Creamy Fresh Corn Chowder
Yield: 4 portions
3 tablespoons butter
3/4 cup chopped onion
3/4 cup diced ham
3 ears fresh supersweet corn, shucked
2 tablespoons flour
2-1/2 cups milk
1-3/4 cups diced red potatoes
Place butter, onion and ham in 2-quart microwaveable casserole. Cover with waxed paper; microwave on HIGH (100% power) for 5 minutes.
Meanwhile, cut kernels from each cob by standing the ear upright, on flat end. Use a sharp knife to cut the kernels off the cob (makes about 2-1/4 cups kernels); reserve cobs. Stir flour into milk; pour into casserole along with potatoes and reserved cobs; cover with wax paper. Microwave on HIGH, stirring halfway during cooking, until soup is thickened and potatoes are tender, about 20 minutes. Remove and discard cobs. Stir in corn kernels; cook until tender, about 5 minutes.
Information provided by the Southern Supersweet Corn Council.
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- Creamy Fresh Corn Chowder
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This page created June 1999