Corn "Chowder" Recipe

Name: Corn "Chowder"
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Broth; 10 corn cobs; 1 head garlic, cut in half; 1 small bunch thyme; stems of basil and mint that are used in the salad; stems of mushrooms that are used in the salad; 2 tablespoons toasted peppercorns; 1 tablespoon chili flakes; 1/4 cup butter or olive oil; salt; 2 cups potatoes, diced (about 4 potatoes); Salad; 1 pound shitake mushrooms, stemmed; olive oil; 1/4 cup minced red onion; 1 cup summer squash, small dice; 1/2 cup minced basil and mint; 2 tablespoons cider vinegar

Servings: persons

Broth
10 corn cobs
1 head garlic, cut in half
1 small bunch thyme
stems of basil and mint that are used in the salad
stems of mushrooms that are used in the salad
2 tablespoons toasted peppercorns
1 tablespoon chili flakes
1/4 cup butter or olive oil
salt
2 cups potatoes, diced (about 4 potatoes)
Salad
1 pound shitake mushrooms, stemmed
olive oil
1/4 cup minced red onion
1 cup summer squash, small dice
1/2 cup minced basil and mint
2 tablespoons cider vinegar

1
Remove the corn from the cob with a knife. Set the corn aside and roast the cobs in the oven at 400 degrees for 30 minutes or until the cobs are golden brown. This helps bring out the sweetness of the corn.
2
Place the cobs, garlic, thyme, basil and mint stems, mushroom stems, and spices in a pot. Cover with water and bring to a boil, then simmer for an hour and a half. Strain and reserve.
3
Saute the onion in the butter and with salt until translucent. Add half the corn and saute with the onions. Add the potatoes and then cover with the corn broth. Simmer for a half hour or until the potatoes are tender. Puree the mixture and pass through a fine sieve (this should remove any of the starchy bits of corn). Add more corn broth to create a broth-like consistency. Season.
4
Lay the mushrooms gills-up on a roasting trey and sprinkle liberally with olive oil and salt. Roast at 400 until golden brown and crispy. Cut into slices.
5
Saute the other half of the corn in olive oil. Combine the mushrooms, corn, red onion, squash, minced basil and mint, and vinegar. Season. Place the salad into individual bowls and pour the broth over the salad for your guests.

794

kcal

Calories

Fat

144

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Broth, 10 corn cobs, 1 head garlic, cut in half, 1 small bunch thyme, and more.

Yes, Corn "Chowder" falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Corn "Chowder"

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions