Sweet Corn and Red Potato Chowder

You'll use both the corn and the cob for this recipe.

Serves: 12Hands-on: 10 minutesTotal: 45 minutesDifficulty: Easy

Serves: 12

Ingredients

  • 8 large ears sweet corn, shucked
  • 1 Tbsp. olive oil
  • 2 large onions, peeled and chopped
  • 1 large jalapeño pepper, stem and seeds removed and finely chopped
  • 2 stalks celery, chopped
  • 3 medium potatoes, peeled and cut into ¼" pieces
  • 1 can (15.5 oz.) cannellini beans, drained and rinsed
  • 3½ tsp. salt, divided
  • 4 oz. unsalted butter
  • 3 quarts vegetable stock
  • 1 quart whole milk
  • ¼ tsp. ground black pepper
  • 2 Tbsp. chopped parsley

Directions

  • Cut corn kernels from the cob. Reserve the cobs and set kernels aside.
  • In a large soup pot over medium-high heat, heat olive oil for 1 minute. Add the corn cobs, onions, jalapeño, celery, potatoes, and 3 teaspoons salt; cook, stirring often, until onions are translucent, about 5 minutes. Add the butter and cook gently, allowing the vegetables to stew in the butter for about 5 more minutes.
  • Add the vegetable stock and beans. Raise heat to high and bring to a full boil. Lower to a simmer and cook 10 minutes more. Remove the corn cobs.
  • Stir in the milk and season with pepper and remaining salt. Serve sprinkled with parsley.

Recipe Information

Serves: 12

Ingredients

  • 8 large ears sweet corn, shucked
  • 1 Tbsp. olive oil
  • 2 large onions, peeled and chopped
  • 1 large jalapeño pepper, stem and seeds removed and finely chopped
  • 2 stalks celery, chopped
  • 3 medium potatoes, peeled and cut into ¼" pieces
  • 1 can (15.5 oz.) cannellini beans, drained and rinsed
  • 3½ tsp. salt, divided
  • 4 oz. unsalted butter
  • 3 quarts vegetable stock
  • 1 quart whole milk
  • ¼ tsp. ground black pepper
  • 2 Tbsp. chopped parsley

Directions

  • Cut corn kernels from the cob. Reserve the cobs and set kernels aside.
  • In a large soup pot over medium-high heat, heat olive oil for 1 minute. Add the corn cobs, onions, jalapeño, celery, potatoes, and 3 teaspoons salt; cook, stirring often, until onions are translucent, about 5 minutes. Add the butter and cook gently, allowing the vegetables to stew in the butter for about 5 more minutes.
  • Add the vegetable stock and beans. Raise heat to high and bring to a full boil. Lower to a simmer and cook 10 minutes more. Remove the corn cobs.
  • Stir in the milk and season with pepper and remaining salt. Serve sprinkled with parsley.

Nutrition Information

Nutrition Information
Amount per serving
Calories300
Total Fat6g
Saturated Fat3g
Cholesterol30mg
Sodium1300mg
Total Carbohydrate44g
Dietary Fiber6g
Sugars11g
Protein9g