Can you imagine how delicious fresh corn kernels bursting with sweetness and flavor must taste to a baby?
This corn chowder is really hearty, delicious and, best of all, easy to make. You can use white, yellow and/or bi-color corn. Just cut the kernels off the cob and the whole dish is ready in 20 minutes. And don't throw away the cobs! They're an absolutely essential ingredient to creating this soup's intense corn flavor and rich taste. Whether you decide to puree the soup for a one year-old to enjoy or even offer it to adults at a dinner party, this corn chowder will be a hit!
1 Small, diced
1 Teaspoon (or more, to taste)
1 Clove (5 gm), minced
4 Large, husked and corn kernels cut off the cob
Chicken stock/Vegetable stock
5 Cup (80 tbs)
1 Cup (16 tbs) ((I use 2%))
1 Large, peeled, cut into small dice
1. Place the butter in a stock pot over medium heat and saute the onions with the salt for 5 minutes.
2. Add the garlic and continue to cook an additional minute.
3. Add the corn kernels, corn cobs (for additional flavor and thickener), stock, milk and potatoes to the pot and bring to a boil.
4. Reduce to a simmer and cook for 20 minutes.
5. Remove the corn cobs from the soup and discard.
6. Serve warm with bread or bread sticks.
If you want a thicker chowder, puree half of the finished soup in a blender until smooth and creamy.
When Kenya was just beginning to get teeth we would let him gnaw on samples of fresh, raw corn-on-the-cob at our local farmer's market. It must have tasted pretty good to Kenya, because whenever summer rolls around, he just can't get enough of corn. Now that Kenya is older, I try and use corn to make more "grown up" dishes for him, like this corn chowder.
Fresh, easy and naturally delicious. What else would you want in a Corn Chowder?