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    You are in: Home / Recipes / Corn Chowder Recipe
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    Corn Chowder

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Chef Kenney J's Note:

    I got this recipe from AOL back in 1998 and its good. Our simple soup really highlights the taste of sweet summer corn, but since the vegetable is available virtually all the time, you can make the chowder year-round. You can even use frozen corn, though fresh is best.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      1. In a large saucepan, melt the butter over moderately low heat. Add the scallion bulbs, bell pepper, and celery and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes. Stir in the potatoes, 2 cups of the corn, the bay leaf, broth, and salt. Bring to a boil. Reduce the heat and simmer, stirring occasionally, for 15 minutes.
    2. 2
      2. In a blender or food processor, puree the remaining 2 cups corn with the milk. Stir the puree into the soup along with the black pepper. Simmer until the soup thickens slightly, 5 to 10 minutes. Remove the bay leaf. Stir in the scallion greens. Top each serving with a dollop of sour cream, if using.

    Browse Our Top Chowders Recipes

    Ratings & Reviews:

    • on October 12, 2010

      55

      This was really yummy! Creamy enough but not too heavy, will definitely make it again!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Corn Chowder

    Serving Size: 1 (699 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 422.7
     
    Calories from Fat 131
    31%
    Total Fat 14.5 g
    22%
    Saturated Fat 7.7 g
    38%
    Cholesterol 34.0 mg
    11%
    Sodium 1384.2 mg
    57%
    Total Carbohydrate 64.4 g
    21%
    Dietary Fiber 7.5 g
    30%
    Sugars 8.2 g
    32%
    Protein 16.7 g
    33%

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