Summer Corn Chowder (Print Version)
A creamy summer delight with fresh corn kernels, yukon gold potatoes, and aromatic herbs ready in just 30 minutes.
# Ingredients:
→ Main Ingredients
01 -
6 corn on the cob, husks removed, kernels sliced off
02 -
2 tablespoons unsalted butter
03 -
1 lb yukon gold potatoes, diced
04 -
4 garlic cloves, minced
05 -
1/2 red onion, diced
06 -
1 jalapeño, seeds removed, minced
→ Seasonings & Liquids
07 -
1 teaspoon dried oregano
08 -
1/2 teaspoon paprika
09 -
1 teaspoon cumin
10 -
1 tablespoon lime juice
11 -
1/4 cup dry white wine or 2 tablespoons white wine vinegar
12 -
4 cups vegetable broth
13 -
1 1/2 cups milk (any fat percentage)
14 -
2 tablespoons sour cream
→ Garnish
15 -
Sliced chives, roughly chopped cilantro
# Steps to Follow:
01 -
In a large pot, heat butter over medium-high heat. Add onion, corn, and jalapeño. Cook for 5 minutes, stirring occasionally, until softened.
02 -
Stir in the garlic and cook for 1 minute until fragrant.
03 -
Pour in lime juice and white wine. Scrape up any browned bits on the bottom of the pot.
04 -
Add oregano, cumin, paprika, potatoes, and vegetable broth. Bring to a boil, then reduce to a simmer. Cook for 15–20 minutes, stirring occasionally, until potatoes are tender.
05 -
Remove from heat. Stir in milk and sour cream. Use an immersion blender or transfer half the soup to a stand blender to blend until smooth.
06 -
Season with salt and pepper as needed. Garnish with sliced chives and cilantro. Serve hot.
# Additional Notes:
01 -
For a vegan variation, substitute milk and sour cream with plant-based alternatives such as coconut milk or cashew cream.