Thicker corn chowder from How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food (page 135) by Mark Bittman

  • scallions
  • corn on the cob
  • half and half cream
  • butter
  • baking potatoes
  • EYB Comments

    Can substitute milk for half and half cream. See p. 141 for variation with grains.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute milk for half and half cream. See p. 141 for variation with grains.

  • mfto on August 26, 2014

    This chowder was easy to make. The recipe requires 3 ears for 1/2 recipe but I had only 2 ears but still chowder had good corn flavor. I needed 2 cups half and half, which I did not have, so added non-fat milk to the 3/4 cup of heavy cream which I did have. Preparation is simple. Cut the kernels off the cobs and then cook the cobs in water to make a corn broth and then discard the cobs. After sauteing chopped scallions and a little sugar in butter and then adding flour to make a roux, add the kernels, diced potato, cream and corn broth to the mixture and simmer for about 15 minutes. That's it. I did add a small pinch of cayenne to the salt and pepper. Added a bay leaf to the corn cob broth. I would not use the sugar again because the corn didn't need it and made chowder too sweet. Also I would prefer a lighter chowder, my preference, so would use milk rather than cream.

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