Corn Chowder for Kids Recipe Video
Can you imagine how delicious fresh corn kernels bursting with sweetness and flavor must taste to a baby?
This corn chowder is really hearty, delicious and, best of all, easy to make. You can use white, yellow and/or bi-color corn. Just cut the kernels off the cob and the whole dish is ready in 20 minutes. And don't throw away the cobs! They're an absolutely essential ingredient to creating this soup's intense corn flavor and rich taste. Whether you decide to puree the soup for a one year-old to enjoy or even offer it to adults at a dinner party, this corn chowder will be a hit!
Summary
Preparation Time5 MinCooking Time25 Min
Ready In30 MinDifficulty LevelEasy
Health IndexHealthyServings4
Ingredients
| Butter | 2 Tablespoon | |
| Onion | 1 Small, diced | |
| Salt | 1 Teaspoon (or more, to taste) | |
| Garlic | 1 Clove (5 gm), minced | |
| Corn ears | 4 Large, husked and corn kernels cut off the cob | |
| Chicken stock/Vegetable stock | 5 Cup (80 tbs) | |
| Milk | 1 Cup (16 tbs) ((I use 2%)) | |
| Potato | 1 Large, peeled, cut into small dice |
Nutrition Facts
Serving size
Calories 578 Calories from Fat 124
% Daily Value*
Total Fat 14 g21.7%
Saturated Fat 6.3 g31.4%
Trans Fat 0 g
Cholesterol 30.8 mg10.3%
Sodium 958.7 mg39.9%
Total Carbohydrates 105 g35%
Dietary Fiber 11.1 g44.3%
Sugars 21.6 g
Protein 22 g43.5%
Vitamin A 20.6% Vitamin C 68%
Calcium 10.6% Iron 19.3%
*Based on a 2000 Calorie diet
Directions
MAKING
1. Place the butter in a stock pot over medium heat and saute the onions with the salt for 5 minutes.
2. Add the garlic and continue to cook an additional minute.
3. Add the corn kernels, corn cobs (for additional flavor and thickener), stock, milk and potatoes to the pot and bring to a boil.
4. Reduce to a simmer and cook for 20 minutes.
5. Remove the corn cobs from the soup and discard.
SERVING
6. Serve warm with bread or bread sticks.
TIP
If you want a thicker chowder, puree half of the finished soup in a blender until smooth and creamy.
1. Place the butter in a stock pot over medium heat and saute the onions with the salt for 5 minutes.
2. Add the garlic and continue to cook an additional minute.
3. Add the corn kernels, corn cobs (for additional flavor and thickener), stock, milk and potatoes to the pot and bring to a boil.
4. Reduce to a simmer and cook for 20 minutes.
5. Remove the corn cobs from the soup and discard.
SERVING
6. Serve warm with bread or bread sticks.
TIP
If you want a thicker chowder, puree half of the finished soup in a blender until smooth and creamy.
Editors Review
Fresh, easy and naturally delicious. What else would you want in a Corn Chowder?Chef
