Basic Corn Chowder

• portionen: 4 servings
• gesamtzeit: 30 minutes

Zutaten

4 to 6 ears of corn

1 tablespoon butter or neutral oil, like canola or grapeseed

1 medium onion, chopped

2 medium potatoes, peeled and diced

Salt and freshly ground black pepper

2 tomatoes, cored, seeded and chopped (optional)

1 cup whole or low-fat milk

1/2 cup chopped parsley (optional)

Anweisungen

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.

Notizen

https://cooking.nytimes.com/recipes/8904-basic-corn-chowder

Nährwertangaben

• Kalorien: 320
• Gesamtfett: 6 g
• Gesättigtes Fett: 1 g
• Ungesättigtes Fett: 4 g
• Transfett: 0 g
• Natrium: 988 mg
• Gesamtkohlenhydrate: 65 g
• Ballaststoffe: 8 g
• Zucker insgesamt: 13 g
• Eiweiß: 11 g