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Fresh Corn Chowder
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Rating: 5/5 (1 vote cast)

Meal Type: Appetizer
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Cuisine: American
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Fresh Corn Chowder

Date Added: January 04, 2014
This makes a very creamy soup with a slightly sweet taste. For a thicker chowder you could add some diced white potatoes. Also, add a little white wine while it simmers, then sprinkle with paprika when serving for color and a little bite.

Ingredients:

6 Unit Corn
2 Tablespoons Butter (1/4 stick) cut into 6 pieces
1 Onion (9 ounces), peeled
1 Tablespoon Flour whole wheat
3 Cups Milk chilled
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Directions:

1. Score each row of kernels with a sharp knife, and scrape them and the milk from the cobs.

2. Cook the onion in the butter until soft but not brown.

3. Add the flour and the corn, and stir until the mixture starts to thicken.

4. Transfer the mixture to a double boiler and gradually add the milk, stirring until cooked, then season to taste with salt and pepper.

5. Serve hot, garnished with lots of finely chopped parsley and an additional pat of butter.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Milk, Butter, Gluten, Corn, Onion allergies.
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