup (64 tbs)
  Butter 2 Tablespoon
  White pepper 1⁄4 Teaspoon
  All purpose flour 3 Tablespoon
  Beaten egg 1

With sharp knife make cuts through center of kernels.
Cut corn off cobs; scrape cobs.
In a saucepan combine corn, onion, 1/3 cup water, and 1/2 teaspoon salt.
Bring to a boil.
Reduce heat and simmer, covered, till corn is barely done, about 15 minutes, stirring occasionally.
Stir in 3 1/2 cups of the milk, butter, pepper, and 1 teaspoon salt.
Blend together remaining 1/2 cup milk and flour; stir into corn mixture.
Cook and stir till thick and bubbly.
Gradually stir a moderate amount hot mixture into egg; return to hot mixture in saucepan.
Cook, stirring constantly, over low heat for 2 minutes more.
Garnish with chives and paprika, if desired.

Recipe Summary

Difficulty Level: 
Side Dish
Lacto Ovo Vegetarian

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2877 Calories from Fat 651

% Daily Value*

Total Fat 74 g113.9%

Saturated Fat 36.2 g181%

Trans Fat 0 g

Cholesterol 366.4 mg122.1%

Sodium 532.5 mg22.2%

Total Carbohydrates 534 g178%

Dietary Fiber 55.5 g221.9%

Sugars 121.7 g

Protein 103 g206.5%

Vitamin A 131.2% Vitamin C 233.6%

Calcium 115% Iron 91.5%

*Based on a 2000 Calorie diet

Fresh Corn Chowder Recipe