It’s safe to assume that corn chowder was born on a day that someone came up empty when they went out clamming. Traditionally, this would use chicken stock, but here we get everything we can out of the corncob instead. If you can’t get good corn on the cob, substitute frozen corn: Add half the kernels instead of the cobs and cob milk, puree the soup, then add the rest of the kernels.
Source: Big American Cookbook
In a large pot over medium-high heat, heat the oil and sauté the onion and celery until soft, about 5 minutes. Add 4 cups water, the milk scraped from the cobs, and as many of the cobs as can be submerged and bring to a boil. Cover, reduce the heat to medium-low, and cook for 30 minutes. Remove the cobs and discard. Add the potatoes and salt and cook until the potatoes are tender, about 10 minutes. Puree with an immersion blender until it is a consistency you like. Add the corn kernels and milk, stir, and simmer for 5 minutes. Season with pepper to taste and serve hot.
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|Serving Size: 1 Serving (307g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 62 (24%)|
|Amt Per Serving||% DV|
|Total Fat 6.9g||9 %|
|Saturated Fat 1.9g||9 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 6mg||2 %|
|Sodium 208.4mg||7 %|
|Potassium 865mg||23 %|
|Total Carbohydrate 44.7g||13 %|
|Dietary Fiber 5.9g||23 %|
|Sugars, other 38.8g|
|Protein 8.1g||12 %|
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Calories per serving: 254
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