Corn Chowder
Made with fresh corn
6-8 ears of fresh corn
2 cloves garlic, slivered
1/3 cup chopped onion
1/3 cup water
1/2 teaspoon fine sea salt
4 cups low-fat milk
2 tablespoons butter or olive oil
1/4 to 1/2 teaspoon freshly ground white pepper
1/4 cup flour
1/2 cup low-fat milk, or half and half
1 egg, beaten
snipped fresh chives or green onion tops
Paprika or Zip, as desired
With knife make cuts through the center of the kernels and then cut corn
off cobs into a saucepan, scraping cobs to get the flavorful juices. Add
garlic, onion, water, and salt. Bring to a boil, reduce and simmer,
covered, 10 minutes. Blend in the milk, butter, pepper, and more salt if
needed. In a little bowl, whisk together the flour and 1/2 cup milk or
half and half. Blend into the corn chowder and cook and stir until thick
and bubbly. Gradually stir a small amount of the hot mixture into the
egg, whisking well. Return this to the chowder and stir over low heat
about 2 minutes. Taste and correct seasonings, spoon into chowder bowls
and garnish with chives and paprika.
Main Dishes Soups Vegetable Dishes |
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