White-corn chowder - country living
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Ears fresh white corn ('Silver Choice') | |
| 1 | tablespoon | Corn oil |
| 1 | teaspoon | Butter |
| 1 | large | Onion, chopped ('Sun King') |
| 3 | tablespoons | Diced hot yellow pepper ('Yellow Cayenne') |
| 4 | cups | Water |
| ½ | cup | Heavy cream |
| 2 | tablespoons | Cornstarch |
| 1 | teaspoon | Salt |
| Mini sweet red pepper rings ('Little Dipper') (opt.) | ||
Directions
1. Shuck corn, removing all husks and silk. Into large bowl, cut kernels off cobs, then, holding the knife upright against the cobs, scrape to remove any remaining pulp and juice. Set bowl of corn aside.
2. In 4-quart saucepan, heat oil and butter over medium heat. Add onion and yellow pepper; saute until Softened-about 5 minutes. Add kernels with juices and the water. Cover and heat mixture to boiling over high heat. Reduce heat to low and simmer corn 10 minutes.
3. Meanwhile, in cup, combine cream and cornstarch until smooth; stir into corn mixture. Increase heat to medium-high and heat corn mixture, or chowder, to boiling, stirring occasionally. Stir in salt and ladle chowder into serving bowls. Garnish with red pepper rings, if desired, and serve immediately.
Nutrition information per serving without sweet red pepper-protein: 3 grams; fat: 8 grams; carbohydrate: 21 grams; fiber: 4 grams; sodium: 281 milligrains; cholesterol: 22 milligrams; calories: 156.
Country Living/Feb/94 Scanned & fixed by DP & GG MMMMM