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Corn-off-the-Cob Chowder

1 onion, chopped
10 ears fresh corn
4 cups chicken bouillon
1 teaspoon oregano
pinch cayenne pepper, or to taste
1 red bell pepper, chopped
freshly ground black pepper, to taste
3 tablespoons chopped fresh basil (optional)

Saute the onion in 1/2 cup of the bouillon for 5-10 minutes, or until softened. Meanwhile, cut the kernels off the cobs into a bowl. Add all but 2 cups of the corn, the remaining bouillon, oregano and cayenne. Bring to a boil and simmer 20 minutes. Use a hand blender to puree the soup until it is quite smooth. Add the remaining 2 cups of corn kernels and the red bell pepper. Return to a boil, reduce the heat and simmer for about 10 minutes. Ladle into bowls or mugs; sprinkle with ground pepper and chopped basil if desired.

4 servings

Note: If corn is out of season, this soup is almost as good made with frozen corn. Use approximately 6 cups of frozen white, shoepeg or sweet corn.

June 7th, 2013
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About the Author: Gabe Mirkin, MD

Sports medicine doctor, fitness guru and long-time radio host Gabe Mirkin, M.D., brings you news and tips for your healthful lifestyle. A practicing physician for more than 50 years and a radio talk show host for 25 years, Dr. Mirkin is a graduate of Harvard University and Baylor University College of Medicine. He is board-certified in four specialties: Sports Medicine, Allergy and Immunology, Pediatrics and Pediatric Immunology. The Dr. Mirkin Show, his call-in show on fitness and health, was syndicated in more than 120 cities. Read More
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