Ingredients and Weight:
- 8 ears of fresh corn, shucked and cleaned (about 2 pounds)
- 1/2 cup chopped red onions
- 4 tablespoons chopped fresh garlic
- 4 tablespoons chopped fresh basil or parsley
- 1/2 cup vegetable broth or chicken broth
- 2 tablespoons unsalted butter
- 1/2 cup whole milk or half-and-half
- Salt and pepper to taste
Preparation Time:
- Preparation Time: 20 minutes
- Cooking Time: 30 minutes
Difficulty Level:
Level 3 (Moderate difficulty)
Preparation Method Steps:
- Preheat the oven to 400°F (200°C).
- In a large pot of boiling water, blanch the corn for about 5 minutes, then cool and cut the kernels off the cobs.
- In a large saucepan, melt the butter over medium heat. Add the onions and garlic, and cook until softened.
- Stir in the corn kernels and continue cooking for 5 minutes.
- Pour in the vegetable or chicken broth and let it simmer for another 10 minutes.
- Stir in the milk or half-and-half and season with salt and pepper. Let the mixture thicken slightly.
- Garnish with chopped fresh basil or parsley and serve hot.
Nutritional Information:
(Per serving, assuming 8 servings total)
- Calories: About 250 calories per serving (depending on added milk fat content)
- Fat: 12g
- Carbohydrates: 35g
- Protein: 7g
- Fiber: 4g (approx.)
Dish Characteristics:
- Creamy and rich, with a fresh summer corn flavor.
- Versatile dish that can be served as a side or main course.
- Can be customized with different seasonings and toppings.
User Comments:
- "This corn chowder is amazing! The fresh corn flavor is so delicious, and it's so creamy and rich."
- "I love how easy this recipe is to make. It's a great summer dish that my family enjoys."
- "I added some shredded cheese on top, and it was so good! This dish has great potential for customization."
Special Precautions and Tips:
- Use fresh corn that is in season for best results.
- Adjust the seasoning, including salt and pepper, according to taste.
- If desired, you can add a sprinkle of cheese or chopped bacon bits on top for extra flavor and texture.
