Carrie September's Note:
This is a summer favorite in our house. It is sweet and creamy and even this large pot doesn't last long!
My Private Note
Units: US | Metric
- 1This recipe require a large 6 quart stock pot.
- 2Shuck the corn, cut the kernels off the cob and set aside.
- 3Peel and dice the potatos and set aside.
- 4Chop the onion and add it to the stock pot with the butter.
- 5Cook the onions in the butter on medium heat until translucent.
- 6Add the potatos and the seasoning salt to the stock pot and stir to coat.
- 7Allow the potatos to cook in the butter for a few minutes while stirring them ocassionally so they do not stick or brown, this allows them to absorb the flavor and the starches will start to cook out which helps to thicken the chowder.
- 8Add the chicken stock and bring to a boil on high heat.
- 9Reduce to medium high and allow the potatos to cook for 10 minutes on a slow boil.
- 10Add the corn and cook for another 5 minutes.
- 11Whisk the flour into the light cream.
- 12Pour the light cream and flour mixture into the stock pot and cook at a slow boil until the chowder thickens.
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Nutritional Facts for Sweet Summer Corn Chowder
Serving Size: 1 (352 g)
Servings Per Recipe: 16
- Amount Per Serving
- % Daily Value
- Calories 302.8
- Calories from Fat 124
- Total Fat 13.8 g
- Saturated Fat 7.7 g
- Cholesterol 38.6 mg
- Sodium 257.7 mg
- Total Carbohydrate 39.0 g
- Dietary Fiber 4.6 g
- Sugars 5.8 g
- Protein 8.0 g
The following items or measurements are not included:
Lawry's Seasoned Salt