Basic Corn Chowder

• servings: 4 servings
• total time: 30 minutes

Ingredients

4 to 6 ears of corn

1 tablespoon butter or neutral oil, like canola or grapeseed

1 medium onion, chopped

2 medium potatoes, peeled and diced

Salt and freshly ground black pepper

2 tomatoes, cored, seeded and chopped (optional)

1 cup whole or low-fat milk

1/2 cup chopped parsley (optional)

Directions

Shuck corn, and use a paring knife to strip kernels into a bowl. Put cobs in a pot with 4 cups water; bring to a boil, cover and simmer while you continue.

Put butter or oil in a saucepan, and turn heat to medium-high. When butter melts or oil is hot, add onion and potatoes, along with a sprinkling of salt and pepper. Cook, stirring occasionally, until onion softens, about 5 minutes; add tomatoes and cook, stirring, for another minute or two.

After corncobs have cooked at least 10 minutes, strain liquid into onion-potato mixture; bring to a boil, then lower heat to a simmer. When potatoes are tender, add corn kernels and milk, and heat through. Taste, and adjust seasonings. Garnish with the parsley, and serve.

Notes

https://cooking.nytimes.com/recipes/8904-basic-corn-chowder

Nutrition

• Calories: 320
• Total Fat: 6 g
• Saturated Fat: 1 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Sodium: 988 mg
• Total Carbohydrate: 65 g
• Dietary Fiber: 8 g
• Total Sugars: 13 g
• Protein: 11 g