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Fresh Corn Chowder Recipe
|Ears of corn||6|
|Water||1⁄3 Cup (5.33 tbs)|
|Onion||1⁄4 Cup (4 tbs), chopped|
|Milk||4 Cup (64 tbs)|
|Pepper white||1⁄4 Teaspoon|
|All purpose flour||3 Tablespoon|
|Egg||1 , beaten|
Serving size: Complete recipe
Calories 2877 Calories from Fat 651
% Daily Value*
Total Fat 74 g113.9%
Saturated Fat 36.2 g181%
Trans Fat 0 g
Cholesterol 366.4 mg
Sodium 3439.4 mg143.3%
Total Carbohydrates 534 g178%
Dietary Fiber 55.5 g221.9%
Sugars 121.7 g
Protein 103 g206.5%
Vitamin A 131.2% Vitamin C 233.6%
Calcium 115.2% Iron 91.7%
*Based on a 2000 Calorie diet
Cut corn off cob; scrape cob.
In saucepan combine corn, water, onion, and the 1/2 teaspoon salt.
Bring to a boil.
Reduce heat and simmer, covered for15 minutes, stirring occasionally.
Stir in 3 1/2 cups of the milk, butter, the 1 teaspoon salt, and white pepper.
Blend together remaining 1/2 cup milk and flour; stir into corn mixture.
Cook and stir till thickened and bubbly.
Gradually stir about 1 cup of the hot mixture into egg; return to hot mixture in saucepan.
Cook over low heat, stirring constantly, for 2 minutes more.
Garnish with snipped chives and paprika, if desired.