August Corn Chowder Recipes

Steps:

• Remove corn kernels from cobs and place in a bowl. Scrape 'milk' from cobs into bowl with the kernels. Reserve 1 cob.
• Melt butter in a large saucepan over medium-low heat. Add onion, scallions, and garlic; cook until soft but not brown, about 3 minutes. Add corn kernels, corn milk, potatoes, and jalapeno. Cook, stirring frequently, for 10 minutes. Add milk, broth, and reserved cob. Simmer until potatoes are completely soft and soup is slightly thick, 15 to 20 minutes. Remove and discard cob.
• Season chowder with cilantro and pepper and serve.

Steps:

• Melt butter in medium saucepan or soup pot over medium heat.
• Add onion and cook 5 minutes, stirring often.
• Add garlic, thyme, salt, and pepper.
• Cook 1 minute, stirring.
• Add broth and 1 1/2 cups water and bring to a simmer.
• Add potatoes to simmering broth.
• Cook 20 minutes or until cooked through.
• Stir in corn kernels and tomatoes. Cook 15 minutes.
• Remove from heat and stir in vinegar.
• Garnish servings with sour cream and tarragon.

Steps:

• 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.