FBD

Corn Chowder

Classic corn chowder with fresh corn, chicken stock, and light cream, brightened with lemon juice and dry mustard.

AmericanVegetarianIntermediate20 minBy Northstar

Ingredients

Servings
6
  • 2 cup fresh raw corn kernels (about 4 ears), or frozen
  • 0.3 cup butter
  • 0.3 cup minced onion
  • 1 tbsp lemon juice
  • 0.3 tsp dry mustard
  • 1 tsp sugar
  • 1 tsp salt
  • 1 pinch freshly ground black pepper
  • 2 cup chicken stock
  • 2 cup light cream
  • 1 dash Tabasco sauce

Instructions

  1. 1

    Sauté onion in butter until translucent but not browned.

  2. 2

    Stir in lemon juice, mustard, sugar, salt, and pepper.

  3. 3

    Add corn and chicken stock. Bring to a boil, cover, reduce heat, and simmer for 10 minutes.

  4. 4

    Just before serving, add cream and a dash of Tabasco. Mix well and bring to serving temperature over low heat.

  5. 5

    Do not let chowder boil after cream is added.

Tags

soupvegetarianchowderquickcornamericancream