Corn Cob Chowder Recipe

Name: Corn Cob Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 6 ears fresh white sweet corn, kernels not too closely removed and each cob cut into three pieces; 4 cups milk; 1 quart Chicken Stock or canned low-sodium chicken broth; 2 teaspoons salt; 1 teaspoon sugar; 6 scallions; 5 tablespoons unsalted butter; 1 tablespoon all-purpose flour; Freshly milled black pepper; 1/8 teaspoon cayenne pepper

Servings: persons

6 ears fresh white sweet corn, kernels not too closely removed and each cob cut into three pieces
4 cups milk
1 quart Chicken Stock or canned low-sodium chicken broth
2 teaspoons salt
1 teaspoon sugar
6 scallions
5 tablespoons unsalted butter
1 tablespoon all-purpose flour
Freshly milled black pepper
1/8 teaspoon cayenne pepper

1
Place the corn cobs in a soup kettle.
2
Add the milk and chicken stock.
3
Bring to a boil and simmer for 1 hour.
4
Remove the cobs and add the corn kernels, salt, and sugar.
5
Continue to simmer as the corn cooks.
6
With a small spoon, scrape away the pulp from the cobs and add it to the chowder.
7
Chop the scallions, including most of the green tops, and briefly saute them in 4 tablespoons of the butter.
8
Set aside.
9
In a small bowl, blend the remaining 1 tablespoon butter with the flour.
10
Whisk the flour mixture into the chowder.
11
Season with pepper to taste and the cayenne and cook for another 15 minutes.
12
Fold in the scallion mixture.
13
Taste for seasoning and serve in heated soup plates.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 6 ears fresh white sweet corn, kernels not too closely removed and each cob cut into three pieces, 4 cups milk, 1 quart Chicken Stock or canned low-sodium chicken broth, 2 teaspoons salt, and more.

Yes, Corn Cob 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.

Corn Cob Chowder

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