Autumn Corn Chowder
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon unsalted butter
- 1cup finely chopped onion
- ½cup finely chopped sweet red pepper
- 1teaspoon ground cumin
- ¼teaspoon cayenne pepper
- 1pound boiling potatoes, peeled and diced
- 4cups lowfat milk
- 2cups fresh corn kernels
- Salt and freshly ground black pepper to taste
- 2tablespoons chopped cilantro
Nutritional analysis per serving (6 servings)
246 calories; 8 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 37 grams carbohydrates; 4 grams dietary fiber; 12 grams sugars; 9 grams protein; 764 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the butter in a heavy saucepan. Add the onion and sweet pepper and cook slowly until the vegetables are tender. Stir in the cumin and cayenne pepper.
- Step 2
Add the potatoes and milk to the saucepan. Bring to a simmer and cook, covered, until the potatoes are very tender, about 20 minutes. Coarsely mash the potatoes in the pot.
- Step 3
Stir in the corn, bring to a simmer, and cook five minutes. Season to taste with salt and pepper. Stir in the cilantro and serve.
Private Notes
Comments
Made it just as written. I would make it again, adding a bit of cream to the finished chowder just to loosen it up a bit and add some richness.
It's only fair to say that there's nothing specially autumnal about this chowder. Here in Jersey, sweet corn is a bit past its prime in Fall. I agree with Gail, the extra richness of some cream helps flavours to bloom. Consider adding some ground or toasted coriander along with the cumin.
If you have, alas, friends or family who simply won't countenance fresh cilantro, pass it separately in a bowl as a garnish.
Very easy to make and customizable. We used frozen corn and it was good. Served with sausage. It might be good to add some greens like kale or collards. But it’s full of flavor. I would consider even cutting the milk in half and replacing with stock or broth to make it more soupy and less milky. A key step is to season with S&P at ALL steps not just at the end!!!!!
Very easy to make and customizable. We used frozen corn and it was good. Served with sausage. It might be good to add some greens like kale or collards. But it’s full of flavor. I would consider even cutting the milk in half and replacing with stock or broth to make it more soupy and less milky. A key step is to season with S&P at ALL steps not just at the end!!!!!
I did not use the red pepper and I think it tastes wonderful without it.
A little spicy actually, though I might not have used as much milk as it called for. I liked the flavor, but too much for the kid. A little dollop of sour cream in each bowl was nice.
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