Creamy Fresh Corn Chowder
A delicious cream soup made with niblets of fresh corn, chopped onion, diced potatoes and bits of smoked ham.
3 ears fresh Supersweet corn
3 tablespoons butter
3/4 cup chopped onion
3 cups milk
2 tablespoons all-purpose flour
2 cups diced peeled potatoes
3/4 cup diced ham
1 teaspoon salt
1/8 teaspoon ground black pepper
- Cut kernels from cobs by holding each ear upright on the wide end and using a sharp knife; reserve kernels and the cobs.
- In a medium saucepan over medium heat, melt butter. Stir in onion; cook and stir until tender, about 5 minutes.
- In a bowl, thoroughly combine milk with flour. Stir into saucepan; add potatoes, ham and reserved corn cobs. Cook, covered over very low heat, until soup is thickened slightly and potatoes are tender, about 20 minutes, stirring occasionally.
- Remove and discard cobs; add reserved corn kernels, salt and pepper; simmer until hot, about 5 minutes. Serve.
Makes 6 servings.
Recipe and photograph courtesy of Fresh Supersweet Corn.