Michigan Corn Chowder

1. 1

   Combine lemongrass and stock, simmer 20 minutes (until the stock is well-flavored). Strain the stock and reserve, discarding the lemongrass.

2. 2

   Cut kernels from cobs, then scrape the cobs with the edge of a knife to extract all the milky fluid from the base of the kernels.

3. 3

   Add corn (and liquid from the cobs), red pepper, and onions to stock, simmer until vegetables are tender.

4. 4

   Add cream and parsley, adjust seasoning, and serve, garnished with a sprig of Italian parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.