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Five classic summer corn recipes

By: Enrique Gili on June 3, 2010, 3:05 p.m.
Bowl of corn chowder

Photo: Enrique Gili

4 of 11

Corn Chowder

Prep time: 15 minutes

Cooking time: 30 minutes


3 ounces butter

1 clove crushed garlic

2 medium onions, finely chopped

2 medium potatoes, chopped

1 quart vegetable stock

2 cups fresh corn

1 medium-sized can creamed corn

2 teaspoons ground cumin

3 tablespoons chopped parsley

3 tablespoons chopped chives, garnish optional

1/2 cup shredded cheddar cheese


  • Melt butter in large, thick-bottomed pot.
  • Add onions, cook over medium-high heat until golden.
  • Add cumin, crushed garlic. Cook and stir for 1 minute.
  • Add vegetable stock and bring to boil.
  • Add potatoes and reduce heat. Simmer 10 minutes uncovered.
  • Add creamed corn, fresh corn and parsley. Reduce heat.
  • Simmer on low for 10 minutes.
  • Add cheese and stir until blended. Season to taste. Garnish.
Feeds 4 to 6 people.