Ingredients

• 6 earss corn , husked
• 0.25 pounds unsalted butter
• 2 bunches scallions , thinly sliced
• 1 medium onion , diced
• 2 cloves garlic , minced
• 4 small new potatoes , cut into chunks
• 1 jalapeño chile pepper , Optional
• 1.5 cups milk
• 1.5 cups vegetable broth
• 1 cup chopped fresh cilantro
• freshly ground black pepper to taste

Instructions

1. 1 Remove corn kernels from cobs; place kernels in a bowl. Scrape "milk" from cobs into the same bowl; reserve 1 cob.
2. 2 Melt butter in a large saucepan over medium-low heat. Add scallions, onion, and garlic; cook until soft but not brown, about 3 minutes. Add corn kernels, corn milk, potatoes, and jalapeño; cook, stirring frequently, for 10 minutes. Add milk, broth, and reserved cob; simmer until potatoes are completely soft and soup is slightly thick, 15 to 20 minutes. Remove and discard cob.
3. 3 Season chowder with cilantro and black pepper.

Nutrition per serving