Name: Fresh Summer Corn Chowder
Prep time: 35 min
Cook time: 35 min
Yield: 6
Ingredients: Corn, husked - 6 ears; Unsalted butter - ¼ pound; Onion, diced - 1 medium; Scallions, thinly sliced - 2 bunches; Garlic, minced - 2 cloves; New potatoes, cut into chunks - 4 small; Jalapeno pepper, minced (Optional) - 1; Milk - 1 ½ cups; Vegetable broth - 1 ½ cups; Chopped fresh cilantro - 1 cup; Freshly ground black pepper to taste - 1 cup

Ingredients for - Fresh Summer Corn Chowder

1. Corn, husked 6 ears

2. Unsalted butter ¼ pound

3. Onion, diced 1 medium

4. Scallions, thinly sliced 2 bunches

5. Garlic, minced 2 cloves

6. New potatoes, cut into chunks 4 small

7. Jalapeno pepper, minced (Optional) 1

8. Milk 1 ½ cups

9. Vegetable broth 1 ½ cups

10. Chopped fresh cilantro 1 cup

11. Freshly ground black pepper to taste 1 cup

How to cook deliciously - Fresh Summer Corn Chowder

1 . Stage

Remove corn kernels from cobs and place in a bowl. Scrape 'milk' from cobs into bowl with the kernels. Reserve 1 cob.

2 . Stage

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.

3 . Stage

Season chowder with cilantro and pepper and serve.