This recipe transforms barbecue pork into quick, flavorful, rodeo-style pulled pork nachos that bake in 5 minutes.
| Prep Time: | 35 mins |
| Cook Time: | 35 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 6 ears corn, husked
- ¼ pound unsalted butter
- 1 medium onion, diced
- 2 bunches scallions, thinly sliced
- 2 cloves garlic, minced
- 4 small new potatoes, cut into chunks
- 1 jalapeno pepper, minced (Optional)
- 1 ½ cups milk
- 1 ½ cups vegetable broth
- 1 cup chopped fresh cilantro
- freshly ground black pepper to taste
Instructions
- Remove corn kernels from cobs and place in a bowl. Scrape ‘milk’ from cobs into bowl with the kernels. Reserve 1 cob.
- Melt butter in a large saucepan over medium-low heat. Add onion, scallions, and garlic; cook until soft but not brown, about 3 minutes. Add corn kernels, corn milk, potatoes, and jalapeno. 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.
- Season chowder with cilantro and pepper and serve.
- Nothing matches the flavor/texture of fresh corn, but you can substitute 2 pounds of frozen corn kernels, thawed.
- Substitute basil for cilantro, if preferred. Substitute plain soy or coconut milk for the milk, if preferred.
- Add cooked salmon, shrimp, or crab to cooked soup for a seafood chowder. Chicken stock can be used instead of vegetarian stock, if you like.
Nutrition Facts
| Calories | 334 kcal |
| Carbohydrate | 40 g |
| Cholesterol | 46 mg |
| Dietary Fiber | 7 g |
| Protein | 8 g |
| Saturated Fat | 11 g |
| Sodium | 176 mg |
| Sugars | 10 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
It’s good. Yes, a lot of work. Thank goodness I invested in a corn kernel tool. What baffled me during cooking was that stove temp was mentioned once, at the beginning: use medium low. That was stated with melting the butter. I found myself upping it to medium when cooking the onion stage and then the corn stage. I did not see the instruction “Simmer”–it would have helped to say “bring to boil and simmer.” I thought I had new potatoes but had russet and used that instead, worked fine. I am freezing part of it to enjoy during winter.
Easy and very good.
I was inspired to try this soup, but I thought it was too bland also. I took suggestions from other reviewers and spiced it up with chopped bacon, cayenne pepper, smoked paprika, and ground red peppers. Now it tastes fantastic.
It was a lot of work to make. As written it was bland. It was okay after I added bacon, cumin, smoked paprika, salt, chipotle powder, red chimayo Chile pepper and a few shrimp.
Added seafood , bacon and heavy cream. Omitted the butter. So yummy!
Added a bit of cream. Removed about 1/4 of the final soup and used immersion blender to make creamy. Then added that back to the rest of the soup.
I used Italian Basil in place of the cilantro. This was a great recipe. I only changed one herb. Definitely making this again.
This maybe the best soup I’ve ever had! The fresh corn and subtle tones of garlic and jalapeño made it unique…I’m a sucker for anything with fresh cilantro! YUMMY!
7.21.18 Summer corn is in season right now, I found a super sale this weekend, so it was time to try this chowder recipe which has been on my radar. My corn was super sweet, and gave this chowder great flavor. The cilantro does give some balance to the overall sweetness, so I’d recommend not omitting it (unless you’re one of those cilantro haters out there). The only adjustment I made was to add more stock and milk because I had a pot full of veggies with not enough liquid, and I did add some salt. If you prefer your chowder thicker, just add a cornstarch slurry to it. Easy enough to make, and will be included on my soup-salad-sandwich summer menus.