Recipe By outandabout829
Published Mar 10th
Prep 35m Cook 35m Additional - Ready In 1h 10m
Servings 6 servings Calories 334

Terrific recipe for fresh corn and potatoes and has always been a hit whenever I’ve served it. Good vegetarian dish, too!

Recipe Ingredients

  • 6 ears corn, husked
  • ¼ pound unsalted butter
  • 1 medium onion, diced
  • 2 bunches scallions, thinly sliced
  • 2 cloves garlic, minced
  • 4 small new potatoes, cut into chunks
  • 1 jalapeno pepper, minced
  • 1 ½ cups milk
  • 1 ½ cups vegetable broth
  • 1 cup chopped fresh cilantro
  • freshly ground black pepper to taste

Cooking Directions

  1. 1 Remove corn kernels from cobs and place in a bowl. Scrape 'milk' from cobs into bowl with the kernels. Reserve 1 cob.
  2. 2 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. 3 Season chowder with cilantro and pepper and serve.

Nutrition Facts

  • Calories 334
  • Carbohydrate 40 g
  • Cholesterol 45.6 mg
  • Fat 18 g
  • Fiber 6.6 g
  • Protein 8.4 g
  • Saturated Fat 10.7 g
  • Sodium 175.8 mg
  • Sugar 9.7 g

Chef's Notes

Nothing matches the flavor/texture of fresh corn, but you can substitute 2 pounds of frozen corn kernels, thawed; Substitute basil for cilantro, if preferred. Substitute plain soy or coconut milk for the milk, if preferred; Add cooked salmon, shrimp, or crab to cooked soup for a seafood chowder. Chicken stock can be used instead of vegetarian stock, if you like.


  1. Easy and very good.
  2. I was inspired to try this soup, but I thought it was too bland also. I took suggestions from other reviewers and spiced it up with chopped bacon, cayenne pepper, smoked paprika, and ground red peppers. Now it tastes fantastic.
  3. It was a lot of work to make. As written it was bland. It was okay after I added bacon, cumin, smoked paprika, salt, chipotle powder, red chimayo Chile pepper and a few shrimp.
  4. Added seafood , bacon and heavy cream. Omitted the butter. So yummy!
  5. Added a bit of cream. Removed about 1/4 of the final soup and used immersion blender to make creamy. Then added that back to the rest of the soup.
  6. I used Italian Basil in place of the cilantro. This was a great recipe. I only changed one herb. Definitely making this again.
  7. This maybe the best soup I've ever had! The fresh corn and subtle tones of garlic and jalapeño made it unique...I'm a sucker for anything with fresh cilantro! YUMMY!
  8. 7.21.18 Summer corn is in season right now I found a super sale this weekend so it was time to try this chowder recipe which has been on my radar. My corn was super sweet and gave this chowder great flavor. The cilantro does give some balance to the overall sweetness so I d recommend - Read more ...

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