End-of-Summer Corn Chowder
Ingredients
Main Ingredients
corn on the cob (kernels_removed)
5 piece
unsalted butter
2 tablespoon
Yukon gold potatoes (diced)
454 g
garlic cloves (minced)
4 piece
red onion (diced)
0.5 piece
jalapeño (seeds_removed, minced)
1 piece
dried oregano
1 teaspoon
paprika
0.5 teaspoon
cumin
1 teaspoon
lime juice
1 tablespoon
dry white wine
60 ml
vegetable broth
960 ml
milk
360 ml
sour cream
2 tablespoon
mild cheddar (shredded)
33 g
Garnish
chives (sliced)
2 tablespoon
cilantro (chopped)
2 tablespoon
Instructions
Sauté aromatics and corn
Melt butter in a large pot over medium-high heat. Add onion, corn kernels, and jalapeño. Cook until onions are lightly translucent and vegetables are tender.
Add garlic
Add minced garlic and cook for 2 minutes until fragrant.
Deglaze the pot
Pour in white wine and lime juice. Stir and scrape browned bits from the bottom. Cook 4 minutes until wine reduces slightly.
Simmer the soup
Add oregano, paprika, cumin, diced potatoes, and vegetable broth. Cover and simmer 15-20 minutes until potatoes are fork tender.
Add dairy and cheese
Reduce heat to low. Stir in milk, shredded cheddar, and sour cream until cheese melts and soup is creamy.
Blend for creaminess
Transfer 1/3 to 1/2 of the soup to a blender (or use immersion blender) and blend until smooth. Return blended portion to pot for creamy texture.
Season and serve
Taste and season generously with salt and pepper. Ladle into bowls and garnish with sliced chives and chopped cilantro if desired.
Original recipe
Storage
Soup may thicken when chilled. Add a splash of broth or milk when reheating to restore consistency.
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