1/2 c loosely packed cilantro leaves, coarsely chopped
Instructions
Cut kernels from cobs and reserve cobs. Set kernels aside. In a medium saucepan, simmer 3 C. milk with cobs, covered, for 20 minutes. Remove from heat and allow to stand, covered, for 40 minutes. Remove cobs and scrape with the dull side of a knife into liquid; discard cobs.
Melt butter in large saucepan over medium-low heat. Add onion and cook until very soft, about 10 min. Cut potatoes into quarter if they're small or eighths if they're large, and add along with kernels to saucepan. Cook for 5 minutes, stirring often. reduce heat to low and add corncob-infused milk, water, and salt to taste. Simmer for 20 minutes.
Remove chowder from heat and let cool slightly. Puree 2 cups in a blender and return to saucepan. Season to taste with pepper. Just before serving, stir in 1 diced jalapeno and half the chopped cilantro. Serve remainder on the side.
Originally Submitted
9/19/2009
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